Cantonese-style Lotus Seed Paste Egg Yolk and Bean Paste Egg Yolk Moon Cake Making Method

Name: Cantonese-style Lotus Seed Paste Egg Yolk and Bean Paste Egg Yolk Moon Cake Making Method
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 193g Moon cake powder; 150g syrup; 50.8g Peanut oil; 2.7g Edible soap; 18 pcs yolk

by Memorial trip (from Sina Weibo...)

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

#小小美食日记#
Mooncakes have been made for several years, and every year I make a lot of them to send to relatives and friends. It is really tiring to make mooncakes. After eating so many mooncakes, I still think that the lotus paste and egg yolk are the best.
Oil return means that the oil in the filling oozes out. There is oil on the surface of the crust, and the skin is soft. Of course it is more delicious. The mooncakes with quick oil return are not easy to break, but it is recommended to 5- Eat it in 7 days!
Let me talk about the stuffing first. Of course, you can choose to fry stuffing yourself, which is healthier and low-sugar. The filling is very sweet. One of the reasons is for preservatives. If you buy low-sugar ones with preservatives, I will buy them with normal sweetness, because the salty egg yolk will reduce the sweetness of the whole mooncake. For fillings, I bought Shunnan Yes, the Guangzhou restaurant is also good, and the quality of the brand is guaranteed. Let’s talk about the egg yolk. I bought it at the vegetable farm and made it by myself. This is the best bean paste filling I bought by Wang Zhihe and processed it myself. 500g of red bean paste. The stuffing is about to pour 50g of oil in batches, and it’s quick to fry. It is already a semi-finished product. I personally feel that it is more delicious than the bean paste stuffing of Shunnan and Guangzhou restaurants, and it is not particularly sweet. It is very delicate and the most important thing is the price. It's very! Poop! should!
Egg yolk treatment: If the salted egg in the grocery store is opened to take the egg yolk and the outer film is removed, it will be more fishy. I wrap it directly and it is delicious. Some people soak the egg yolk in white wine for a while or spray it. Take out the wine and put it on the baking tray. Bake at 140-150 degrees for 5-7 minutes. Remember to stop before the oil is cooked. If the oil is baked, the egg yolk-wrapped moon cake will not taste good.
The easiest way to buy vacuum ready-made egg yolks to soak in oil is to put the egg yolks in a container, add odorless oil (corn oil) and put the egg yolk cover in the fresh-keeping film in the refrigerator to soak for 1-2 days (the soaked oily smell is heavy Can't be used anymore)
Moon cake crust raw materials: (refer to Shu Xun)
Moon cake powder 193g (high-gluten flour: low-gluten flour 1:9 ratio, high-gluten flour 19.3g
Low-gluten flour 173.7g)
Peanut oil 50.8, syrup 150g (one pack is just 150g, so I adjusted the formula as a whole) 2.7g of edible water, you can make about 18 bean paste fillings/lotus paste fillings about 350g (there are many varieties of bean paste fillings that are specially made for moon cakes. Ordinary bean paste stuffing is not suitable for mooncake stuffing because of high moisture content and low oil content), 18 egg yolks

Ingredients

193g Moon Cake Powder
150g Syrup
50.8g Peanut Oil
2.7g Edible Soap
18 pcs Yolk

Cantonese-style Lotus Seed Paste Egg Yolk and Bean Paste Egg Yolk Moon Cake Making Method

1. Add the inverted syrup to the soap and stir evenly with peanut oil and then stir evenly. Anyway, it needs to be mixed well. Of course, it’s better to use a whisk. I’m too lazy to wash it.

Cantonese-style Lotus Seed Paste Egg Yolk and Bean Paste Egg Yolk Moon Cake Making Method recipe

2. Add the inverted syrup to the soap and stir evenly with peanut oil and then stir evenly. Anyway, it needs to be mixed well. Of course, it’s better to use a whisk. I’m too lazy to wash it.

3. Cover with plastic wrap and refrigerate for at least 3 hours, and use up within 3 days. The more you reach the back, the darker the mooncake skin will be.

4. Fresh egg yolk bake at 180 degrees for 5 minutes

5. One piece of salted egg yolk and the filling add up to 30g. The filling is to adjust the crust ratio according to your needs. I made a 4:6 thick skin this year and it tastes better, and it’s also very good.

6. The weighed fillings were rounded and flattened. I made two fillings of red bean paste and lotus paste. I put on the salted egg yolk and wrapped the salted egg yolk with the filling. Remember to push it slowly with a tiger's mouth to wrap it evenly. Finally round up.

7. Weigh all the noodles in advance to 20g each,

8. The pastry is syrup so it is very sticky. You can wear a glove bag. If it is still dipped, you can wrap it with a little flour. The pastry crust is pushed up along the filling a little bit until the mouth is fully covered. The 4:6 is very good. No difficulty, after wrapping, throw the mooncake dough into the flour and roll it

9. Spread the mold with flour to prevent sticking. Then put it into the mold to form (it is best to knead it into an oval shape and put it in the mold, otherwise the mooncake skin will be damaged if it is too flat). For the mooncake, it is best to choose the mooncake with clear texture and more lines, those cartoons The pattern is suitable for snowy skin and not suitable for Cantonese moon cakes, but it also depends on personal preference.

10. Press the mold directly into the baking pan, leaving a little distance in the middle

11. Preheat the oven to 180 degrees, middle layer, upper and lower fire, spray a little water on the mooncakes and bake for 5-7 minutes to set the shape.

12. Let cool for 5 minutes each time, brush with egg yolk liquid + water (or whole egg liquid + water), remember not to brush too much egg yolk liquid on the surface, it is better to use a wool brush to control the amount of egg liquid, and only brush the egg liquid Just place the protruding part on the top of the pattern. Bake for 8 minutes, then take out and brush with egg wash on the surrounding and surface. Bake for another 8 minutes and let cool. Repeat several times until the mooncakes are baked to golden color. Don’t take more than 8 minutes, you can bake it a few more times, because the baking time is too long, the mooncake crust will become soft and will not support the expansion of the inner filling, so you need to change the plate quickly (I have two baking Make the trays in turns. When you take it out to cool, put the other baking tray in and bake it, so you won’t waste time). You can control the baking time by yourself, and the oven temperature varies from home to home.

13. After the baked mooncakes have cooled down, bag them and seal them. Leave it at room temperature for 2-3 days, and eat it after the epidermis returns to the oil.
After letting cool, you can pack it and wait for the oil to return

Tips:
Tips:
1. The temperature difference of the oven is adjusted according to the temperature of the oven
2. Remember to leave the mooncakes at room temperature for 2-3 days before returning to the oil and returning to the oil before eating! The important thing is to say three times. The mooncake skin after oil return is soft and delicious. It’s not just baked hard, but I don’t know how long it can last, it’s best to eat it as soon as possible after returning the oil. The mooncake has a high calorie content, so it’s done. Remember to share it with the people around you and taste it together
3. Be diligent when baking. Don't bake for too long at a time. Mooncakes are easy to deform, especially the first two crusts are softer and harder to support the expansion of the filling.