Cantonese-style Moon Cake with Lotus Seed Paste (with Invert Syrup and Lotus Seed Paste Filling)
1.
Prepare the invert syrup at least one day in advance. Prepare an acid-resistant pot. It is best not to use a black bottom like mine. Stainless steel is best. Add the sugar and water, shake it a few times, and let the water coat all the fine sugar.
2.
Fresh lemons squeeze the juice. Do not squeeze juice even with the skin, and do not use commercially available concentrated lemon juice.
3.
Heat the sugar water over medium heat. At this time, you can use a whisk to stir gently to speed up the melting of the sugar.
4.
Boil until the sugar water boils.
5.
Add lemon juice. From this point on, don't stir, don't stir, don't stir.
6.
I usually put on a thermometer at this time. Boil on medium heat until the sugar water boils again, then change to low heat.
7.
Cook until 113-115°C, then turn off the heat and wait for the inverted syrup to cool.
8.
Or you can turn off the heat when you observe that the syrup turns amber. Therefore, it is best not to use a pot with a black bottom. It is too difficult to observe unless you have a thermometer to test it.
9.
The prepared syrup can be used the next day. Of course, the longer you put it, the better the effect.
10.
The lotus paste filling is also prepared in advance. I usually soak dried white lotus seeds about 1 hour in advance. The purpose is to take out the lotus heart, and there are two unclean skins. Even if you buy lotus seeds that are cored, check them carefully, otherwise just one core can make your lotus paste filling bitter.
11.
Pour the cleaned lotus seeds into the pot, and add more than 1 cm of water to the lotus seeds.
12.
.Boil the lotus seeds until they can be easily crushed with a fork.
13.
If there is water in the pot, pour out the water until only the lotus seeds are left. While hot, pour the white sugar, water and corn oil into the red beans. Stir until the sugar melts.
14.
Beat the lotus seeds finely with a wall breaker. If the skin on both ends of your lotus seeds is clean, you can get pure white lotus seed mud at this time.
15.
Pour the lotus seed puree into a non-stick pan, be sure to use a non-stick pan. Heat on a low heat, and stir constantly while heating.
16.
The lotus seed paste is much dryer than it was at the beginning, but it still sticks to the spatula.
17.
At this time, the lotus seed paste is almost ready, and the spatula has begun to not stick, but it is still a little wet.
18.
Stir-fry until the lotus seed paste is held together, and the spatula is not sticky, as shown in the picture.
19.
The prepared lotus paste filling is sealed with plastic wrap, and can be placed in the refrigerator after cooling to room temperature. The final product is about 680g.
20.
Finally, we are going to deal with the mooncake crust. Mix the syrup, peanut oil, and soap with a manual whisk.
21.
Add the flour and stir evenly with a spatula until the dry powder is no longer visible.
22.
Wrap the dough in plastic wrap and let it rest for 2 hours.
23.
Take out the refrigerated lotus paste filling and divide into 52g pieces, a total of 12 pieces.
24.
Divide the loose crust into 23g pieces and round them for later use.
25.
Take a pie crust, flatten it, and put lotus paste filling on it.
26.
With the help of a tiger's mouth, slowly wrap it up and round it.
27.
Take out the Xuechu Mooncake Mould (75g HelloKitty model) and insert the flower slices. Brush a thin layer of oil around the pattern and mold.
28.
Put the moon cake dough into the moon cake mold and move it to the baking tray to print the pattern. (You can start to preheat the oven when pressing moon cakes, and the upper and lower fire is 200 ℃).
29.
Put all the printed moon cakes into the pre-heated Dongling oven, heat up and down at 190℃, middle layer, bake for 5 minutes, let the moon cake pattern shape.
30.
Take out the moon cake, brush with a thin layer of egg yolk liquid on the surface, continue to send it into the oven, heat up to 170℃, lower the middle layer to 160℃, and bake for 15 minutes.
31.
The finished mooncakes are sealed after they are allowed to cool, and they can be eaten after the oil returns the next day!
Tips:
1. I used Xuechu 75g moon cake mold. Skin: The filling ratio is 3:7, which is easier to pack.
2. The baked mooncakes can be eaten after returning to the oil in one day. Because they are fillings made by myself, the weather in Guangdong is hot, so I sealed the mooncakes after returning to the oil and put them in the refrigerator. It can be stored for 7-10 days.
3. Fangzi can make 12 Cantonese-style moon cakes.
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