Cantonese Mooncake with Lotus Paste and Salted Egg Yolk
1.
Mooncake crust materials are ready
2.
Invert syrup and liquid water in the same bowl
3.
After mixing, pour in corn oil; after mixing, the color of the syrup will lighten slightly
4.
Pour in moon cake powder
5.
First use a spoon to stir into a dough, and then knead it into a smooth dough, which is mooncake dough, and then put it in a fresh-keeping bag to wake up for an hour before using
6.
Salted egg yolk into the plate
7.
Put it in a pot and steam for 15 minutes on high heat, then pour out the excess water and oil in the dish, let it cool thoroughly before use
8.
Weigh with an electronic scale, divide the lotus paste filling into 20 pieces, 25 grams each; the egg yolk is also ready
9.
Take a lotus paste filling, press flat, put an egg yolk in the middle
10.
Wrap the egg yolk in the lotus paste filling, squeeze it tightly and close it into a ball
11.
20 lotus seed egg yolk fillings are processed in order
12.
The mooncake crust dough that has been awake for 1 hour is weighed and divided into 20 pieces, 15 grams each and rounded separately; lotus seed paste and egg yolk filling are also ready
13.
Put a little corn oil into a small bowl, and an appropriate amount of flour into a plate; take a small moon cake dough, smear a little corn oil on the palm of your hand, and press the dough flat; if you wear disposable gloves, the oiling step can be omitted
14.
Take a stuffing ball and place it in the middle of the dough
15.
Press the top of the stuffing ball with the thumb of your right hand, and gently hold the dough and stuffing ball with the tiger's mouth in your left hand; press the thumb of your right hand while turning your left hand to gradually wrap the stuffing ball in the dough
16.
The dough wraps the stuffing ball in it completely and seals it
17.
Adjust the rounded mooncake ball to an oval shape, roll it in flour, and lightly dip it in flour.
18.
Place the dough ball in the moon cake mold and press the surface flat with your fingers
19.
Place the mold and the dough ball on the non-stick baking pan, press firmly with the left hand, press down firmly with the right hand twice, and then gently lift it, the mooncake green body will fall on the baking pan completely
20.
Finish all the moon cakes in turn; when making the fourth from the bottom, start to preheat the oven and heat up and down at 200 degrees for 5-10 minutes
21.
Before the mooncakes are put into the oven, spray a layer of water on the surface; put them in the oven, 200 degrees, up and down, and bake for 5 minutes
22.
After 5 minutes, the mooncake is shaped, take it out, lightly dip a brush in the egg liquid, and lightly wipe the surface of the mooncake
23.
Re-enter the oven at 200°C for 15 minutes; out of the oven, let it cool on a drying rack, spread it flat in a bag, seal it, and eat it after returning to the oil two days later, the taste will be better
24.
The mooncakes a day later, the skin becomes soft after returning to the oil
25.
Thin-skinned stuffing, golden egg yolk exudes an alluring breath
Tips:
1. Dough and filling are calculated based on the weight of 50g moon cake mold head. When the ratio of skin to filling is 3:7, 20 moon cakes can be made;
2. Liquid soap can be made by yourself. The edible soda noodles and water are mixed in a ratio of 1:3, that is, 10 grams of soda noodles, 30 grams of water, and the unused liquid water can be put into a small bottle or covered with plastic wrap. Anti-evaporation;
3. Mooncake skins with proper proportions can be stretched upwards easily with a tiger's mouth, and the stuffing balls can be easily wrapped in it;
4. Spray a layer of water on the surface of the moon cake before entering the oven to prevent the surface from cracking when the temperature is too high;
5. After the mooncake is baked in the oven for 5 minutes, take it out and gently brush a layer of egg liquid on the surface of the mooncake. It must be small and light, not too much, otherwise the pattern on the surface of the mooncake will be blurred;
6. The baked mooncakes are slightly tense when they are out of the oven, they are soft, and will be very hard after they are cold. They should be stored in a box or bag after they have cooled. They will return to the oil in about two days and become softer, more delicious and delicious; Lay the layers flat, don't stack them up, otherwise the skin will stick due to oil return, which will affect the appearance;
7. The self-made fillings have a short retention period. It is recommended that the finished moon cakes be eaten within 7 days. The preparation of the lotus paste filling can be found in the previous recipes, and no specific instructions will be given here;
8. If there is no moon cake powder, it is also possible to use ordinary flour.
