【cantonese-style Lotus Paste and Egg Yolk Moon Cakes】--- Favorite Moon Cakes
1.
Mix the invert syrup, corn oil, and soap together.
2.
Stir well.
3.
Sift in the flour.
4.
Sift in the flour.
5.
Sift in the flour.
6.
Stir evenly with a rubber spatula.
7.
Wrap it with plastic wrap and put it in the refrigerator for more than 1 hour.
8.
Soak the raw salted egg yolks in an appropriate amount of cooking oil (outside the formula) for half an hour to remove the fishiness, and then drain the oil.
9.
Divide the mooncake skin into 20 grams and knead it well.
10.
Divide the mooncake skin into 20 grams and knead it well.
11.
Divide the mooncake skin into 20 grams and knead it well.
12.
Divide the mooncake crust into 20 grams and knead it well.
13.
Divide the lotus seed paste into 65 grams, and prepare the salted egg yolk at the same time. (15 grams of salted egg yolk each, plus 65 grams of lotus paste, a total of 80 grams of filling, plus 20 grams of pie crust, exactly 100 grams)
14.
Divide the lotus seed paste into 65 grams, and prepare the salted egg yolk at the same time. (15 grams of salted egg yolk each, plus 65 grams of lotus paste, a total of 80 grams of filling, plus 20 grams of pie crust, exactly 100 grams)
15.
Divide the lotus seed paste into 65 grams, and prepare the salted egg yolk at the same time. (15 grams of salted egg yolk each, plus 65 grams of lotus paste, a total of 80 grams of filling, plus 20 grams of pie crust, exactly 100 grams)
16.
Take a lotus seed paste, press flat and add salted egg yolk.
17.
Close the mouth into a circle.
18.
Do it in turn.
19.
Take a portion of the mooncake crust, flatten it and place it on the left hand, and put the lotus paste filling with egg yolk on it, and rotate it to push the crust evenly up with the mouth of the right hand.
20.
Take a portion of the mooncake crust, flatten it and place it on the left hand, and put the lotus paste filling with egg yolk on it, and rotate it to push the crust evenly up with the mouth of the right hand.
21.
Take a portion of the mooncake crust, flatten it and place it on the left hand, and put the lotus paste filling with egg yolk on it, and rotate it to push the crust evenly up with the mouth of the right hand.
22.
Wrap it up and round it.
23.
Put the wrapped moon cake embryo into the moon cake mold. (Put an appropriate amount of flour into the moon cake mold in advance, cover it with the palm of your hand and shake it a few times to make the flour evenly stick to the moon cake mold, then pour out the excess flour)
24.
Buckle the mooncakes in a baking tray lined with greased paper, spray a layer of water on the surface, put them in a preheated oven, bake at 190 degrees for 5 minutes, take out and cool slightly, and then evenly brush on a layer Put the thin egg yolk into the oven and bake for about 15 minutes.
Tips:
Poetry heart phrase:
1: The fillings used to make Cantonese-style mooncakes should be fried slightly dry, otherwise it will easily cause the skin and fillings to separate during the baking of the mooncakes.
2: The ratio of skin filling 2:8, the mooncake skin is very thin, so it should be as even as possible when pushing.
3: Put the finished moon cake into the oven and bake for about 5 minutes. After the surface is baked and set, you can brush the egg yolk water. If you brush it directly, the pattern will be smeared.
