Cantonese-style Lotus Paste and Egg Yolk Mooncakes
by KL Le Yoyo
Favorite
Difficulty
Easy
Time
30m
Serving
5
This year I warm up the Mid-Autumn Festival ahead of schedule, and I will go back to my hometown for a two-week vacation in two days, so I made some mooncakes in advance. Last Monday, I made nearly 38 mooncakes and ate them all. Tomorrow, I will continue to make mooncakes. Since the moon cakes I made use a 50-gram mold, the specifications of the moon cakes I made are mini-shaped and cute in appearance.
I used this recipe to return the oil very quickly. The mooncakes started to return the next day after they were baked in the afternoon; on the third day, the outer skin of the mooncakes was soft and shiny, and it tasted good after eating one. The amount of [inverted syrup] used to make mooncakes cannot be changed at will, because inverted syrup can make Cantonese-style mooncakes evenly colored, quickly return oil and extend the shelf life of mooncakes. Some friends do not like to eat too sweet Cantonese-style mooncakes can choose low-sugar fillings, so that the sweetness of the mooncake crust can be integrated.
As for the edible oil used, they are also a little particular. Generally, peanut oil, camellia oil, grape seed oil or sunflower oil are used to make moon cakes. Moon cakes made of these oils will not smell oily after they are baked. The role of oil can help the moon cake to have a lubricating effect, which can reduce the toughness of the dough; make the moon cake skin soft and have anti-corrosion effect.
The liquid soap in the ingredients can neutralize the acidity of the inverted syrup, and the mooncakes baked with liquid soap will have a sour taste in the skin. Therefore, the amount of liquid soap should be accurate. Another use of liquid soap is to evenly color the mooncakes.
The flour used for the dough is also very particular. Mooncakes baked with low-gluten flour are prone to cracking, but the dough is soft with low-gluten flour and good dough, so it takes a little patience to wrap the fillings. All-purpose flour and dough are easy to wrap the filling, but the texture is slightly hard. I used a mixture of high-gluten flour and low-gluten flour as the mooncake crust. I personally think that the baked mooncake tastes very good.
Wash the moon cake mold and dry it without moisture. When embossing the pattern, put a little low-gluten flour and shake it; let the mold be covered with powder and then pour out the excess powder. When pressing the pattern, the force should not be too strong. The weight will make the mooncake skin stick to the top of the mold.
Spraying a little water on the surface of the mooncakes before baking can prevent the mooncakes from cracking during the baking process. First, preheat and bake at 200 degrees for 5 minutes, and then bake at 180 degrees for 5 minutes. Repeat the steps three times. After the mooncakes are baked at 200 degrees, each time you brush the egg mixture, you must wait until the mooncakes are cold before brushing with the egg mixture. The patterns and sides are sufficient. The brush used for brushing the mooncakes should be a brush. After soaking in the egg liquid, scrape off the excess egg liquid on the side of the bowl before brushing it on the moon cake. If the brush is stained with too much egg liquid, the surface texture of the baked mooncake will be unclear.
There are many things to pay attention to when making Cantonese-style mooncakes, and I always feel that I can't finish writing them. You can also refer to other Cantonese-style moon cakes. After mastering the basics, you can make delicious and beautiful moon cakes.
I used this recipe to return the oil very quickly. The mooncakes started to return the next day after they were baked in the afternoon; on the third day, the outer skin of the mooncakes was soft and shiny, and it tasted good after eating one. The amount of [inverted syrup] used to make mooncakes cannot be changed at will, because inverted syrup can make Cantonese-style mooncakes evenly colored, quickly return oil and extend the shelf life of mooncakes. Some friends do not like to eat too sweet Cantonese-style mooncakes can choose low-sugar fillings, so that the sweetness of the mooncake crust can be integrated.
As for the edible oil used, they are also a little particular. Generally, peanut oil, camellia oil, grape seed oil or sunflower oil are used to make moon cakes. Moon cakes made of these oils will not smell oily after they are baked. The role of oil can help the moon cake to have a lubricating effect, which can reduce the toughness of the dough; make the moon cake skin soft and have anti-corrosion effect.
The liquid soap in the ingredients can neutralize the acidity of the inverted syrup, and the mooncakes baked with liquid soap will have a sour taste in the skin. Therefore, the amount of liquid soap should be accurate. Another use of liquid soap is to evenly color the mooncakes.
The flour used for the dough is also very particular. Mooncakes baked with low-gluten flour are prone to cracking, but the dough is soft with low-gluten flour and good dough, so it takes a little patience to wrap the fillings. All-purpose flour and dough are easy to wrap the filling, but the texture is slightly hard. I used a mixture of high-gluten flour and low-gluten flour as the mooncake crust. I personally think that the baked mooncake tastes very good.
Wash the moon cake mold and dry it without moisture. When embossing the pattern, put a little low-gluten flour and shake it; let the mold be covered with powder and then pour out the excess powder. When pressing the pattern, the force should not be too strong. The weight will make the mooncake skin stick to the top of the mold.
Spraying a little water on the surface of the mooncakes before baking can prevent the mooncakes from cracking during the baking process. First, preheat and bake at 200 degrees for 5 minutes, and then bake at 180 degrees for 5 minutes. Repeat the steps three times. After the mooncakes are baked at 200 degrees, each time you brush the egg mixture, you must wait until the mooncakes are cold before brushing with the egg mixture. The patterns and sides are sufficient. The brush used for brushing the mooncakes should be a brush. After soaking in the egg liquid, scrape off the excess egg liquid on the side of the bowl before brushing it on the moon cake. If the brush is stained with too much egg liquid, the surface texture of the baked mooncake will be unclear.
There are many things to pay attention to when making Cantonese-style mooncakes, and I always feel that I can't finish writing them. You can also refer to other Cantonese-style moon cakes. After mastering the basics, you can make delicious and beautiful moon cakes.
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