Cantonese Style Lotus Seed Paste Egg Yolk Moon Cake 50 G Mold
1.
Welcome to study together
2.
Prepare materials and tools to be used
3.
115 grams of invert syrup + 4 grams of soap and stir evenly
4.
Add 30 grams of peanut oil and stir well
5.
Add 160 grams of flour and use a silicone knife to cut and mix evenly
6.
Wear disposable gloves and knead until there is no dry powder
7.
Wrap in plastic wrap and relax at room temperature for 2 hours
8.
Clean the fresh salted duck eggs, knock out the egg yolk, spray white wine to remove the smell, put it in the oven at 150 degrees and bake for 3 minutes.
9.
Cut the egg yolk in half
50g moon cake: 20 grams of cake crust, 30 g of filling with lotus seed paste + half egg yolk together, the recipe crust can cover 14-15 moon cakes, using 7 egg yolks.
(The ratio of Cantonese-style mooncake crust and filling is usually 3:7, novices recommend 4:6, this tutorial uses 4:6)
10.
Half an egg yolk + filling together weighs a total of 30 grams
11.
Round the filling, press a hole with your thumb, put in the egg yolk, slowly cover the egg yolk with a tiger’s mouth, and finally round
12.
Weigh 20 grams each of the pie crusts and round them separately
13.
Press the pie crust dough with the palm of your hand, press it as large as possible, and make it even thicker. Put the filling mass in the middle of the crust and slowly collect it with a tiger’s mouth. When the filling is invisible, then round
14.
Roll on the cornstarch to prevent sticking, shake off the excess starch
15.
Slightly rub the strips so that they can be placed in the mold (golden baking pans need not be lined with greased paper, black pans need to be lined)
16.
On the baking tray, hold the mold firmly with the left hand, and press the pattern with the right hand vertically.
17.
Preheat the oven at 200 degrees first, and spray water mist to prevent cracking of the mooncakes before entering the oven
18.
Ordinary oven: upper and lower fire at 200 degrees for 5 minutes setting air oven oven: 180 degrees for 6 minutes setting (the picture above is Gobik’s T45 air oven)
19.
Take out and brush a thin layer of egg liquid with wool, mix and filter the egg liquid with 1 egg yolk + 10 grams of water (do not turn off the oven fire)
20.
Put it back in the oven. Ordinary oven: the middle and lower layers are heated up and down for 180 degrees for 15 minutes (if the color is too dark, you can cover with tin foil)
Furnace oven: 150 degrees for 13 minutes
21.
After being baked, let it cool before packaging. It will look better after 2-3 days of oil return. It is recommended to consume within 10 days
Tips:
Glossary:
Invert sugar syrup is made by adding water and acid to boil for a certain period of time and cooling at the right temperature.
Lishui, also known as alkaline water, is a compound food additive. In ancient times, it was obtained by boiling and soaking plant ash with water to extract the clear liquid. In modern times, it is industrialized production. Potassium carbonate and sodium carbonate are used as the main components, supplemented by carbonate. Or polymerized phosphate, an alkaline mixture prepared.
All-purpose flour is ordinary flour, and its protein content is about 11%. It is suitable for making Chinese noodles, such as noodles, steamed buns, and dumplings.
Common problems of moon cakes:
Cracked pie crust:
The temperature is too high, water is not sprayed before baking, and the filling is wet
The surface of the mooncake is white:
Too much flour
Peeling and separation:
The filling is too dry
Tucked in:
Not roasted enough
Elephant leg:
Waiting time is too long, the fire is too small
Surface texture is not clear:
Brush the egg liquid after the high temperature setting, the egg liquid is brushed too much
Pie crust and filling 4:6 as an example, different mold size materials:
50g moon cake: skin 20, filling 30
65g moon cake: skin 25, filling 40
75g moon cakes: skin 30, filling 45
100g moon cake: skin 40, filling 60
125g moon cakes: 50 skins, 75 fillings
250g moon cake: skin 100, filling 150
300g moon cake: skin 120, filling 180
500g moon cakes: 200 skins, 300 fillings
(The filling can be pure filling or egg yolk + filling weight)
Tools for making mooncakes:
Moon cake mold (50 grams used in this tutorial)
Manual Whisk Silicone Scraper​
Disposable gloves spray bottle wool brush electronic scale baking pan oven
material selection:
The fillings can be selected from Shunnan, Guangzhou Restaurant, Lianxianglou, etc.
Invert syrup can choose Taikoo, Shunnan, etc., choose sucrose-free.
You can choose Chencun for Jianshui, and you can also show art.
Packed egg yolk can choose Jin Qixiang.
Finally, I wish you all success, if you have any questions, you can comment below
ilovecake3
