The egg yolk mooncake
By VicentaLakin
It will be mid-Autumn, at this time of the full moon, making a moon cake for family and friends is a gesture, a tone, not a taste, but a pleasure, a process。
Recipe Recommendations
- Cake crust: low powder 100 grams
- invert syrup 75 grams
- corn oil 100 ml
- Jianshui 1 gram
- Lotus paste stuffing: lotus seeds 300 grams
- soft white sugar 150 grams
- salted egg yolk appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for The egg yolk mooncake
1
Salted egg yolk is immersed in corn oil for half an hour, with asphalt。
2
Conversion of syrup and ointment corn oil mixed and evenly mixed。
3
Scan low powdered。
4
Scratch them in groups and cover them with laxity for 1-2 hours。
5
Lotus is immersed for more than six hours。
6
The fire is filled with a proper amount of water. "Not without Lotus"
7
20 minutes till the lotus is ripe, and it's made into a lotion。
8
I'm not sure I'm going to be able to do this。
9
It was added to the corn oil three times, until the lotus was left out。
10
Scattered and split into 12 pieces, ball-backed, 40 g/part。
11
The tattered skin is divided into 12 pieces, 15 g/part。
12
I put salted yolk in the middle of the lotus and wrapped it in a roll。
13
Take a pie skin, flatten it with your palms, and slowly push it up into a group and hold it tight。
14
Scrambling on the platinum, sticky。
15
It's a little organized and put in a moon cake mold。
16
Light pressure。
17
Ease into the grill and spray a little water on the surface one by one。
18
The oven is preheated at 200 degrees for five minutes in the middle layer and is shaped to remove an egg fluid。
19
Just keep the mid-level roasting for 15 minutes。The egg yolk mooncake Make Tips
1. No matter which kind of stuffing is used to make Guangzhou-style mooncakes, you must use varieties with very low water content to avoid excessive moisture and cracks in the baked mooncakes.
2. Be patient when filling, and the strength must be even. Use the strength of your palm to gently push up until it is completely wrapped.
3. Spray a little water before baking to make the flour adhered to the surface gelatinize, and the pattern will be clearer after baking.
4. The mooncakes will expand after baking, so pay attention to the gap when placing the mooncakes; it doesn't matter if there are small cracks in the mooncakes, which will automatically retract after cooling, and the cracks will not be visible; if the cracks are too large, it is likely that the filling is too wet, or The furnace temperature is too high.
5. Allow the roasted mooncakes to cool completely before sealing them. Wait for 1-2 days and then eat them after returning the oil; if they are not cooled down, seal them, and excess water vapor will cause the cake skin to be wet and sticky.
2. Be patient when filling, and the strength must be even. Use the strength of your palm to gently push up until it is completely wrapped.
3. Spray a little water before baking to make the flour adhered to the surface gelatinize, and the pattern will be clearer after baking.
4. The mooncakes will expand after baking, so pay attention to the gap when placing the mooncakes; it doesn't matter if there are small cracks in the mooncakes, which will automatically retract after cooling, and the cracks will not be visible; if the cracks are too large, it is likely that the filling is too wet, or The furnace temperature is too high.
5. Allow the roasted mooncakes to cool completely before sealing them. Wait for 1-2 days and then eat them after returning the oil; if they are not cooled down, seal them, and excess water vapor will cause the cake skin to be wet and sticky.