Mooncake with Lotus Seed Paste and Salted Egg Yolk (cantonese Style)
1.
The invert syrup was freshly brewed a few days ago.
2.
Put the invert syrup, peanut oil and liquid soap in a basin.
3.
Whisk evenly with a whisk.
4.
Add all-purpose flour.
5.
Use a silicone knife to mix well.
6.
Put it in a fresh-keeping bag and wake up at room temperature for 2 hours.
7.
To make the lotus seed paste mooncake filling during the wake-up time, first divide the whole salted egg yolk into two halves. (My egg yolk is relatively large, one is about 15 grams)
8.
Take an appropriate amount of lotus paste filling and knead it into a bowl and press it into a bowl with your fingers.
9.
Add half a salted egg yolk.
10.
Then wrap the salted egg yolk and round it with the palms of both hands.
11.
Put them on a plate and set aside.
12.
After the mooncake crust wakes up, it is evenly divided into 20 portions.
13.
Take a mooncake crust and press it into a bowl.
14.
Add lotus seed paste and salted egg yolk mooncake filling.
15.
Cooperate with both hands to wrap the mooncake filling.
16.
Then use the palms of both hands to make a circle, put a layer of cornstarch in the cornstarch.
17.
Take it out and rub it with your palm a few times to make the cornstarch evenly coated.
18.
Gently put it into the moon cake mold.
19.
Put it on the silicone pad and press hard to shape it.
20.
Then remove the mold and move the mooncakes into the baking tray.
21.
Turn on the oven to preheat, the temperature of the upper tube is 180 degrees, and spray a small amount of water before entering the oven.
22.
After the oven is preheated, put the mooncakes in the oven for shaping and baking for 5-6 minutes.
23.
After the surface of the mooncake turns white, take it out and brush the surface with a layer of egg liquid.
24.
Then put it in the oven and bake for 20 minutes.
25.
Take out the mooncake after its surface is colored.
26.
Finished picture.
Tips:
1. The formula for boiling the inverted syrup is: 400 grams of white sugar and 180 grams of purified water, and then add 50 grams of fresh lemon juice after the water is boiled. After the water is boiled, reduce the heat to a low heat and boil for about 40 minutes. The temperature of the syrup is boiled. At around 115 degrees, the syrup is amber in color, so you can't stir it during the boiling process.
2. The soap is made with homemade soap, and the formula is: the ratio of edible alkali to water is 1:3 for preparation.
3. Because it is filled with salted egg yolk, the baking time is longer than that of red bean paste. The salted egg yolk can be wrapped directly or sprayed with wine and baked in the oven.
4. The egg liquid should not be brushed too thick, which will affect the pattern and the color of the baked product.
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