Cantonese-style Egg Yolk Chestnut Mooncakes
1.
Put the oil, invert sugar paddle, and liquid water in a basin first, and mix well with egg whip. Remember to mix well.
2.
Add flour and stir lightly.
3.
Don't stir too much, just mix well. Excessive stirring can easily cause gluten in the crust.
4.
Wrap the mixed cake crust with plastic wrap. Let stand at room temperature for 2-3 hours.
5.
Steam the egg yolks in water for ten minutes. After steaming, pour out the water and let cool.
6.
Add chestnut puree and salted egg yolk to weigh 30 grams. And wrap the egg yolk in the chestnut puree. Wrap all the stuffing and set aside, cover with plastic wrap, and set aside for later use.
7.
Weigh 20 grams of pie crust. Squeeze the crust with your hands to make the middle part thinner and the sides thicker.
8.
Add a portion of the stuffing and slowly push the crust up with the tiger's mouth.
9.
Close the cake base, and then round the cake base slightly with your hands.
10.
Put a little flour in the mold, shake it well in the mold, and pour out the flour. To prevent staining. Then put the dough into the mold. Press it slightly with your hand.
11.
Press the dough directly into the baking tray.
12.
Make all the mooncake embryos one by one. Spray a small amount of water on the surface. Put it into the middle layer of the preheated oven, heat up and down, bake at 200 degrees for 5 minutes, and set the shape.
13.
You can adjust the egg yolk water at this time. An egg yolk, a quarter of the egg white, a few drops of water, and mix well.
14.
Press the brush against the edge of the bowl and apply the egg mixture on the surface of the shaped moon cake. Remember, it must be a thin layer.
15.
Put it in the oven at 180 degrees and continue to bake for 15 minutes. Seeing a slight bulge next to the moon cake and a slight color on the surface at the same time indicates that the moon cake is ready.
16.
After baking, take out the mooncakes and put them on the baking net to let cool.
17.
Put the cool mooncakes into the fresh-keeping box and seal them, and wait for the oil to return. The picture was taken more than thirty hours after it was made. The oil has almost returned and can be eaten~
Tips:
If you are proficient, I suggest you make 15 grams of skin and 35 grams of stuffing. The mooncakes made in that way will be more delicious. I personally think that the custard powder must be added if there is any. The mooncakes made in that way will be a bit oilier. One of my salted egg yolks is between 7-8 grams.
