A broad yolk
By VicentaLakin
The annual Mid-Autumn Festival is about to come, and in this traditional festival everyone forgets to eat a few months of cake, and has little memory of moon cakes as a child, probably because of the absence of a relationship, growing up and having had the opportunity to eat a month-long moon cake, the most reminiscent of which is yolk pie, which is made every year and sometimes delivered to friends。
Recipe Recommendations
- low-gluten flour 240g
- milk powder 8g
- invert syrup 160g
- peanut oil 60g
- Jianshui 3g
- Jiusan soybean oil appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for A broad yolk
1
Treatment of yolk: 5-10 minutes of white wine in yolk bowls
2
In an egg yolk dish, roasted in an oven for about five minutes, baked in a bowl of nine-three soybean oils for half an hour
3
The transformation syrup is poured into the basin and mixed with water and peanut oil。
4
Low powder and milk powder sift in step 1, even with a razor, covering the film or pan cap for about an hour
5
the pie-skin is still in preparation for the pie. a total of 23 (30g) of soybeans and beans
6
Take one of the bean sands and put one of the processed yolks, then put the bean sands in the left hand, put the finger on the bottom of the skin, and the right hand slowly push it around, so that the bean sands can wrap all the yolk and point down at the mouth。
7
Make the rest of the pie this way
8
when all the pies are ready, split them equally into 23 (20g)
9
Skin with a stick to the left, put the skin on the left hand, put the finger on the bottom of the face, and the right hand gently push it around the side, so that the skin is all wrapped in the ground and the mouth is down
10
Throw some flour inside the moon cake mold, shake it a little bit, pour it into the extra flour, put the wrapped moon cake in the mold. Medium
11
Use the mold to crush the mooncake noodle into the shape
12
Make the rest of the moon cake the same way
13
The oven is 165 degrees hot, 180 degrees hot for 10 minutes, and it's in the upper middle level for 5 minutes to take out the oven
14
Scratch the moonbread on the surface, then into the oven, and then bake for 20 minutes. The stove
15
Completed ChartA broad yolk Make Tips
Tips:
1. It is recommended to use peanut oil for the pastry crust for a better aroma. If peanut oil is unavailable, regular cooking oil can be used as a substitute.
2. The pastry dough must be rested after mixing.
3. It is recommended to brush with egg yolk to improve the color of the mooncakes when they come out of the oven. Lightly brush a thin layer; brushing too much will affect the pattern on the surface. A soft brush is best.
4. Freshly baked mooncakes may look dry on the surface; they will become very glossy after letting them sit for a day to return oil.
5. The ratio of pastry to filling is 3:7. If you prefer a thinner crust, a 2:8 ratio can be used.
6. Inverted sugar syrup and lye water are sold at baking supply stores. If unavailable, you can make them yourself.
7. Lye water can be prepared by mixing edible alkali and water in a 1:3 ratio.
Method for making Kidney Bean Paste:
1. Soak 500g of kidney beans in water for more than 12 hours (change the water once or twice during the process).
2. Remove the outer skins from the soaked kidney beans and cook them in a pressure cooker until done.
3. Blend the cooked kidney beans into a puree in a food processor.
4. Place the kidney bean puree, 200g white sugar, and 200g cooking oil in a non-stick pan and stir-fry until it turns a deep yellow color (do not add all the oil at once; add it in batches during stir-frying).
The process for making Red Bean Paste is similar.