#新良第一届烤培大赛#cantonese Style·egg Yolk Bean Paste Mooncake
1.
Preparing the required materials...
2.
To start making the pie crust, first add the syrup, peanut oil, and liquid water to the basin, stir evenly with a manual whisk, and sift in the medium powder.
3.
Add the sieved medium powder and mix into a dough (the dough is very sticky at first, preferably with gloves for operation), wait until the dough is smooth and non-stick gloves, and wrap it with plastic wrap to relax. I usually relax for 2 hours (during this period) To prevent the dough from drying out, you can cover it with a wet towel)
4.
The egg yolk can be processed during the relaxation of the crust. I used fresh salted duck eggs and peeled them off. Take out the egg yolk and remove the layer of film covering the egg yolk. Put it on a baking pan covered with tin foil, spray it with high white wine and send it into the preheated oven , 200 degrees for 7 minutes. After baking, let cool for later use.
5.
Ready to make fillings. Bean paste and egg yolk are scaled to the required weight (according to the moon cake mold, according to the ratio of 3:7, 4:6), novices or those who like thicker pie crust 4:6, according to personal preference, for example, I like thicker pie crust 😄
6.
Here I also made lotus seed paste and egg yolk and homemade five-ren filling
7.
After preparing the fillings, you are ready to start packing! Take out the awake dough, weigh it, and knead it separately for use (remember to cover with plastic wrap). Take a pie crust and squeeze it in your hand. Put the rounded filling on it, push the crust up carefully with a tiger’s mouth, and arrange it. Close your mouth and make a circle (because you can't do it while taking pictures alone at home, so there is no picture). Special reminder that this step is best to wear gloves for easy operation😬
8.
Wrapped mooncake blanks
9.
Then comes the integer type. Roll the mooncake blank into a cylindrical shape, put it into the mooncake mold and press it into shape (for easy demolding, you can roll the mooncake blank in cornstarch and sprinkle some dry powder in the mold; also brush a thin layer of oil in the mold , Pay attention to be light and thin!) I like the latter, to prevent the crust from being too dry.
10.
All the mooncakes are pressed and put into the baking tray. Preheat the oven at 200°C and bake at 200°C (according to personal oven temperament). Bake in the oven for 7 minutes. After the pattern is finalized, take it out and brush it with a thin layer of egg yolk, then put it in the oven box
11.
After paying attention to observe the uniform coloring, it will be out of the oven! The mooncakes just out of the oven are soft and hot to cut. After they cool a little, they are moved to the cold net to completely cool down (the mooncakes are very dry and hard at this time). The picture is a 50g round mold (the skin is 20, the filling is 30)
12.
After the mooncake is completely cooled on the cooling net, store it at room temperature in an airtight seal. Wait for 2-3 days. The crust will gradually become soft and oily (this is called oil return). Wait until the oil returns to eat. Don't be too eager!
13.
This is a 63g square mold (19 skin, 44 stuffing). The picture is just out of the oven
14.
This is the section from the second day of oil return
Tips:
1. Don't wear gloves for easy and hygienic operation!
2. Pay attention to observation when baking, please adjust according to the respective oven temperature!
