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 cook machine, and use the mixing rod to stir until it is emulsified.
3.
Add flour, mix until there is no dry powder, and 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, put it into a baking tray with greased paper, and spray a small amount of high-concentration white wine. Preheat the oven 180, 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 arrange it into the baking tray at intervals.
8.
Use a 100g moon cake mold to install the COUSS word pattern, sweep a thin layer of peanut oil into the inner cavity, 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 moon cake dough, a total of 4 baking pans.
10.
COUSS CO-960S electric oven, preheat at 200 degrees in advance for more than 10 minutes. After the preheating is complete, put 4 plates of moon cakes in and bake for 5 minutes.
11.
After 5 minutes, take out the mooncakes, put the baking tray on the wire rack to dry for a few minutes, and then gently sweep a thin layer of egg liquid on the surface of the mooncakes.
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. The mooncakes are taken out and allowed to cool to about 40 degrees, and then sealed. The best condition is about 3-4 days after returning to the temperature.
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 easy to operate. You can also use the ratio of 2:8, 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, in order to remove the fishy and the egg yolk will be more oily.
3. There is no or no custard powder in the ingredients, but the color of the crust will not be so bright.
4. The soap in the material is used to neutralize the pH in the crust, and it is indispensable. Generally, it is not recommended to make it by yourself, because the PH value cannot be adjusted.
5. The filling is purchased ready-made low-sugar lotus paste, the amount can be adjusted according to the size of the salted egg yolk. If you cannot 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 effect and preservation of the later moon cakes.
6. During the operation, the materials should be covered with plastic wrap to prevent drying.
7. When printing, in order to prevent sticking, you can sweep 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.
8. 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.
9. The baking temperature and time are only for the CO-960S hot-air oven, for reference only, please adjust appropriately according to the temperature performance of each oven. The powerful hot air function of the oven makes the color of the mooncake very beautiful, and the four layers are baked at the same time, which greatly improves the efficiency!
