Private Recipes are Open-cantonese-style Lotus Paste Egg Yolk Mooncakes

Name: Private Recipes are Open-cantonese-style Lotus Paste Egg Yolk Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 175g syrup; 3g Alkaline water; 250g Low-gluten flour; 65g Vegetable oil; 1020g Lotus paste filling; 12 Salted Duck Egg Yolk; 5g salt

by Hani 22

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

The first Cantonese-style lotus seed egg yolk mooncake was made last year. At that time, it was because the roommate in the dormitory wanted to eat mooncakes made by me personally. I left without delivering the mooncakes, so most of the reason why I made it again this year is to make up for the regret of last year, thinking about making it for my roommate. .
Let’s talk about moon cakes. I met a master pastry maker this year by chance and got a lot of good pastry recipes from her. Among them, this Cantonese-style moon cake is a super good recipe that makes today’s one Cantonese-style moon cakes are very satisfactory in terms of both the method and the finished product. I think they are no worse than the cake shop. .

PS: The last thing I want to say is that I like to eat Cantonese-style moon cakes and I want to make them at home. Then this recipe is definitely not to be missed. . "

Ingredients

Private Recipes are Open-cantonese-style Lotus Paste Egg Yolk Mooncakes

1. Prepare the materials.

Private Recipes are Open-cantonese-style Lotus Paste Egg Yolk Mooncakes recipe

2. Pour 175g of invert syrup, 3g of alkaline water, and 65g of vegetable oil into a basin and stir evenly.

3. Sift in 250g of low powder.

4. Knead into a dough and let stand at room temperature for 1 hour.

5. After kneading evenly again, divide into 40g skin, 75g filling, and 10g salted duck egg yolk.

6. The lotus paste filling is spread out into a circle by hand.

7. Add the salted duck egg yolk.

8. wrap up.

9. Take a piece of leather and spread it round by hand.

10. Add lotus paste filling.

11. The following way of upward massage.

12. wrap up.

13. Dip a thin layer of flour on your hands.

14. Put on the mooncake filling.

15. Turn your hand so that the mooncake filling is covered with a layer of flour.

16. Pour into the mold.

17. Gently press down from the edge, and then flatten in the middle.

18. Pick up the mold and press it down.

19. Press-out type.

20. Bring to 200 degrees, then bake at 220 degrees for 7,8 minutes.

21. Take it out and gently brush with the egg yolk liquid.

22. Bake for another 5 minutes.

Tips:
Share the amount of the most commonly used molds, please allocate the materials according to the size of your own molds.

Four-head mold distribution: 40g skin, 75g stuffing, 10g salted duck egg yolk, 125g in total

The amount of four-headed mooncake molds is about 12.

Five-head mold distribution: 30g skin, 70g filling, 10g salted duck egg yolk, 110g in total

The amount of the five-headed mooncake mold is about 17 pieces.

Distribution of six-head mold: 20g skin, 53g filling, 10g salted duck egg yolk, 83g in total

The amount of six-head mooncake molds is about 25.

Based on the experience of making Cantonese-style mooncakes several times and the error-prone areas, I wrote 13 items. I hope you don’t get dazzled. .

1: Fangzi: This time the recipe was obtained by someone who makes mooncakes very well. The recipe is soft when it is baked, but it is crispy and stylish after baking, and the color is also very beautiful. Those who like Cantonese-style moon cakes can try this recipe.

2: Kneading