Cantonese-style Moon Cakes-egg Yolk and Lotus Paste Moon Cakes

Name: Cantonese-style Moon Cakes-egg Yolk and Lotus Paste Moon Cakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 50g Peanut oil; 4g Jianshui; Lotus seed paste; Salted egg yolk; 1 egg yolk plus one-fourth egg white plus 15g water Egg yolk water (for pastry brushing)

by Swimming song

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When this party encounters a problem, he should read the reply message. After replying to more than 1,000 messages, there is always one suitable for you. After that, all the message parties will not reply. It is suitable for all gram molds, no matter how many grams you make mooncakes 🥮, please make them according to 3⃣️ to 7⃣️. Skin 3⃣️ stuffing 7⃣️. Invert syrup www.xiachufang.com/recipe/100563258/

Cantonese-style moon cakes-egg yolk winter wings moon cakes www.xiachufang.com/recipe/101892897/

Cantonese-style moon cakes-sesame egg yolk moon cakes www.xiachufang.com/recipe/101882834/

The finished product weighs about 22 pieces in 50 grams. 11 finished moon cakes weighing 100 grams.

I see that many kitchen friends are making their own bean paste fillings and lotus paste fillings. The fillings used for moon cakes must be high in sugar and oil. You can not use any bean paste fillings to make Guangyue. If you use the wrong moon cake filling, your waist will collapse. . The taste of reducing sugar and oil will be much worse. Mooncakes are also difficult to return to the oil, if it is not high in sugar and oil, the shelf life will be greatly shortened. If you want to use homemade fillings, try to eat them within three days. In particular, I suggest buying red bean paste.

This party is not suitable for mold oil production

The egg yolk water must be thin enough or it will affect the pattern. The ratio of the egg yolk water in the square can be used to brush more than 100.

Many chefs have (feeling) problems after baking. The main problems are:
(1) The skin is too soft and the mixed noodles are not awake. The solution is that I usually wake up for more than three hours.
(2) The temperature of the baking oven is too low.

The pattern is not clear after the mooncake is baked
1. Too much egg wash. 2. The baking temperature is too low. 3. The syrup contains too much water. 4. There is not enough time to wake up the crust.

The crust of the mooncake was too soft and sticky after returning to the oil, it was because the mooncake was not baked completely.

Mooncakes should be sealed and stored at room temperature and eat as soon as possible. The shelf life is about one week.

Do not replace the peanut oil in the crust with other oils, which will affect the oil return.

Don't leave the mixed dough in the refrigerator for a long time to wake up.

The stuffing is separated because the stuffing is too dry

It is best to make the mixed dough in 2 and a half hours to 3 hours. The longest time should not exceed 4 hours, otherwise it will cause diarrhea

The finished moon cakes are sealed and stored at room temperature to return to the oil. Can not be refrigerated to return the oil.

It is recommended to buy Jianshui, Chencun Jianshui personally thinks it is pretty good.

The side of mooncakes is easy to bulge when the baking temperature is too low. Unreasonable filling ratio will affect the oil and sugar content. This is what everyone says is bulging.

The shelf life of the stuffing purchased is only one week if it is packed with egg yolk.

Ingredients

200g All-purpose Flour
50g Peanut Oil
4g Jianshui
Lotus Seed Paste
Salted Egg Yolk
1 egg yolk plus one-fourth egg white plus 15g water Egg Yolk Water (for Pastry Brushing)

Cantonese-style Moon Cakes-egg Yolk and Lotus Paste Moon Cakes

1. Use a manual whisk to make invert syrup, soap and peanut oil. Then pour in all-purpose flour, mix well and form a dough, wrap it with plastic wrap and relax at room temperature for more than 2 hours.
The time to wake up the noodles also changes according to the temperature at the time, and the temperature and hot time are relatively shortened (for example, when the noodles are awake, oil is produced. The separation of the oil and noodles is too long to wake up)
Invert syrup www.xiachufang.com/recipe/100563258/

Cantonese-style Moon Cakes-egg Yolk and Lotus Paste Moon Cakes recipe

2. Make the egg yolk Take the salted egg yolk and place it on a baking tray lined with greased paper, spray it with a high degree of whiteness. (You can also pass the egg yolk in a bowl with white wine) Bake at 180 degrees in the oven for 8 minutes and cool before use.

I use a 50g mold, and divide the crust and filling into a 3:7 ratio. The filling weighs 35g (weight including the egg yolk). The egg yolk is wrapped in lotus seed paste and the skin is 15 grams. (For novice stuffing, you can choose 30g, 20g for the skin)

3. Weigh the stuffing ingredients. The stuffing is rounded and set aside. Pinch the skin flat in your hands. Put the fillings on, push the dough up carefully with a tiger's mouth, arrange it and close it so that there are no gaps, and round it.

4. Roll the mooncake blank into a cylindrical shape, throw it into cornstarch, roll it, and press it in a mold. (You can also sprinkle some anti-sticking powder in the moon cake mold, shake the powder in the mold, and then pour out the excess powder)

5. All the mooncakes are pressed and put into the baking tray. Preheat the oven at 200 degrees and bake at 200 degrees. Spray a small amount of water on the surface of the mooncake. Bake in the oven for 5 minutes. After the pattern is finalized, take it out and brush with a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes.
(Fangzhong baking temperature is for reference only) Getting to know the temper of your own oven is an important step towards success.

6. The crust of the newly baked mooncake is very dry and hard. After the mooncake cools, store it in a sealed room at room temperature. Wait 2-3 days. The crust will gradually become soft and oily. Wait until the oil returns to eat.

If the mooncakes you bake return to the oil the second time, then the mooncakes are not fully baked (cooked).

7. The lotus paste stuffing used this time is a Likoufu brand lotus paste from Guangzhou chef @仔仔爱爸爸. The taste is really good.
I also received Cantonese-style sausages. Thank you for your enthusiastic chefs. Swimming Song is really moved.

8. Each one is perfect.

9. perfect

10. 29 questions that will arise when making moon cakes 1. Why does the skin of moon cakes fall off easily after they are baked? Answer: The reasons are as follows:
(1) The moon cake skin syrup is not enough. The solution is to increase the amount of sugar reduction.
(2) The amount of mooncake skin oil is insufficient. The solution is to increase the amount of oil.
(3) Excessive dusting during operation.

2. Why the shelf life of moon cakes is not long enough? Answer: The reasons are as follows: (1) The raw materials of moon cake fillings are insufficient, including sugar and oil. (2) The amount of syrup or oil in the mooncake skin is insufficient. (3) The moon cake baking time is not enough. (4) The hygienic conditions of making moon cakes are not up to standard. (5) Mooncakes are packaged immediately before they are completely cooled. (6) The packaging materials are unsanitary.

3. What is the reason why the surface of the mooncake will turn white after being baked? Answer: The reasons are as follows: (1) Insufficient alkaline water in the mooncake skin formula. (2) The baking time is too short. (3) Too much powder.

4. Why do moon cakes collapse after being baked? Answer: The reasons are as follows: (1) The moon cake filling contains too much sugar. (2) The baking time is too long. (3) Too much water in the filling. (4) The mooncake crust and filling are inconsistent in softness and hardness.

5. Why do moon cakes shrink after they are baked? Answer: The reasons are as follows: (1) The moon cakes are not fully cooked yet. (2) The amount of sugar and oil in the filling is insufficient.

6. Why does the surface of moon cakes crack after they are baked? Answer: (1) The mooncake crust is too hard. (2) The surface of the oven is too hot.

7. Why does moon cake return oil slowly? Answer: The reasons are as follows: (1) The fire is too strong when cooking the syrup. (2) The syrup contains too little water. (3) Too much citric acid. (4) The syrup returns to sand.

8. What is the reason for the smooth bottom of the mooncakes after they are baked? Answer: The reason is that the amount of alkaline water in the mooncake crust is too small.

9. What is the reason for the large holes at the bottom of the mooncakes after they are baked? Answer: The reasons are as follows: (1) The moon cakes are not fully cooked yet. (2) The amount of sugar and oil in the filling is insufficient.

6. Why does the surface of moon cakes crack after they are baked? Answer: (1) The mooncake crust is too hard. (2) The surface of the oven is too hot.

7. Why does moon cake return oil slowly? Answer: The reasons are as follows: (1) The fire is too strong when cooking the syrup. (2) The syrup contains too little water. (3) Too much citric acid. (4) The syrup returns to sand.

8. What is the reason for the smooth bottom of the mooncakes after they are baked? Answer: The reason is that the amount of alkaline water in the mooncake crust is too small.

9. What is the reason for the large holes at the bottom of the mooncakes after they are baked? Answer: The reason is that the amount of alkaline water in the mooncake crust is too much.

10. To what extent should the syrup be boiled best? Answer: (1) Cook until the temperature is about 112-118°C. (2) The sticky syrup can be drawn into filaments by hand.

11. Why does moon cake syrup return to sand after cooking? Answer: The reasons are as follows: (1) There is not enough water when cooking syrup. (2) Too little citric acid. (3) The fire is too strong when cooking the syrup. (4) After cooking the syrup, it is best not to move it multiple times, because multiple moves can easily cause the syrup to return to sand.

12. The consistency of moon cake syrup is not enough, how to remedy it? Answer: The remedy is to add some maltose.

11. The outer one is a large moon cake of 500 grams, and the one in the middle is 50 grams.

Tips:
1: Moon cakes will collapse after they are baked: the reason is that the filling of moon cakes contains too much sugar. The baking time is too long.

2: Moon cakes will tighten after they are out of the oven: the reason is that the moon cakes are not fully cooked yet. The amount of sugar and oil in the filling is insufficient.

3: The surface of the mooncake will crack after it is out of the oven: the mooncake crust is too hard because it takes too long to wake up and the water in the crust is lost for too long. Too much fire on the oven surface will affect cracking.

4: Moon cakes return to the oil slowly: The fire is too strong when cooking the syrup. The syrup has too little water. Too much citric acid.