Guangdong-style bean paste and egg yolk moon cake
This is the most traditional Guangzhou-style mooncake. I have eaten mooncakes for decades, and I only eat one filling-bean paste. It's amazing to add another kind is egg yolk bean paste. Anyway, I eat it all, so everyone will just make do with it. Follow me to eat bean paste!
Recipe Recommendations
- invert syrup 85 grams
- Jianshui 2 grams
- salad oil 30 grams
- low-gluten flour 130 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Guangdong-style bean paste and egg yolk moon cake
1
85 grams of invert syrup, 2 grams of water (alkali: water =1:4), 30 grams of salad oil, and 130 grams of low-gluten flour. (I can make 8 63-gram mooncakes with 8 molds for this dough sheet).
2
Add soap water to the invert syrup and stir well.
3
Add salad oil and stir well.
4
Sift the flour and add it to the syrup.
5
Use a spatula to mix until smooth dough.
6
Wrap in plastic wrap, place in the refrigerator and relax for 1 hour.
7
The production process of bean paste and egg yolk filling: one packet of salted egg yolks, one packet of red bean paste (500 g).
8
Take 250 grams of red bean paste, add 150 grams of dry starch, stir well, separate out the ingredients, and rub into a uniform ball shape.
9
Powder the palm of your hand, take a bean water ball and press flat, add a salted egg yolk, gently push and wrap it up, and rub it round to make a bean paste egg yolk filling.
10
Remove the crust from the refrigerator, divide it into eight equal portions, and rub it round.
11
Smooth the cake crust and add a bean paste and egg yolk filling.
12
Gently push the wrap up and close it and rub it round.
13
Sprinkle a proper amount of dry starch into the mold and pour it out. Place the mooncake ball into the mold and pat it flat and compact it, then gently push the bottom and place it on a baking sheet covered with tinfoil.
14
Spray a small amount of water on the surface of the mooncake blank, preheat the oven at 200 degrees, and bake the middle layer for about 6 minutes until the surface is slightly colored. After cooling for 5 minutes, brush the egg liquid, only the surface and side surfaces without brushing (the egg liquid is prepared with 20 grams of egg yolk and 10 grams of egg white). Bake again for about 10 minutes until the surface is golden brown.Guangdong-style bean paste and egg yolk moon cake Make Tips
Wrap the roasted mooncakes with plastic wrap and place them in the refrigerator for refrigeration. Wait for the oil to be returned and serve.