Mooncakes with Egg Yolk and Lotus Seed Paste
1.
Prepare the materials used.
2.
Pour the inverted syrup, peanut oil, and soap into the mixing tank of the CM-1500 chef machine, and use the mixing rod to stir until it is emulsified.
3.
Add flours, mix until there is no dry powder, then make the crust dough into a shiny and smooth state, cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.
4.
Take the fresh salted egg yolk, peel off the white coat, put it into the baking tray with tin foil, and spray a small amount of high-concentration white wine.
5.
CO-750A smart oven, preheat the upper and lower fire for 180, put the egg yolk in and bake for 5-8 minutes until there is a small amount of bubbling at the bottom, take out the plastic wrap and let it cool for later use.
6.
Weigh the egg yolk and lotus seed paste together to weigh about 54g each, squash the lotus seed paste and wrap it in the egg yolk and round it.
7.
Weigh 21g each of the slack crust, squeeze a portion of the crust and wrap it with the lotus seed egg yolk filling, slowly push the crust upward with a tiger's mouth, and finally knead it until the crust completely covers the filling. Tighten the mouth.
8.
Wrap all the dough.
9.
Using 75g amethyst mooncake mold, after installing the pattern, sweep a layer of peanut oil in the inner cavity, take the mooncake embryo and put it in, press the bottom firmly by hand, and then press it on the baking tray, press several times and then demould.
10.
Print all the dough, a total of 2 baking pans.
11.
CO-750A smart oven, select the hot air mode, preheat at 200 degrees in advance for more than 10 minutes, after the preheating is completed, put 2 trays of moon cakes in and bake for 5 minutes.
12.
After 5 minutes, take out the mooncakes, bake them on a wire rack and let them dry for a few minutes, and then gently sweep a thin layer of egg yolk liquid on the surface of the mooncakes after cooling slightly.
13.
Put the mooncakes in the oven again, turn the temperature to 160 degrees, continue to bake for about 20 minutes, and brush the egg liquid again in the middle.
14.
Bake the mooncakes until they are slightly bulging around the golden yellow surface. The mooncakes are taken out and allowed to cool to about 40 degrees, and then sealed. The best condition is about 3-4 days after returning to the temperature.
Tips:
1. The ratio of the crust to the filling is 3:7, which is easier to operate. You can also press the ratio of 2:8, 1:9, the skin will be thinner and the operation will be a little more troublesome.
2. The egg yolk can be soaked in high-concentration wine in advance and then roasted to make it easier to remove the fishy and oily egg yolk.
3. There is no or no custard powder in the ingredients, but the color of the crust will not be so bright.
4. The soap in the material is used to neutralize the pH in the crust, and it is indispensable. Generally, it is not recommended to make it by yourself, because the PH value cannot be adjusted.
5. The filling is purchased ready-made low-sugar lotus paste, and the amount can be adjusted according to the size of the salted egg yolk. If you cannot grasp the softness and hardness of the filling and the amount of oil well, it is recommended not to make it yourself, which will affect the production, baking effect and preservation of the later moon cakes.
6. During the operation, the materials should be covered with plastic wrap to prevent drying.
7. When printing, to prevent sticking, you can sweep a thin layer of peanut oil in the moon cake mold, or sprinkle a small amount of dry powder, shake it well, and then knock out the excess powder.
8. The CO-750A smart oven is used, double-layer baking, and the effect is greatly improved. When using the hot air function to bake, take out the heat-gathering pan at the bottom. When you take out the egg-sweeping liquid in the middle, you can turn the pan to achieve a better baking effect according to the coloring situation. The baking temperature and time are for reference only, please Adjust appropriately according to the actual situation.
9. The finished moon cakes can be air-sealed at room temperature when there is residual temperature. Generally, the oil can be returned in about 3 days. Be sure not to put them in the refrigerator directly, as this will affect the oil return and harden the mooncakes and affect their taste.
