Cantonese-style Lotus Paste and Egg Yolk Mooncakes
1.
Prepare the egg yolk one day in advance, spray the salted duck egg yolk with white wine and put it into the oven. Bake it without preheating for 7 minutes until slightly oily (I bought the vacuum packaged salted duck egg yolk because I can't buy raw salted duck eggs. I have to do this. The first step is to get rid of the fishy. If you buy raw salted duck eggs and knock out the yolk yourself, you don’t need to do this and the next step. Just tear off the outer layer of the yolk and you can wrap it in the mooncake directly. Just be careful not to make the yolk anymore. Wash with water)
2.
Take it out and let it cool, soak it in cooking oil overnight, and use it the next day (this is to make the egg yolk better produce oil. Of course, if it is raw salted duck eggs, this step can also be omitted)
3.
The mooncakes were made officially the next day. First weigh peanut oil, soap, invert syrup
4.
Stir in circular motions until fully integrated
5.
Sift in low powder
6.
Use a spatula to stir evenly from the bottom up (must be mixed, but not mixed in circular motions)
7.
Mix well to form an oily and smooth dough, wrap it in plastic wrap and let it stand at room temperature for 2 hours (do not refrigerate)
8.
Take out the salted duck egg yolk from the oil and absorb the oil with absorbent paper
9.
Weigh the egg yolk, take an appropriate amount of lotus paste and egg yolk, the total is 56 grams
10.
Press the lotus seed paste into a circle and wrap the egg yolk in it. Note that the lotus seed paste and the egg yolk should be closely attached when wrapping, and the egg yolk should be completely wrapped and rounded for later use.
11.
Weigh 24 grams of pie crust dough, knead it round, and press it into a round crust in the palm of your hand
12.
Put the lotus seed paste and egg yolks that have been wrapped and rubbed just now on the cake crust
13.
Slowly push up the pie crust with a tiger’s mouth
14.
Wrap it completely, roll it into an oblong shape slightly smaller than the mooncake mold and place it on the baking tray (I used a 28*28 golden baking tray)
15.
The moon cake mold buckles the moon cake embryo and press it down slightly
16.
When it feels compacted, lift up the moon cake mold, one moon cake is pressed, and all the moon cakes are done in turn
17.
Beat 1 egg yolk and 1/4 egg white, add 15 grams of milk, stir well and sift
18.
Put it in the middle layer of a preheated oven at 200 degrees, bake for about 5-7 minutes and take it out when it is slightly colored. After cooling, apply a layer of egg yolk evenly and thinly, and brush twice. (Note here: Be sure to brush a thin layer, not thick, just dip the brush in the egg wash, and then scrape the bristles on both sides of the bowl twice before brushing on the mooncakes. One by one all After brushing, wait 1-2 minutes and then brush it a second time from the beginning.) Then put it in the oven, and bake at 160 degrees for about 15-18 minutes. Color it all and it's ready
19.
After it is out of the oven, put it on the grill and let it cool, and then put it in a blister box and keep it sealed. It will be delicious when the oil is returned the next day. Of course, it is best to put it on the third day. (Be sure to brush evenly when brushing the egg wash, I didn't even brush it, but the result was baked, the color was not even at all, and the color of the thick egg wash was too dark)
20.
Packed in a packaging box, it's a pretty gift, isn't it?
Tips:
About baking temperature and time: 1. Moon cake baking temperature can not be too low, too low temperature will easily cause the moon cake pattern to disappear. Moreover, if the temperature is too low, the mooncakes are not easy to color, which will extend the baking time for coloring, while baking at a low temperature for a long time will cause the mooncakes to be too dry and hard, and it is not easy to return to the oil.
2. The baking time can not be too long, too long will cause the moon cake to crack.
3. Each oven has a different temper, so the temperature and time given in the recipe are for reference only, and the specific operation must be adjusted according to your own oven. Generally speaking, if the mooncake waist bulges and the surface is cracked after baking, it will be shortened by 1 minute next time.
