Lian Yon Yin Yuen Mooncake
By VicentaLakin
The Lian Yon Yuen moon cake is the most classic of the wide-range moon cakes. A sweet, sweet lotion with a little bit of salty yolk. That's a fragrance. Its basic operating techniques are not very different from other wide-range mooncakes, and the formulation of the mooncake skin is still the same formulation. The difference between feeling and other materials is that there are two more procedures: the treatment of salted egg yolk and the wrapping of salted egg yolk in the fruit. I couldn't get salted egg yolk on the market, and I bought a few bags at a reputable Skycat bakery, which, as was done in the instructions, took the salty egg yolk out, steamed the pot for 15 minutes, and then poured out the water formed from the steam in the plate. When the salty yolk is completely cooled, it is wrapped with the stubble, then wrapped in the mooncake skin. I've said roughly 11 grams of salted egg yolk in the cold, and I've counted it as 10 grams, so with 50 grams of lunar simulator, the weight of skin is 15 grams, and that's 35 grams. The salty yolk count is 10 grams, so the lantern is 25 grams. In this way, the ratio is clear, so it is not cumbersome to weigh. This is slightly adjusted by reference to the formula for the new mooncake powder. The amount of the square is calculated at the ratio of 50 g of the leather for the cake and 3:7 for the platinum, 20 for the pie and yolk。
Recipe Recommendations
- Xinliang mooncake powder 160 grams
- invert syrup 110 grams
- corn oil 30 grams
- Jianshui 3 grams
- salted egg yolk of 20
- Lotus paste filling 500 grams
- egg liquid
- salty and sweet
- roast
- several hours
- senior
Steps for Lian Yon Yin Yuen Mooncake
1
The mooncakes are ready
2
Turn the syrup and the water into a bowl
3
When you're mixed, you pour into corn oil; when you're mixed, the molasses will be slightly lighter
4
The moon cake
5
You mix it with a spoon, then you rub it with your hands, it's a moon cake, and then you wake up an hour later
6
Salted egg yellow plate
7
15 minutes of fire in the pot, then pour out the extra water and oil on the plate, and then we'll use it again
8
Weighted by electron scales, 20 of the lilies are divided into 25 grams each; egg yolk is ready. Okay
9
Take a omelet, flatten it, put a yolk in the middle
10
Wrap the yolk in the omelet, squeeze it in, make it a ball
11
Twenty lotion yolks are handled sequentially. Okay
12
After an hour of awakening, the lunar noodle group is divided into 20 groups, each with 15 grams and rounded separately; the lantern yolk is ready. Okay
13
Put a small amount of corn oil into a small bowl, and a proper amount of flour into a plate; take a month's pie-coated pasta, rub a small amount of corn oil in the palm and flatten it; if you wear a disposable glove, the oiling steps can be omitted
14
Take a ball and put it in the middle of the face
15
The right hand thumbs hold the top of the ball, the left hand tiger gently holds the face and the ball; the right hand thumbs press, the left hand turns, and the ball is wrapped in the skin
16
The skin completely wrapped the ball in it
17
Change the lunar ball to an elliptical, roll it in the flour, lightly touch it
18
Put the face in the mooncake mold and flatten the surface with your finger
19
Put the molds and the faceballs on the non-sticked grill, hold your left hand steady, press your right hand hard down two times, then lightly, and the mooncakes fall on the grill
20
Finish all the mooncakes in order; start the preheat oven in the fourth countdown, 200 degrees, 5-10 minutes
21
Before the moon cakes go into the oven, they spray a layer of fresh water on the surface; 200 degrees in the oven, fire up and 5 minutes first
22
Five minutes later, the moon cake is stylish, it's taken out, it's swirled with a brush, and it's light on the surface. Down
23
Re-enter the oven, 200 degrees, 15 minutes; out of the oven, dryer on the hanger, flattened into the bag, sealed, fed back in two days, tasted better
24
After a day, the skin gets softer
25
Skin full, golden yolk stingingLian Yon Yin Yuen Mooncake Make Tips
1. The dough and filling are calculated based on a 50g portion for the mooncake mold head. When the ratio of dough to filling is 3:7, 20 mooncakes can be made.
2. Alkaline water can be homemade by mixing edible alkali and clear water at a ratio of 1:3 (i.e., 10g of alkali with 30g of water). Any leftover alkaline water should be stored in a small bottle or covered with plastic wrap to prevent evaporation.
3. The properly proportioned mooncake dough can be easily stretched between your thumb and index finger (tiger mouth) to easily wrap the filling ball inside.
4. Spraying a layer of water on the surface of the mooncakes before baking can prevent cracking caused by high temperatures.
5. After baking the mooncakes in the oven for 5 minutes, remove them and gently brush a layer of whole egg wash over the surface. It must be light and thin; do not use too much, otherwise the patterns on the surface will become blurred.
6. Freshly baked mooncakes have slight tension and are soft. They will become hard after cooling. They should be stored in a box or bag after cooling. After about two days, they will "return oil" (reabsorb oil) and become soft, tasting even better. When storing, place them flat in a single layer and do not stack them, otherwise the skins will stick together due to oil absorption, affecting the appearance.
7. Homemade fillings have a relatively short shelf life; it is recommended to consume the mooncakes within 7 days of making them. The preparation of lotus paste is detailed in previous recipes and will not be repeated here.
8. If you do not have mooncake flour, ordinary (all-purpose) flour can be used as a substitute.