Traditional Egg Yolk and Bean Paste Mooncakes│dolly Peanut Oil X Gold Family Banquet
1.
Prepare all the ingredients. The authentic Cantonese-style mooncakes need peanut oil to fry and make the skin, so good peanut oil is indispensable. Today we used Duoli's fragrant peanut oil to make it. Let’s start together~
2.
The first thing we need to do is the fragrant bean paste filling. The red beans should be washed in advance and soaked in sufficient water for 6-8 hours.
3.
Add a little more water to the soaked red beans than the braised rice, and put them in the pressure cooker. The bean program ends, and the soaked beans have become soft and rotten bean paste! (If you don't have a pressure cooker, you can add more water to stew directly, remember to prevent the pot from sticking)
4.
Put the boiled beans into the wall breaker, add an appropriate amount of water, and beat them until smooth. (The amount of water is just right to be able to beat, remember to use a stirring rod to assist, too much water will collapse when the bean paste is boiled later)
5.
Put the whipped creamy and smooth bean paste into a non-stick pan, add sugar, maltose and Toli fragrant peanut oil, stir fry over medium and low heat, stirring constantly during the stir-frying. (Here, the oil should be added in 3 times, each stir-fry to evenly absorb the added oil before adding the oil in the next time)
6.
The fried bean paste has very low moisture content, does not stick to your hands or sticks to any utensils, and can be kneaded into a ball, as shown in the picture. Put it into a large bowl while it is hot, seal and cool for later use. (It must be sealed as soon as possible, otherwise it will dry out soon). My 500 grams of dried beans will yield about 1500 grams of sand.
7.
After the bean paste is processed, we will deal with the finishing touch of the filling-the egg yolk! I like to soak the salted duck egg yolk in the Toli fragrant peanut oil without the egg yolk overnight to make it smelly and fragrant, as shown in the picture.
8.
Drain the soaked egg yolks, put them in a baking tray, and bake them in a preheated 160 degree oven for 7-8 minutes.
9.
Take an appropriate amount of bean paste to wrap a baked egg yolk, and the weight of the whole bean paste + egg yolk can be maintained at 46 grams.
10.
Wrap the bean paste and egg yolk and set aside. Remember to cover with plastic wrap to prevent drying. The amount of this recipe is suitable for 33-35 65g moon cakes.
11.
The next step is to make delicious mooncake skins. Doli will still use peanut oil, peanut oil, invert syrup, and alkaline water, as shown in the picture.
12.
The mixed syrup peanut oil, stir well until it is even and turbid as shown in the figure. If the spatula is not good for stirring, remember to stir it with a whisk, it will be uniform soon.
13.
Add milk powder and flour and continue to mix until it becomes a dough
14.
Knead the pie crust into a smooth dough, as shown in the picture, immediately wrap it tightly with plastic wrap, put it in the refrigerator to relax for more than 2 hours, and set aside.
15.
Take 19 grams of loose pie crust and a piece of red bean paste wrapped with egg yolk, wrap it as shown in the picture, remember to wrap it evenly, and then roll it in a bowl with a sufficient amount of all-purpose flour.
16.
The rolled powder should not be too thick, otherwise, unsightly dry powder will appear if you bake it in a pressure mold, as shown in the figure, just a thin layer, and the excess powder can be dusted off.
17.
The mooncake embryos with the dried powder are put into the mold, and you can choose which 63g mold to use (I am rather strange, I like tall mooncakes, so I forced to use 50g mooncake molds, but it is more difficult to stuff, and the effect is still good. Hee hee), the pressed moon cakes are arranged into the baking tray.
18.
Put the mooncakes in a preheated 180 degree oven and bake them for 5-7 minutes. After they are shaped, they are taken out and brushed with a thin egg wash, and they can be baked for 15 minutes. They must be sealed and left for a few days after they are baked. You can eat it when it's oily!
19.
The fragrant Cantonese-style bean paste and egg yolk mooncakes are my favorite, so you?
Tips:
1. The red beans should be washed in advance and soaked in sufficient water for 6-8 hours.
2. The fried bean paste must be sealed as soon as possible, otherwise it will dry out quickly
3. The oil for frying bean paste should be added in 3 times, each time the stir-frying will evenly absorb the added oil before adding the next oil in
4. The temperature of baking mooncakes is different for each person's oven. Please adjust the color appropriately in the later stage.
5. Regarding the egg yolk, you can use vacuum-packed raw salted duck egg yolks, or you can use raw salted duck egg yolks that have been knocked out. The processing method is the same, depending on personal preference.
6. The edible oil used for soaking the egg yolk should not be used anymore, it smells very heavy!
