Su-style Moon Cake with Egg Yolk Cake

Name: Su-style Moon Cake with Egg Yolk Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 65g Low-gluten flour; 45g Sunflower seed oil; 70g water; 425g Red bean paste; 6 capsules Salted egg yolk

by KL Le Yoyo

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Su-style moon cakes have always been very popular, and there is also a nicknamed "crispy scumming moon cake". The production process is not very complicated. Compared with Western-style meringues, it is simpler to make, but the bitterness makes people unable to stop eating one by one.

Traditional Chinese puff pastry is made with lard, but after improvement, butter is used; the puff pastry made with butter tastes good, but I don’t feel that it is very crispy. Instead, I choose sunflower oil or pumpkin seed oil. The puff pastry made has the same texture as the puff pastry made with lard. Personally, I don’t like the taste of lard, so I chose pumpkin seed oil to make it; it tastes very crisp and fragrant. If you can’t finish it, put it in the refrigerator and keep it at room temperature the next day. If the stomach is not good My friend suggested that the egg yolk pastry made with lard must be heated before eating.

Before I lived in Shanghai, my hometown also had this kind of meringue mooncakes, but they tasted completely different. The meringue mooncakes in my hometown are called "Shanghai Mooncakes", but they are not very crispy and the meringue is a bit hard. Later, after eating the real meringue mooncakes, I think they are still delicious in Shanghai. I have made meringues for several days in a row. One day I ate three for breakfast and three for lunch, which adds up to six meringues a day. It feels like the rhythm of eating meringues.

Ingredients

Su-style Moon Cake with Egg Yolk Cake

1. The salted egg yolk is soaked in corn oil one day in advance, and the oil is not over the egg yolk. Put it in the refrigerator and soak overnight; this step can remove the fishy smell of the salted egg yolk, or spray a little white wine before the salted egg yolk is roasted. Take out the salted egg yolk soaked in oil and place it on a heat-resistant dish or a baking dish with a piece of tin foil. Preheat the oven to 150 degrees and bake the middle layer for 8 minutes.

2. Take out the baked salted egg yolk and wait for it to cool. Remember not to crack the salted egg yolk or get oily, so the temperature of your own oven must be controlled. It is recommended to put an oven-used thermometer in the oven so that the heat in the oven can be more accurate .

3. After the salted egg yolk is cooled, cut it in half with a knife. I like to eat more red bean paste, so only half of the egg yolk is placed in each egg yolk. If the whole egg yolk contains less red beans, it will be reduced.

4. After the powder is sieved, put the water and oily skin materials into a large bowl, mix evenly until smooth, then cover with plastic wrap and let stand for 30 minutes; the low-gluten flour used for pastry is also sieved and mixed evenly, covered with plastic wrap and set aside 30 minutes.

5. The red bean paste is 25 grams each and rounded for use. The bean paste without salted egg yolk is 30 grams each.

6. The kneaded red bean paste is slightly flattened in the palm of your hand, and half a salted egg yolk is placed in the center.

7. Wrap it into a spherical shape with a tiger's mouth.

8. After 30 minutes, divide the water and oil skin into 17 pieces, each with 15 grams; the shortbread is also divided into 17 pieces with 18 grams each, and knead them into a round shape.

9. Roll out the water and oil skin without rolling it very thinly; then put a shortbread in the middle.

10. Wrap tightly with a tiger's mouth and wrap the shortbread inside.

11. Close the mouth tightly and face down.

12. Use a rolling pin to roll it into a beef tongue shape about 10cm long.

13. From the bottom roll up.

14. Roll up all the pastry, cover with plastic wrap and let it sit for 15 minutes.

15. After 15 minutes, continue to roll out the rolled dough again, first slightly roll out about 5cm to the left and right sides, and then roll it up and down to grow into a shape of about 10cm.

16. Roll up from below.

17. After everything is done, cover with plastic wrap and let it stand for 15 minutes.

18. Pinch both ends of the dough toward the middle.

19. Roll into a sheet and put the bean paste egg yolk ball in the middle, tighten the mouth and then pinch the mouth tightly.

20. Close the mouth downward and make a full circle.

21. Preheat the oven to 200 degrees, and arrange the egg yolk pastry into the baking tray.

22. Brush the surface with egg yolk liquid, and bake it in a preheated oven at 200 degrees for 5 minutes.

23. After 5 minutes, take out the baking tray, brush with a little egg yolk and sprinkle with black sesame seeds.

24. Rotate the oven to 180 degrees and bake the middle layer for 20 minutes.

25. Take out the baked egg yolk pastry. After 5 minutes, move the egg yolk pastry to the grill and wait for it to cool down.

Tips:
-Pumpkin seed oil can be replaced by sunflower seed oil or corn oil.
-The surface can be brushed with whole egg liquid or egg yolk liquid. If the egg yolk cake is baked, the surface of the egg yolk will be more colored.
-The red bean paste filling made by yourself is less oily and less sugar. If you can't finish it that day, you must store it in the fresh-keeping box and keep it in the refrigerator; you can eat it at room temperature the next day.