Another Mid-Autumn Festival, a dazzling array of mooncakes are on shelves in supermarkets. However, if you change the soup without changing the dressing, the prices are still sold in packaging.
Hehe, after thinking about it for a while, I think I should do it myself.
However, I am a rookie in baking, not to mention mooncakes. I have only eaten them before, and making them is still in my imagination.
I checked the information online and found that it was full of technical terms, such as alkaline water, invert syrup, oil return, etc. I felt dizzy and couldn't help reading it, so I had to start literacy from the basics.
After all this nonsense, let's take a look at my first experience of mooncakes!
Cantonese style lotus paste egg yolk mooncake
By ReneeSchmidt
Recipe Recommendations
- low-gluten flour 100 grams
- invert syrup 75 grams
- alkaline water 2 grams
- salad oil 20 grams
- lotus seed paste 240 grams
- salted egg yolk 8 capsules
- cooking wine a little
- cake powder 50 grams
- eggs 3 pieces
- sweetening
- roast
- several days
- ordinary
Steps for Cantonese style lotus paste egg yolk mooncake
1
Prepare the materials.
2
Add alkaline water to invert syrup and mix well.
3
Add salad oil and gently stir well.
4
Sieve in the low-gluten flour and stir from bottom to top. Do not stir vigorously in circles to avoid gluten.
5
After mixing the flour into a smooth dough, cover it with plastic wrap and relax for an hour and a half to two hours. This step is critical because the degree of relaxation will directly affect the shape of the finished mooncake.
6
Take advantage of the time when the cake crust is relaxed to prepare egg yolk water. Its function is to color the mooncakes. The ratio is 2 egg yolks to 1 whole egg, then sprinkle with a little salt and beat it up, and skim off the protein that cannot disperse on the surface. Allow to stand for 20 minutes before using
7
Salted egg yolds are raw and have a strong fishy smell. Soak the egg yolk in cooking wine to remove the fishy smell. (You can also soak it in oil).
8
Cake flour is actually fried glutinous rice flour. Take a clean, water-free and oil-free pot, pour in the glutinous rice flour, and stir-fry over low heat for 3-5 minutes until the flour turns slightly yellow. Use a water-free and oil-free container to pack for later use.
9
Grab a small handful of cake powder and sprinkle it on the chopping board, then take out the lotus paste filling and knead it evenly with the cake powder.
10
Divide the kneaded filling evenly into eight portions.
11
Squish the filling and wrap in the egg yolks. Wrap them one by one for later use.
12
Divide the relaxed cake crust into eight portions and round it.
13
Squeeze the crust and rub it thin, and wrap the filling into it. Rub it round with your palm.
14
First sprinkle a little low-gluten flour into the mold, and then put the mooncake green embryo into the mold to be compacted.
15
Place the mold upside down on a baking sheet covered with tinfoil and imprint the mold.
16
Spray a little water on the surface of the embossed green embryo.
17
Preheat the oven at 200 ° C, send the green embryos into the oven, and bake on high and low heat for 5 minutes to shape.
18
Remove the mooncake after 5 minutes, cool it for 3 minutes, and then brush a thin layer of egg liquid on the surface with a brush, only brushing the surface and not the sides. Brush the egg liquid and send it to the oven. Bake it at 170 ° C for about 15- 20 minutes. Because the oven temperature of each brand is different, people should observe it while baking. After 15 minutes, the skin will appear slightly charred. Just brown.
19
After the roasted mooncakes are baked out of the oven, wait until they are completely cooled, wrap them in plastic wrap, let stand for about 2 days, return to oil, and then serve them.
20
This was taken after the oil was returned, but it feels a little worse and not perfect.Cantonese style lotus paste egg yolk mooncake Make Tips
To make mooncake egg yolks, raw egg yolks are used, so that the oil in the egg yolks can penetrate into the filling, which can well preserve the flavor of the egg yolks. Don't use too much flour to demold the mooncake, otherwise the crust may crack and crack. (The profound lessons from the first two batches). The main purpose of brushing egg liquid is to color mooncakes. If the brush is too thick, the pattern of mooncakes will become lighter and the color will be charred black.