Cantonese Egg Yolk Mooncake
1.
The inverted syrup will become slightly thinner if it is pumped and stirred by hand for a few times.
2.
Add corn oil and continue to beat a few times.
3.
The state of being able to drip slowly.
4.
Sift in the moon cake premix powder.
5.
Stir it evenly with a spatula to form a relatively shiny dough. Cover it with plastic wrap and let it stand for about 1 hour.
6.
Soak the egg yolks in oil for more than 1 day in advance, put them in a baking tray, and bake them in the middle layer at 100 degrees for 5 minutes.
7.
Prepare the fillings for the mooncakes. This time I used red wine cranberry and golden white lotus paste fillings, and cut the egg yolks into two, about 7 grams. The fillings are weighed together with the egg yolk, each totaling 40 grams.
8.
The fillings are flattened, wrapped in egg yolks, and arranged into balls.
9.
Mooncake skins are also divided into 10 grams each.
10.
The pie crust is flattened, wrapped inward, pushed up a little bit, and finally completely wraps the filling.
11.
All wrapped up.
12.
Roll the wrapped mooncake ball in the cornstarch, then shake off the excess starch, and roll the mooncake flower slices in the cornstarch and shake the flour.
13.
Slightly arrange it into a cylindrical shape and put it in a mooncake mold.
14.
Press the mold on a flat place, and finally push out the moon cake.
15.
The pattern is so clear and easy to demold.
16.
I like all the mooncakes in every flower shape.
17.
Preheat the oven to 180 degrees and bake for 5 minutes to set the shape.
18.
Prepare egg yolk water, remove the outer film of one egg yolk, add 1:1 to clean water and mix well.
19.
Brush a thin layer of egg yolk water, especially thin, just brush on the pattern.
20.
Re-enter the oven at 175 degrees and bake for 10 minutes. Pay attention to observation and do not paint too heavily, because the color will darken after returning to the oil. Do not move the baked mooncakes immediately, wait until they are completely cool in the baking tray, and put them into the fresh-keeping container to return to the oil.
Tips:
1. 50 grams of moon cakes, half an egg yolk will do.
2. This moon cake has a ratio of 2:8. When wrapping, use your right index finger and thumb to gently squeeze the cake crust and push it up slowly. There must be a certain amount of friction, so don’t wear disposable gloves on your right hand. If it is sticky, just moisten it slightly with water before continuing.
3. When brushing the egg yolk water, the brush should scrape off the excess egg yolk water on the side of the bowl, and gently brush a thin layer on the pattern.
4. The temperature of each oven is slightly different. Observe it at the end and don't over-paint it.
5. You can fry the stuffing yourself, but you must pay attention to the amount of oil and sugar. If the ratio is not correct, moon cakes are more prone to problems. Mooncake fillings are all high oil.
