Chinese Food
Cantonese moon cake. Lotus egg yolk moon cake
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Traditional festivals, of course, require traditional snacks... Detailed cantonese moon cake making tutorial. Preparation work - egg yolk treatment (two methods) 1. Directly use the auxiliary materials needed for oil bubble - odorless vegetable oil. I usually use corn oil. Methods: after the yolk is unsealed, put it into a container, pour in the oil, cover the salted yolk, refrigerate in the refrigerator and soak for 12 days. 2. Bake first and then soak - necessary auxiliary materials - proper amount of high liquor, and proper amount of vegetable oil without peculiar smell. Methods - A. preheat oven at 140 ℃. b. Take a wine glass. Pour in the high white wine. Roll the yolk one by one into the white wine. Make the yolk surface covered with white wine. c. Put the yolk on the baking tray. Bake in the oven for 7 minutes (the time is adjusted according to the situation of the personal oven.) Just bake the yolk until it is 7 ripe. Remember - do not crack or oil. d. After the egg yolk is cooled, put it into a container. Pour in the oil. Leave the egg yolk uncovered. Cover with a plastic film. Put it in the refrigerator
Cooking ingredients
Cooking Steps
Step1:Pour syrup into the container. Add water and mix well.
Step2:Add corn oil. Mix well. (you can use a hand beater or stir evenly
Step3:Mix well with salt.
Step4:Then pour half of the sifted flour into 2. Mix with a scraper until it is even and free of particles. Pour in the remaining powder. Mix well. (make sure to mix sugar, oil and flour well
Step5:Put the wrap in the refrigerator and relax overnight.
Step6:Weigh carefully. One yolk of salted egg. Put on the filling. Adjust the proportion of filling and skin according to your needs. Best recommendation 2-8 and 3-7. I use 50g mold.3-7 ratio this year. The total weight of filling is 35g.
Step7:Rub the filling into a round shape and flatten it. Put on the salted egg yolk. Wrap the salted egg yolk with the filling. Remember to use the tiger's mouth to push it slowly. The package is even. Finally, knead.
Step8:Divide the dough material. After kneading, carefully flatten it in your hand. It's about the size of dumpling skin. Put on the stuffing. Use tiger mouth to carefully push up the dough. Finish the mouth. There should be no gap. And rub it round.
Step9:Roll the moon cake into a cylinder. Throw it into the flour and roll it. Let the surface be stained with flour. In this way, it is easy to press into the mold and not easy to touch the edge.
Step10:Put the mooncake blank in 9 into the mold. Press the pattern on the baking tray.
Step11:Spray a small amount of water on the surface.
Step12:Preheat the oven to 180200 degrees. Middle layer. Heat up and down. Bake for 7 minutes. Cool slightly after taking out. Brush with yolk liquid (or whole egg liquid). Bake for 8 minutes. Then brush around and on the surface. Bake for 8 minutes and let cool.
Step13:The baked mooncakes can be packaged after they are cool through. Place at room temperature for 23 days. The skin can be eaten after oil return.
Cooking tips:1. If the moon cake skin is wet, step 11 can be omitted. No water spray is required. It should be judged according to the specific situation. 2. Please pay attention to the treatment of salted egg yolk at the beginning of the article. 3. This recipe mainly introduces the making method and wrapping method of cantonese moon cake dough. The filling can also be Dousha, fotiaoqiang and milk yellow Other Cantonese stuffing with salted egg yolk. There are skills in making delicious dishes.
