Mooncake with Lotus Seed Paste and Egg Yolk
1.
Prepare ingredients: lotus paste filling, salted egg yolk, ordinary flour, inverted syrup, soap, vegetable oil, eggs (forgot to shoot)
2.
Mix the invert syrup, soap and vegetable oil together and mix well
3.
Sift in the flour
4.
Make dough, put in the refrigerator for 1 hour
5.
The lotus seed paste stuffing is rounded and reserved
6.
Soak the egg yolks in cooking wine for about 10 minutes
7.
Put it in the oven at 200 degrees and bake for 5 minutes
8.
Divide the refrigerated dough into small portions
9.
Wrap the egg yolk with lotus paste filling
10.
Then wrap the filling with dough
11.
Pinch into a slightly long round shape for easy modeling
12.
Put the wrapped moon cake directly in the baking tray, sprinkle some surface in the mold, shake off the floating powder, press directly on the dough, and shape (the oven can be preheated during this period)
13.
Just before putting it in the oven, spray some water on the mooncakes
14.
Bake at 180° in the oven for 5 minutes to set
15.
Take out the egg yolk liquid, remember it is not the whole egg liquid
16.
Put it in the oven again, in the middle layer, and fire up and down at 180° for 15 minutes. The baked mooncakes are packaged and wait for the oil to soften. The time is generally about 2 days
Tips:
1. The salted egg yolk is soaked in cooking wine before baking. One is to remove the fishy, and the other is that the egg yolk after this treatment is more fragrant. A salted egg yolk must be divided into two in a 50g mold, otherwise it is too salty to pack.
2. Liquid soap neutralizes the acidity of the invert syrup. The proper amount is easier to color, and can extend the shelf life, but it should be added strictly according to the proportion, less affecting the oil return, and more ice skin will be hard and scorched
3. Regarding the softness and hardness of the crust, it is not easy to set the shape when it is soft, and it is easy to crack when the bag is hard.
4. Syrup has a strong moisturizing effect, so the dryness of the syrup directly affects the softness and hardness of the dough. Therefore, you can not blindly measure it according to the recipe. You should decide according to your own syrup. Generally, the syrup you buy is relatively thin. The boiled syrup is best used for at least two weeks, and the oil returns quickly.
5. If the fillings made by yourself are too thin and shapeless, you can add an appropriate amount of cooked powder
6. When embossing, shape directly in the baking tray, avoiding the second movement that will cause the moon cake to lose shape. This is what I observed in the moon cake shop. The master presses directly in the baking tray, which is fast and good.
7. After dusting the powder in the mold, shake off the floating powder to avoid the powder remaining on the moon cakes, which will be easy to crack when baking.
8. The moon cake filling is too wet, which is also the cause of the moon cake cracking
9. Regarding the flour used for the crust, all-purpose flour is easy to shape, but the dough that comes out is relatively hard, and it will be improved after returning to the oil; there will be cracks when the low-gluten flour is baked, but it will magically disappear, and it is low-gluten The dough made of flour is easier to pack, and it is easier to handle than all-purpose flour, which is my personal feeling.
10. Regarding the number of grams of the mold, if the amount is less than 3 grams and 2 grams, you will find that the moon cakes are shaped very beautifully
11. Egg yolk liquid, add a little water or some egg whites appropriately, it will be easy to brush
12. The baking pan that comes with the general oven may be thin, so when referring to the recipes of friends, you should also pay attention to the baking pan you use. This is directly related to the time and temperature of the final baking.
