Stir-fried Lotus Paste Filling & Cantonese Moon Cakes & Peninsula Milky Moon Cakes
1.
First introduce how to fry lotus seed paste: tried many times, fried lotus seed paste filling, bean paste filling and other fillings, dry beans: sugar (including maltose): oil ratio can be 2:2:1, the fried fillings are on the low side If the oil is low in sugar, you can add sugar and oil if you like sweeter ones.
2.
Soak for more than four hours, peel off any skin. Boil it and puree it with a food processor.
3.
Make this paste. It can't be too dry, too dry to fry. Be sure to use a non-stick pan.
4.
Stir-fry with medium and small fire first. When the texture appears, turn off the fire to the minimum (must be the lowest fire) and start to add oil in batches (usually 4-5 times). After soaking up, refuel.
5.
After all the fuel is in this state. Don't add the sugar too early, it will become bitter if it is too long.
6.
After adding sugar, the filling becomes very thin again. The time has come to test patience, with minimal fire and non-stop frying.
7.
Stir fry until it is packed, non-stick frying spoon, and smooth cut surface.
8.
Let cool, close to a layer of plastic wrap, and store in the refrigerator. It can be saved for about a week.
9.
The following introduces Cantonese-style moon cakes: I personally think that 75 grams of single yellow is more suitable for the finished product, and only half an egg yolk can be added to 50 grams.
10.
After kneading it thoroughly, wrap it in plastic wrap and let it wake up in the refrigerator for 2 hours.
11.
Preheat the oven at 160 degrees, bake the egg yolks for 5 minutes, let cool and set aside.
12.
The ratio of crust to filling is about 3:7, 22 grams of crust and 53 grams of filling (including egg yolk).
13.
The technique to ensure that the egg yolk is wrapped in the middle is to reunite the filling, press a small nest in the middle of the filling with your thumb, put the egg yolk in, and reunite again.
14.
After the stuffing is processed, cover it with plastic wrap to prevent it from drying out.
15.
The method of making mooncakes will not be repeated, but the key point is that the crust and the filling should be close to each other. Wrap it and roll it with cooked glutinous rice flour. The shape is relatively elliptical, and the printed pattern is clearer.
16.
Preheat the oven at 165 degrees for 10 minutes, spray the mooncake embryos into the oven, and set the shape for 5 minutes.
17.
Mix the egg yolks with a little sugar water into egg liquid. Add a little sugar to make the mooncake crust soft.
18.
Brush a thin layer of egg liquid with a wool brush. Bake for 10 minutes, remove and brush with a layer of egg mixture, and bake for another 10 minutes. Put it in the oven to room temperature and take it out.
19.
Let it cool in the packaging and return to the oil for 2-3 days.
20.
The following introduces the practice of Peninsula Milky Mooncakes. Before doing it, you must carefully look for the raw materials. If you find all the raw materials, you will be successful in more than 80%.
21.
First make the milk emperor filling, according to the principle of dry first and then wet. First mix the starch, milk powder and custard powder evenly.
22.
Add eggs, condensed milk, coconut milk, etc. in sequence, add new ingredients every time, mix thoroughly, and add the second sample.
23.
Use a whisk to mix well.
24.
Finally add sliced softened butter.
25.
Don't wait for the butter to melt, just steam it in the pot for 20-30 minutes. The salted egg yolk can be steamed in the pot together.
26.
Add the egg yolk to the custard filling and mix it into a ball while it is still hot.
27.
Wrap it in plastic wrap and store it in the refrigerator.
28.
Now prepare the pie crust. Soften the butter, add white sugar and mix well.
29.
Add several powders, mix well, and knead gently to form a dough.
30.
Add eggs, condensed milk and other ingredients, and knead gently to form a smooth dough. Don't knead the dough too much. Wake up in the refrigerator for 2 hours (not 3 hours)
31.
Divide the crust and filling into rounds in a ratio of 4:6 or 5:5.
32.
Treat the finished product like a Cantonese-style moon cake. To maintain the shape, put the dough in the refrigerator for half an hour.
33.
Preheat the oven at 220 degrees, bake it for 5 minutes with a slight spray of water, take it out, lightly brush the egg water, and bake for another 5-8 minutes, paying attention to the surface to prevent cracking.
34.
It also tastes the best after 1-2 days of oil return.
