Chinese Food
Crispy yolk moon cake
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Cooking ingredients
Cooking Steps
Step1:The lard is added to the sifted medium gluten powder, and then it is rubbed into crumbs by han
Step2:Add water and knead until the surface is smooth. Pack in a safety bag. Let stand for 30 minutes
Step3:The lard in the raw materials of the auxiliary materials is added into the sifted low powder and kneaded evenly by han
Step4:Soak raw salted egg yolk in yellow wine for a while. Dry the surface
Step5:Bake in the oven at 150 ℃ for about 10 minutes. Let it cool and everything will be in two
Step6:Red bean paste is divided into 25g pieces. Half salted egg yolk is included in each piec
Step7:The flabby pastry is divided into 18G / piece. The pastry is divided into 12g / piece
Step8:Rub the oil skin round and flatten it. Take a portion of the pastry and put it on it. Wrap it up like a bun. Close it up
Step9:Take a portion of the pastry and roll it into a tongue shap
Step10:Roll up from your side into a tube. Close up. Relax for 15 minute
Step11:Roll the cylinder into a strip after relaxatio
Step12:Roll it up again. Close it down. Relax for 20 minutes
Step13:After relaxation, take a piece with the seal facing up. Press the thumb down from the middle. The four corners close to the middle to form a round ball
Step14:Roll it into a circle, wrap it in the stuffing, fold it up, and drain it into the baking tray with the mouth down
Step15:Brush the yolk liquid on the surface. Sprinkle some sesame seeds. Bake for 30 minutes at 180 ℃ in the middle layer of the oven
Cooking tips:1. The lard in the raw material does not need to be melted. Finally, it is kneaded by the temperature of the hand to melt into the flour. 2. If you use the red bean paste which is sold in the market, because the filling of moon cake needs to have a certain hardness. So if it is too soft, you need to fry it in a frying pan and dry it. It will be better to operate. 3. In the process, the pastry is rolled into a tongue like shape. The longer the pastry is rolled, the more layers there are. But don't be greedy. The pastry rolled too long and wrapped in it will show its filling. 4. The yolk liquid is used here. Only take the yolk of the egg and brush it on the yolk crisp. Brush twice the color will be more beautiful. Brush once the color is too light to cook well.
