Cantonese-style Lotus Seed Paste Egg Yolk Moon Cake (50g/piece)
1.
First make the crust, put the inverted syrup, peanut oil, liquid soap and custard powder into the container.
(For the production of Jianshui, see: http://www.meishij.net/zuofa/zizhishishui.html)
2.
well mixed.
3.
Add flour.
4.
Mix well, cover with plastic wrap and relax for more than 2 hours (do not refrigerate, otherwise the crust will feel sticky even if it is warmed up and operated again).
5.
To relax the dough, process the egg yolk. Put the salted egg yolk in a baking tray. Preheat the oven at 200 degrees for 5 minutes, and then bake the salted egg yolk for 5 minutes. After taking it out, spray a little white wine to get rid of the smell, and then set it aside.
6.
According to the 3:7 ratio of the skin to the filling, the filling part should be 35 grams, that is, egg yolk + lotus seed paste = 35 grams.
After weighing the salted egg yolks one by one, add the corresponding lotus paste filling to make it equal to 35 grams.
(For the making of lotus paste filling, see: http://www.meishij.net/zuofa/mianbaojizuolianrongxian.html)
7.
The lotus seed paste is pressed into a round cake, and then a salted egg yolk is added.
8.
Wrap, wrap the other 9 stuffings in sequence, cover with plastic wrap and set aside for later use.
9.
Take the loose dough, divide it into 15 g each, cover with plastic wrap and set aside for later use.
10.
Take a small dose and squash the middle part with your thumb.
11.
Then put in a stuffing, and slowly push up the small potion with a tiger's mouth.
12.
Wrap it like a gnocchi, and close your mouth.
13.
First brush a thin layer of oil around the moon cake mold, put in the moon cake embryo covered with fillings, and press it well.
14.
Preheat the oven to 200 degrees and bake for 5 minutes to set the shape.
(2 of the fillings were stolen by someone, so 8 are left)
15.
Take it out and brush the surface with egg yolk liquid.
16.
Continue to bake at 200 degrees for 15 minutes, until the moon cake has a bulging sensation and the surface is colored.
17.
Take out and let cool.
18.
Finished picture.
19.
Finished picture.
Tips:
1. You can put half of the egg yolk and increase the amount of lotus paste.
2. Oil return is the biggest feature of Cantonese-style mooncakes. The freshly baked crust is hard, and it will become oily and soft after being placed for 2 or 3 days. It will merge with the fillings to produce an integrated taste of the crust and filling.
3. After the baked mooncakes are completely cooled, they should be sealed and packaged. Don't refrigerate the Cantonese mooncakes. Wait 1-2 days for the oil to return before eating. They can be stored for 1-2 weeks, so the whole process should be hygienic.
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