Cantonese Egg Yolk Mooncake
1.
Add the invert syrup to the soap and grape seed oil and mix well, then sift in the flour, mix evenly until the dough is smooth, cover with plastic wrap and put it in the refrigerator for 1 hour.
2.
The salted egg yolk is soaked in corn oil for several hours, and a little white wine is sprayed before baking to remove the fishy smell of the salted egg yolk.
3.
Take out the soaked salted egg yolk and place it on a baking tray lined with greased paper. Preheat the steam oven to 150 degrees in the French steamer, place the middle layer, and select the grill mode at 150 degrees/8 minutes.
4.
Take out the baked salted egg yolk and wait for it to cool. Remember not to crack or get oily in the salted egg yolk.
5.
Weigh the egg yolk first. Generally, each egg yolk is 12-14 grams. The egg yolk and lotus paste filling together weigh 35 grams.
6.
After the lotus paste filling is rounded, flatten it slightly and put in the roasted salted egg yolk. Slowly push up the lotus paste, wrap the egg yolk in the lotus paste filling, and then round to make sure that the egg yolk is not exposed on the surface of the lotus paste filling. .
7.
The moon cake mold is 50 grams. Weigh the frozen moon cake skins to 15 grams each, and knead them for later use.
8.
Place the mooncake skin on the palm of your hand and press it flat, put in the lotus seed paste egg yolk filling, slowly push up to wrap the lotus seed paste filling, and gently round it.
9.
Put the kneaded moon cake into a bowl containing low-gluten flour, roll a little low-gluten flour on the surface, and then place the moon cake in the palm of your hand to rub away the excess low-gluten flour.
10.
The moon cake mold is also put a little low-gluten flour, then shake the mold to make the low-gluten flour stick in the mold, and pour out the excess low-gluten flour. Roll the moon cake into an oval shape and put it in the mold
11.
After pressing the pattern, gently lift the mold and loosen your hand, the moon cake is ready, and the force should not be too heavy.
12.
Put oil paper under the baking tray, and put the mooncakes in the baking tray after pressing. The French steam oven is preheated to 200 degrees. Spray a little water on the surface of the mooncake.
13.
Put it into the third floor of the French steam oven from top to bottom, select [Grill] mode, 200 degrees/5 minutes
14.
Take it out of the steam oven after baking for 5 minutes. To prepare an egg, just add a scoop of egg white to the yolk and beat it to make egg liquid. Allow the mooncakes to cool slightly before brushing with egg liquid
15.
Preheat the oven at 180 degrees, put it on the third floor from top to bottom, select [Grill] mode 180 degrees/5 minutes
16.
When taking out the mooncakes, wait for it to cool slightly and brush with egg wash again
17.
Then put it in the oven again at 180 degrees and bake for 5 minutes, and then brush the egg mixture. To repeat this process, you need to bake four times for 5 minutes and brush the egg liquid three times: the first time 200 degrees/5 minutes for the egg liquid; the second, third, and fourth times use 180 degrees/5 minutes for the egg liquid.
18.
The baked moon cakes will be put out of the oven and cooled immediately and put into the fresh-keeping box or packaging bag. Put the moon cakes into the tray; put the deoxidizer at the bottom of the tray and seal the bag with a sealer. Wait for two days to return to the oil before eating.
Tips:
1. Do not leave too much low-gluten powder in the moon cake mold because this will make the surface of the pressed moon cake stained with too much powder;
2. When putting it in the mold, be careful not to let the periphery of the dough touch the edge of the mold because it will scratch the skin, so that the lotus paste filling will leak out;
3. Water spray on the surface of the moon cake is to prevent the moon cake from cracking during the baking process;
4. After the brush is soaked in the egg liquid, scrape off the excess egg liquid on the side of the bowl, otherwise too much egg liquid will make the pattern of the moon cake unclear; brush gently on the protruding part of the moon cake pattern, and then brush the moon cake. side;
5. After the mooncake skin is made, it should not be kept in the snow for too long, it is best to make it for the same day.
