【cantonese-style Egg Yolk and Lotus Seed Paste Moon Cakes】--- My Favorite Moon Cake on Mid-autumn Festival
1.
Pour the invert syrup, peanut oil, and soap into a bowl.
2.
Stir evenly with a manual whisk.
3.
Sift the flour into the syrup.
4.
Use a spatula to gently stir and mix evenly to form a dough.
5.
The freshly mixed dough is very sticky. Wrap the dough in plastic wrap and put it in the refrigerator for at least 1 hour before use.
6.
The salted egg yolk is soaked in cooking oil for one to two hours to remove the fishy. (The soaked egg yolk is best to use kitchen paper to absorb the oil on the surface before making)
7.
Divide the prepared lotus paste filling and mooncake crust into the required number of portions. Generally speaking, the ratio of the skin to the filling is 2:8. If you are just starting to learn and are not good at making mooncakes, you can also choose 3:7, which is a little better. (Take 2:8 as an example. If the mold is 50 grams, divide the skin into 10 grams each, the filling is 40 grams each, and the mold is 100 grams, then divide the skin into 20 grams each and 80 grams each. In addition, because I wrap the egg yolk, the average egg yolk is 15 grams per serving, so the lotus paste filling is 65 grams)
8.
Take a lotus paste filling and wrap it with a salted egg yolk.
9.
Close the mouth, make a circle, wrap the egg yolk in the center, and wrap the others in turn.
10.
Take a portion of the pie crust and squash it in the center of your hand.
11.
Put a portion of the filling with egg yolk on the crust and press the crust tightly.
12.
Use the right and left hands to cooperate with each other, use the tiger's mouth of the left hand to slowly push the mooncake crust, and use your fingers to rotate the crust and filling, so that the crust is slowly and evenly wrapped on the filling.
13.
Close the mouth carefully after wrapping.
14.
Sprinkle some flour in the moon cake mold, press the mouth of the mold with your palm, shake it a few times to spread the flour evenly in the mold, then pour out the excess flour, and then put the moon cake embryo into the mold.
15.
Press the mooncakes in a baking tray lined with greased paper, and spray a layer of mist on the surface of the mooncake embryos.
16.
Put it into the preheated oven, 190 degrees, middle level, upper and lower fire, bake for 5 minutes and then take it out.
17.
Brush a thin layer of egg yolk water on the surface.
18.
Put it in the oven again and bake for about 15 minutes, until the surface is golden and ready to go out of the oven.
Tips:
Poetry heart phrase:
To talk about the production of Cantonese-style mooncakes, it can be expressed in five to six steps, but the details can also be explained in a thousand words. Since Shixin made so many mooncakes, she has accumulated a little experience more or less. Here with friends Let's share it together, especially hope that it will be of some help to the novice baking friends and avoid detours.
1: The inverted syrup should be made at least one week in advance. I started preparing it one month in advance. The ratio of liquid soap is water: alkali=3:1.
2: When making the pie crust, the inverted syrup, liquid soap, and peanut oil must be thoroughly mixed and stirred into an emulsified state.
3: The flour should be sieved, and after adding the flour, do not stir excessively to prevent the dough from becoming gluten.
4: The freshly made crust dough is very sticky. Let it stand for one hour. If it is stored in the refrigerator, let it warm up a bit after taking it out.
5: Cantonese-style mooncakes pay attention to thin skin and large fillings. When making mooncakes, the ratio of the crust to the filling is preferably 2:8, or 3:7. When wrapping the filling with the crust, don’t make it sticky. If you stick the cake crust with the dry part, the mooncake cake crust will be dry and easy to cause separation of the crust and the filling.
6: When pressing the moon cake, first sprinkle an appropriate amount of dry powder in the moon cake mold, and then press the mold opening with the palm of the hand, shake it a few times, and then pour out the excess flour to leave a thin and even layer of flour in the mold. Put the mooncake embryo into the mold.
7: It is best to knead the finished mooncake embryo into an approximately oval shape, and don't have a diameter larger than the mooncake mold, as it may be scratched when it is pushed forward.
8: As for the method of making mooncakes, this can only be said to be practice makes perfect, and you will improve by practicing a few times.
9: Before the finished moon cake enters the oven, spray a layer of mist on the surface, which can effectively prevent the cake crust from cracking during the baking process. On the contrary, if you are not ready to put it in the oven, do not spray it first, so as not to take too long, which will cause the pattern of the moon cake to become blurred due to the moisture.
10: After the mooncake is baked for five minutes, the surface is set. When you take it out and brush the egg yolk water, let it cool a little. Choose a wool brush as much as possible, so that the effect of brushing is beautiful. Give it lightly to avoid too much water in the egg yolk and brush it down a lot, which will affect the effect.
11: The crust of the newly baked mooncake is very hard. Wait for the mooncake to cool and store it in a sealed container. After waiting for 2-3 days, the crust will gradually become soft and oily. This process is called "returning oil", so don’t worry about the newly baked mooncake. Eat it and wait until the oil returns.
12: The ratio of egg yolk to water is one egg yolk plus ten grams of egg white.
