[cantonese-style Lotus Seed Paste Egg Yolk Mooncakes] Challenge The Most Classic Cantonese-style Mooncakes

[cantonese-style Lotus Seed Paste Egg Yolk Mooncakes] Challenge The Most Classic Cantonese-style Mooncakes

1. 1. Prepare the materials.

2. 2. Add liquid water (2.5g) to the conversion syrup (75g), stir and mix well.

3. 3. Add peanut oil (25g) to the mixed syrup liquid solution.

4. 4. Stir and mix well.

5. 5. Pour in flour (100g) and milk powder (5g) and knead into a dough.

6. 6. Wrap the kneaded dough with plastic wrap and let it stand for 1 hour.

7. 7. After the dough is set aside, divide it into small portions (10 grams each) as needed.

8. 8. Weigh the egg yolks and fillings. (Egg yolk + lotus seed paste filling = 40 grams). (The ratio of the crust to the filling is 1:4. I made moon cakes of 50 grams each, so I divided the dough into 10 grams and the filling was divided into 40 grams.)

9. 9. Divide the lotus seed paste into two equal parts, squeeze and wrap the egg yolks respectively, and round them.

10. 10. Become a round ball for use.

11. 11. Take a pie crust dough and flatten it in the palm of your hand. (You can pat the flour on the palm to prevent sticking).

12. 12. Put the filling in the middle of the dough, and slowly push up the crust with two hands to wrap the filling. Until the filling is completely covered. Pay attention to the strength, try to make the pie crust evenly thick and not reveal the filling.

13. 13. After wrapping, it becomes a ball. Pat a little flour on the ball to make it easier to demould.

14. 14. Put the ball dough into the moon cake mold. (The moon cake molds are also sprinkled with a little flour to prevent sticking).

15. 15. Press the moon cake mold directly on the baking tray to press out the moon cake pattern. Lift the moon cake mold and take out the moon cake.

16. 16. Spray some water on the surface of the mooncake and bake it in a preheated oven at 200 degrees.

17. 17. Prepare the egg mixture. (I used an egg yolk plus 10 grams of egg white).

18. 18. Bake for about 5 minutes. After the mooncake pattern is finalized, take it out and brush the surface with egg yolk water (only the surface, not the side). Make sure to brush evenly, I'm a bit rough.

19. 19. Put it in the oven and bake it until the surrounding is a drum shape and the crust is evenly colored. It takes about 20 minutes to bake in total (the time is for reference, please adjust according to the actual situation of the oven).

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

Tips:

1. If you want to make mooncakes with other fillings, the whole steps are roughly the same, just change the fillings to your favorite. The ratio of the skin to the filling is well mastered, which is 1:4. Too little will cause the pattern to be invisible.

2. The mooncakes that have just been baked are very dry and hard. After cooling, they must be sealed and stored for a period of time. The crust of the cake will become soft and the surface will 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 the inverted syrup, and the type of filling. Depending on the production of moon cakes, the oil return time is different, some may take three to five days, some even a week. If the mooncakes do not return to the oil for a long time, it means that there is a problem with the production!

3. The soap used in mooncakes neutralizes the acidity of the syrup. Because if it is an acidic crust, it is not easy to color when baking, and the more alkaline the crust is, the easier it is to color when baking. In addition, the liquid soap can also make the crust slightly fluffy. It should be noted that because of the differences in production (different syrup concentration, different acid content, etc.), the amount of liquid water required for different inverted syrups is different, and the amount in the formula may not meet your actual requirements.