Cantonese-style Moon Cakes
1.
Moon cake crust raw materials: high-gluten flour, low-gluten flour, invert syrup, liquid soap, etc.
2.
Ingredients for lotus seed paste filling: lotus seeds, white sugar, peanut oil.
3.
Ingredients for egg yolk filling: salted egg yolk, white wine, edible oil.
4.
Roll the salted egg yolk in the white wine, put it on the baking tray, put it in the preheated oven, and bake at 150 degrees for 7 minutes.
5.
After taking it out to cool, put it in a container, pour in oil, surpass the salted egg yolk, cover with plastic wrap, and soak in the refrigerator for 1 day.
6.
Soak the lotus seeds in hot water for 1 hour.
7.
The lotus seeds are cored.
8.
Put it in a pressure cooker, add 600 ml of water, and press for 30 minutes.
9.
After letting cool, put it in a food processor, add a little water, and make a puree.
10.
Put the lotus seed puree into the wok, stir-fry continuously on low heat, add oil one by one, and when fry until thick, add sugar and stir well.
11.
Mix high-gluten flour and low-gluten flour through a sieve.
12.
Invert syrup and liquid soap, mix and stir, add peanut oil, continue to stir, add the mixed flour of step 1 in two batches, and stir until there is almost no dry powder. Knead the dough by hand and refrigerate for 2 hours.
13.
The lotus paste filling is divided into 35 grams each, and the pie crust is divided into 15 grams each.
14.
Take a portion of the stuffing, squeeze it, wrap it with egg yolk, and round it.
15.
Push up slowly with a tiger's mouth and wrap it.
16.
Rub round.
17.
Take another pie crust, flatten it, put a filling on it, and round it.
18.
Dip a little cooked powder and put it in a 63g mold.
19.
Press a little harder, lift up gently, and press the molds one by one.
20.
Put it in the preheated oven, middle level, bake at 200 degrees for 5 minutes, take it out and let cool
21.
Dip a little beaten egg liquid and gently brush on the moon cake pattern;
22.
Bake at 180 degrees for 5 minutes, take it out and let it dry for 5 minutes, brush the egg mixture,
23.
Bake for another 5 minutes, take it out, let it dry for 5 minutes, and finally bake it for 5 minutes and take it out.
Tips:
About oil return:
In Cantonese-style mooncakes, oil, invert syrup, low-gluten flour and other raw materials are added when the mooncake crust is kneaded. After stirring, a temporary emulsification system is formed. After the mooncake crust is baked, the moisture content of the crust is very low, about 5%. However, the moisture content of the filling is still relatively high, usually around 20%; in this way, when the moon cake is placed, the moisture in the filling will migrate to the crust. After the dry crust absorbs enough water, it will be due to water and oil. If they are incompatible with each other, the original emulsification system will be destroyed, and the oil will naturally penetrate outwards, giving people the impression that the cake is softer, oily, shiny, and transparent, that is, "returning oil." At this time, the taste of mooncakes will reach the best.
Oil return generally takes 1-3 days to complete.
