Cantonese-style Egg Yolk and Lotus Paste Mooncakes
1.
Prepare the materials used.
2.
Pour the inverted syrup, peanut oil, and soap into the mixing tank of the CM-1500 chef machine, and stir with a stirring rod until it is emulsified.
3.
Add flours, mix until there is no dry powder, then make the crust dough into a shiny and smooth state, cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.
4.
Take the fresh salted egg yolk, peel off the white coat, place it on a baking tray lined with greased paper, and spray a small amount of high-concentration white wine. Preheat the oven at 180 degrees, put the egg yolk in and bake for 5-8 minutes until there is a small amount of bubbling at the bottom, take it out and cover it with greased paper and let it cool for later use.
5.
Weigh the egg yolk and lotus seed paste together to weigh about 70g each, squash the lotus seed paste and wrap it in the egg yolk and round it.
6.
Weigh 30g each of the loosened crust.
7.
Squeeze a portion of the pie crust and pack it into the lotus seed egg yolk filling. Use the tiger's mouth to slowly push the pie crust upward, and finally knead until the crust completely covers the filling, tighten the mouth, and open the baking tray at intervals.
8.
Use a 100g moon cake mold to install the COUSS word pattern, brush the inner cavity with a thin layer of peanut oil, first buckle the mold onto the dough in the baking tray, press the pattern in place and release the mold, or press it several times and then release the mold .
9.
Print all the dough, a total of 4 baking pans.
10.
Turn on the CO-960S electric oven and preheat it at 200 degrees in advance for more than 10 minutes. After the preheating is complete (with a prompt sound), put 4 trays of moon cakes in and bake for 5 minutes.
11.
Turn on the CO-960S electric oven and preheat it at 200 degrees in advance for more than 10 minutes. After the preheating is complete (with a prompt sound), put 4 trays of moon cakes in and bake for 5 minutes.
12.
Put the mooncakes in the oven again, turn the temperature to 180 degrees, continue to bake for about 12 minutes, and brush the egg liquid again halfway through, depending on the situation. Bake the mooncakes until they are slightly bulging around the golden yellow surface. Take out the mooncakes and let them cool to about 40 degrees, then seal them. The best condition is about 3-4 days after returning to the temperature.
13.
Details of the finished product. Very authentic Cantonese-style moon cakes.
14.
With the exquisite packaging, you can give this heart and delicacy to friends and family.
Tips:
1. This material can make 96 moon cakes of 100g, and the ratio of the crust to the filling is 3:7, which is easier to operate. You can also use the ratio of 2:8 or 1:9, the skin will be thinner and the operation will be a little more troublesome.
2. The egg yolk can be soaked in high-concentration wine in advance and then roasted, which can remove the fishy and make the egg yolk more oily.
3. The soap in the material is used to neutralize the pH in the crust. It is indispensable, and it is generally not recommended to prepare it by yourself, because the pH cannot be adjusted.
4. The filling is purchased ready-made low-sugar lotus paste, and the amount can be adjusted appropriately according to the size of the salted egg yolk. If you can't grasp the softness and hardness of the filling and the amount of oil well, it is recommended not to make it yourself, which will affect the production, baking and preservation of the later moon cakes.
5. During the operation, the materials should be covered with plastic wrap to prevent drying.
6. When printing, in order to prevent sticking, you can brush a thin layer of peanut oil in the moon cake mold, or you can sprinkle a small amount of dry powder, shake it well, and then knock out the excess powder.
7. The finished moon cakes can be air-sealed at room temperature when there is residual temperature, and the oil can be returned in about 3 days. Be sure not to put it directly in the refrigerator, as this will affect the oil return, harden the mooncakes and affect the taste.
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