[guide to Cantonese Mooncakes]

Name: [guide to Cantonese Mooncakes]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g Invert syrup; 205g Low powder; 30g Peanut oil; 4g Jianshui; Some Lotus seed paste; Some Salted egg yolk

by Poetic heart

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

I don't know why, this year, Shi Xin felt that time flies very fast, as if there were not a few days and nights, it was almost Mid-Autumn Festival in an instant. Half a month ago, the children began to ask me when to make mooncakes, as a mother, as long as the children want them, they want to give them. So I have done it a few times earlier this year. Cantonese-style moon cakes are Shi Xin's favorite among all Mid-Autumn moon cakes. Among them, the egg yolk lotus paste ranks first. The production process of Cantonese-style mooncakes does not seem to be very complicated, but it is also full of various small problems. Shi Xin is the person who seeks the smallest perfection (in fact, it is the kind of small obsessive-compulsive disorder everyone calls it). So, For a small moon cake, the various proportions will be tossed over and over again. For this year’s mooncakes, I have changed the previous recipe again, without cracking or shrinking. "

Ingredients

[guide to Cantonese Mooncakes]

1. Weigh the invert syrup, liquid soap, and peanut oil.

2. Pump and stir well by hand.

3. Sift in low powder.

4. Stir it evenly with a silicone spatula, wrap it in plastic wrap and put it in the refrigerator for 2 hours.

5. If the salted egg yolk feels fishy, you can soak it in peanut oil. (Some people like to spray some wine and steam it in the pot, it’s okay)

6. Prepare an appropriate amount of lotus paste filling. (I made 80 grams of moon cake, it is 16 grams of crust, 64 grams of filling, prepared on demand)

7. Take a portion of lotus seed paste and pack it into a salted egg yolk.

8. Make a circle and wrap the egg yolk in the middle.

9. All wrapped up.

10. The ice skins taken out after refrigeration are divided into 16 grams each. (I made 80 grams of moon cakes, 20% of the cake crust is 16 grams, and so on)

11. Take a small portion of the pastry and press flat.

12. Put a lotus seed paste with egg yolk filling.

13. Hold it with your left hand, and slowly push up the crust with the mouth of your right hand.

14. Wrap the filling evenly.

15. Finally, close your mouth and round it.

16. Put an appropriate amount of hand powder (low powder or corn starch) into the moon cake mold, then shake it off, leaving a thin layer, and then put the wrapped moon cake.

17. Press the mooncakes into the baking tray.

18. Once done, I made lotus paste egg yolk and red bean paste egg yolk.

19. Spray a little water on the finished mooncake embryo, use a spray like ha. Then put it in a preheated oven and bake at 180 degrees for about 5 minutes until the skin is shaped.

20. Take out, brush evenly with a layer of egg yolk water (egg yolk water = 1 egg yolk + a teaspoon of water, mix well), continue to put it in the oven at 150 degrees and bake for about 15 minutes. (The specific temperature and time should be adjusted according to your own oven)

21. After the baked moon cakes are cooled, they can be put into a blister box, wait for two to three days for the oil to return, and then you can enjoy them.

Tips:
Regarding the ratio of mooncake crust to filling, I personally prefer 2:8, which means 20% crust and 80% filling. Taking 100 g lotus seed paste and egg yolk moon cake as an example, it is 20 g crust and 80 g filling, of which 80 g If the salted egg yolk is 10 grams in the filling, the lotus paste needed is 70 grams.

If you prefer a thicker skin, you can also choose 3:7. The specific weight distribution is as above.