Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. 1. Add liquid soap to the conversion syrup, stir and mix well, then add peanut oil, stir and mix well.

2. 2. Sift in flour and knead into dough.

3. 3. Wrap the kneaded dough with plastic wrap and let it stand for one hour.

4. 4. After the dough is set aside, divide it into small portions according to the size of the mold (1 piece of 10 grams)

5. 5. Weigh the processed salted egg yolk and filling (salted egg yolk + lotus seed paste filling = 40 grams), (the ratio of the skin to the filling is 1:4, I made moon cakes of 50 grams each, so I just put the cakes The crust dough is divided into 10 grams each, and the filling is divided into 40 grams each)

6. 6. Flatten the lotus seed paste filling, wrap the salted egg yolk, and round it.

7. 7. Knead everything and make it into a ball for later use, and make some purple sweet potato fillings.

8. 8. Take a pie crust dough and flatten it on the palm of your hand (you can pat some flour on the palm to prevent sticking)

9. 9. Put the filling in the middle of the dough, use two hands to slowly push up the pie crust, wrap the filling, until the filling is completely covered, pay attention, try to make the pie crust evenly thick and do not expose the filling

10. 10. After wrapping, it becomes a round ball, pat a little flour on the ball, it is convenient for demoulding later

11. 11. Put the ball dough into the moon cake mold, (sprinkle a little flour in the moon cake mold, and gently knock out the excess flour, so that it will come out easily when it is demoulded after a while)

12. 12. Press the moon cake mold directly on the baking tray, press out the moon cake pattern, gently lift the moon cake mold, it's ready

13. 13. Spray some water on the surface of the moon cake, put it in a preheated oven and bake for about 5 minutes (heating at 200 degrees and lowering the fire at 190 degrees into the middle layer) after the moon cake pattern is shaped, take it out and brush it evenly on the surface A layer of egg yolk water (the ratio of egg yolk water is 20 grams of egg yolk + 10 grams of egg white, filter it)

14. 14. Bake in the oven until the surroundings become a drum shape, and the cake crust is evenly colored, for a total of about 20 minutes. (The time is for reference only, please adjust according to the actual situation of the oven. The temperature of our oven is too high)

15. 15. After thoroughly cooling, sealed and stored, waiting for the oil to return

16. not bad!

Tips:

1. How to deal with salted egg yolk: 1. Soak it with high-quality white wine, steam it in a steamer for 15 minutes, let it cool thoroughly and dry the surface with oil-absorbing paper.
2. Soak in edible oil for 20 minutes, put it in a baking tray, spray some white wine on the salted egg yolk, bake at 180 degrees for about 5 minutes, after cooling, dry the surface with absorbent paper.
——The mooncakes that have just been baked are relatively dry and have a harder surface. After cooling, they need to be sealed and stored for a period of time. The surface of the cake will become soft and the surface will also have a layer of oily luster. This process is called "oil return". The oil return of the crust is related to the recipe of the crust, the formula of converting the syrup, and the type of filling. Depending on the production situation of moon cakes, the oil return time is different. Some may take three to five days, and some may even take a week. If the moon cake does not return oil for a long time, it means that there is a problem with the production!