Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Name: Cantonese-style Lotus Paste and Egg Yolk Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 66g Low-gluten flour; 7g High-gluten flour; 2g cheese powder; 20g Corn oil; 59g syrup; 1g Jianshui; 450g Lotus paste stuffing; 15 yolk

by quenny

4.7 (1)

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Mooncakes have been made for several years, not to mention how good they are, but there is always some experience. And some of my friends started to take the road to baking mooncakes in the mid-autumn season. They first came into contact with baking, and there are many ignorances. Today, I would like to sort out some of the experience of making mooncakes over the past few years.

To make moon cakes, you must first determine how big you want to make. The usual moon cake specifications are 50g, 63g, 75g, 100g, 125g. Personally, I prefer 50g mooncakes. I think this one looks small and exquisite, and the size is just right, so it doesn't taste greasy.

After determining the specifications to be made, the materials are prepared according to the quantity to be made. There is also a problem here. The respective proportions of the skin and stuffing determine the final amount of each material. If you like the thin-shelled stuffing, you can make the stuffing with a ratio of 2:8. If you are a novice, you can try it at 3:7 first. The big feature of Cantonese-style mooncakes is the thin-skinned stuffing, so don’t It is recommended that a ratio of 3:7 or more is allocated. I like 2:8, so here I will explain it according to this ratio.

Take my favorite 50g moon cake as an example. The 2:8 ratio requires a tare weight of 10g and a filling weight of 40g. Knowing this, the preparation of materials is very simple, nothing more than simple calculations. . . For example, if I want to make 15 mooncakes weighing 50g, then according to 2:8, the total weight of the crust is 150g, and the total weight of the filling is 600g.

The fillings can be fried on their own, but I suggest you choose a reliable store to shop online, so that the flavors of the fillings will be very rich.

The ingredients needed for the skin are flour, oil, inverted syrup and liquid soap, which are all necessary to make satisfactory mooncakes; in addition, there is custard powder, which is kneaded into the dough with flour when making it, which will make the final bake The color of the mooncakes is very beautiful~ the inverted syrup and liquid water can also be made by yourself, but I still recommend that you buy them online, which will save a lot of time and effort. This may also have something to do with me not having too much time to work. . .

Next, let’s start making~~

Material (50g weighs 15 pieces):
Leather: 66g low-gluten flour, 7g high-gluten flour, 2g custard flour, 20g corn oil, 59g syrup, 1g soap
**A careful friend may find that the material I prepared is not only 150g, but 5g more, so that even if there is some loss in the process of making noodles, it will not affect the use in the end.

Filling: 450g lotus seed paste filling, 15 egg yolks"

Ingredients

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. Pour the inverted syrup into a basin and drip into liquid water

Cantonese-style Lotus Paste and Egg Yolk Mooncakes recipe

2. Stir thoroughly with a whisk

3. Add corn oil

4. Stir well

5. Sift in the mixture of low-gluten flour, high-gluten flour and custard powder

6. Stir well and knead into a dough

7. Wrap it in a bag and let it stand for about 1 hour; (**I borrowed Shuhan’s formula here and used a method of mixing low-gluten flour and high-gluten flour to make the dough. The ratio between the two is about 9:1; I don’t want this If it’s troublesome, you can use all-purpose flour to make)

8. Take out the prepared inner filling and knead it evenly with your hands; (**Generally, the filling needs to be kept in the refrigerator. When it is just taken out from the refrigerator, the filling is a bit hard, so knead it first. It becomes soft, and the wrapping effect is good, especially when the lotus seed paste is filled with egg yolk. Without such kneading, there will be a gap between the finished egg yolk and the lotus paste;)

9. According to the weight required for production, I made a 50g moon cake with a ratio of 2:8, so the filling weight is 40g; (**General fillings can be directly weighed 40g, and lotus paste and egg yolk fillings need lotus Rong and egg yolk are weighed together, and the combined weight of the two is 40g;)

10. Wrap the egg yolk in the lotus seed paste

11. Rounding

12. Wrap the weighed fillings one by one and roll them into balls for later use

13. According to the previous ratio, the weight of the dough is calculated to be 10g. After weighing, the dough is rounded and flattened, and the filling is placed in the center

14. Slowly push up the dough and wrap it in the filling

15. Knead round and place in the baking tray

16. Take the stamper, install the corresponding pattern, sprinkle some flour on the inside and make it evenly distributed on the inner surface of the mold

17. Put the mold on the outside of the dough ball on the baking tray, press down firmly to form the pattern, and lift the mold to push out the mooncake blank

18. In this way, the dough balls on the bakeware are pressed into patterns in sequence

19. Spray water on the surface of the pressed mooncake blank and send it to the third layer of the oven, and bake at 190°C for 8 minutes

20. Take out and let it cool and brush a thin layer of egg wash; (**It should be noted here that after the brush is dipped in the egg wash, be sure to wipe off the excess egg wash along the edge of the bowl, leaving only a thin layer of egg wash. Attach a thin layer to the brush, so that the effect of brushing mooncakes is good, otherwise too much egg liquid will remain in the depressions of the mooncake patterns, and the final baked appearance will become blurred;)

21. Put it into the second level of the oven again, continue to bake at 190 degrees for 5 minutes and then take it out to cool, brush the egg liquid for the second time and continue to bake for 7 minutes, and store it in the box after it is out of the oven. Wait for the oil to return to serve

Tips:
1. Regarding the egg yolk used in the lotus seed paste egg yolk mooncakes, some students peeled it from salted duck eggs, and some bought salted egg yolks in bags from the supermarket. I personally feel that using these egg yolks is not as good as buying a special one for baking. The egg yolk is good, and the egg yolk does not need to be processed in advance (soaked in oil, soaked in wine or baked, etc.). It can be wrapped directly after thawing, which is convenient and easy; the baking effect is also very good, and it will not be realistic. The taste of the entrance is also very good;

2. There are two methods for the processing of die and pattern, one is powder dusting on the surface of the mold and dough, and the other is oil immersion in the mold; I have used both methods, each has its advantages and disadvantages, which method is used. It also needs to be decided after the classmates personally feel it; the oil immersion method I used last year is very easy to use, very time-saving and labor-saving, and fast; but this year, it always sticks to the skin during demolding, so I tried it this year. The dusting method is time-consuming and troublesome, but after all, there is no sticking to the skin. . .

3. Before entering the oven, be sure to spray water on the surface of the mooncake dough. This operation can prevent cracking to a certain extent. In addition, after baking for 5 minutes, you need to remove and brush the egg liquid. The preparation method of the egg liquid is 1 egg yolk + 1 tablespoon egg white + 1 tablespoon water, mix well;

4. Finally, and the most important point, the temperature and time given here are only suitable for the baking conditions of my oven, and this condition is finally determined after several tests, so it can only be referred to and not copied; It is best to test the baking conditions with a small amount of mooncake blanks at the beginning, and then bake them in large quantities at the end;

5. What needs to be explained is that the freshly baked moon cake has a hard surface and needs to be placed for a day or two. After waiting for the oil to return, it will become soft and the taste of the entrance will be better;