Salted Egg Yolk Pork Floss Seaweed Mooncake
1.
Let's make the filling first: spray the salted egg yolk with high white wine and bake it until it is fully cooked, that is, until the egg yolk is white and oily, so that it can be easily mashed.
2.
I make a large amount by myself, so I can use the cook machine. If you make it according to the recipe, you can do it with gloves. Low-sugar white lotus paste, with seaweed and pork floss
3.
Add egg yolk
4.
Just stir evenly. Put the filling aside first, and we will start to prepare the mooncake crust.
5.
Jianshui: Jianshui must be accurate, because it will affect your relaxation time.
6.
Add peanut oil (don’t ask if you can use other oil, peanut oil is the fragrance that mooncakes should have)
7.
Add invert syrup (I like to use Taikoo’s invert syrup)
8.
Hand pump or this head of the blender
9.
Stir these three materials evenly.
10.
Then add all-purpose flour
11.
Use this head to slowly mix the crust evenly. Remember not to over-stir, it's fine without dry powder.
12.
Put the stirred crust into a plastic bag and remember the time. 90 minutes.
13.
When the crust is slack, we can rub the filling of the mooncake. Be sure to press firmly when rubbing, otherwise you will fart when the mold is pressed at the end.
14.
Loose pie crust, 25 grams each, press open, put the filling in the middle, and then slowly push the crust to wrap the filling.
15.
Round it slightly.
16.
Put some dry powder on the stuffed dumpling to prevent it from sticking to the mold, put it into the mold and press, and the mold is gently lifted up.
17.
After pressing all the mooncakes, preheat the oven. I bake it in an air oven because I need mass production. The temperature is 185 degrees for 8 minutes to set the shape, spray water before entering the furnace to prevent moon cakes from cracking.
18.
During the setting time, we will prepare the egg liquid for the mooncakes. (The egg mixture here borrows from the recipe of Brother Swimming in the kitchen, it's easy to use) One egg laid by the rooster, take one egg yolk, one-fourth the egg white, 16 grams of milk, and mix well.
19.
Then pass through a sieve so that the egg liquid is very delicate. After 8 minutes arrived, the moon cake was taken out, and after a little hot and aggressive gas was emitted, we used a brush with one side to brush and shed hair to gently brush a layer on the moon cake.
20.
Then set the oven to 150 degrees, 15 minutes, roar and put the mooncakes in to bake again. It can be baked when the time is up.
21.
If I was not careful, I learned how to make mooncakes.
Tips:
Moon cakes have a long history, so I am here to share with you what I know and some of the problems I encountered when making moon cakes.
#About time#
The relaxation time must be enough, not too long, try not to exceed 4 hours. The relaxation time is not enough, the ductility of the crust is not good, and the bag is not loose. If the relaxation time is too long, the crust will become soft. When it is baked, it is like the backbone is removed and the feet are released.
#About temperature#
The shaping temperature must be sufficient, otherwise the mooncakes will be easily deformed.
# About Brush Egg Liquid#
A thin layer of egg liquid is fine. If you brush it hard, the areas where there are many eggs will be dark and crusty.
So you must lift up your orchid fingers.
A roar when they are out of the oven can scare the mooncakes so that they don't dare to twist them. (To be true...)
