Chinese Food
Moon cake with egg yolk and lotus seed
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The Cantonese mooncakes sold outside are mostly sweet and greasy, which makes me reluctant to eat mooncakes every Mid Autumn Festival... But actually I think about the taste of yolk mooncakes, so I made some appetites this year. I made them by referring to your prescription.
Cooking ingredients
Cooking Steps
Step1:Invert syrup - 400g water 180g fresh lemon juice 50g. In a stainless steel pot, pour in sugar and add water. Stir with chopsticks a little. Then heat over medium heat. Do not stir again.
Step2:When the sugar water is boiled, pour in the fresh lemon juice. After boiling again, turn the small fire and cook slowly until the color of the sugar water becomes darker and the temperature cannot be higher than 110 ℃. In the process of boiling, when the syrup adheres to the wall of the pot, it will produce crystallization. It needs to dip a little water with a brush. Brush a circle on the wall of the pot to make the sugar on the wall flow down the water. After cooling, syrup will thicken and thicken a little or the same degree as honey. The boiled syrup should be kept for at least one day before use. The longer it is placed, the better the effect will be.
Step3:Soak the lotus seeds in advance, then break them open, remove the core, wash them, and put them in a water and electricity pressure cooker a little higher than the lotus seeds, and boil them for ten minutes. When the boiled lotus seeds are mashed with a blender, add some water or they will not mov
Step4:When the pot is hot, put a tablespoon of oil and two tablespoons of sugar in it, stir fry for a while, and then pour in the lotus seed paste after the sugar changes color. Stir fry the lotus seeds until they are well mixed with oil and sugar. Then add the remaining sugar. Stir for a while and turn to low heat. Add corn oil (or other oil) in several times. Add the next oil after the lotus seeds mud absorbs the oil completely.
Step5:Stir fry until the lotus seed paste is a little more difficult than dry stir fry, and then stir fry it several times. Let it cool. The stuffing must be stir fried or it will crack when baking or be too sticky after returning oil. But do not stir fry until it tastes like residue. (for the sweetness of stuffing, you can adjust the proportion according to your own preference. It is suitable for people who like sweetness to add sugar to control the sweetness
Step6:Salted eggs can be soaked in oil for an hour or two or sprayed with alcohol on the surface to remove fishiness
Step7:Bake in the oven 180 degrees for eight to ten minute
Step8:Pour the conversion syrup, corn oil and water (1-3 water of edible alkali) into the bowl and mix well. After full emulsification, sift in the flour and mix well to make the dough without over mixing. Wrap in plastic wrap and refrigerate for at least an hour or relax for an hour or two at room temperature. (about the problem of sticky skin, the difference of water absorption of flour with different consistency and the high temperature at present may cause the problem of sticky dough. The solution can be refrigerate
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Cooking tips:1. If it is put in the refrigerator to relax, take it out to return to the temperature when using. If it is not returned to the temperature and directly wrapped, it is prone to collapse, waist expansion and cracking. 2. Do not knead the dough after it is loose, so as not to get out of gluten. It is easy to shrink and deform after it gets out of gluten. 3. Don't touch too much flour with your hands when packing. It's easy to separate the baked skin and stuffing. 4. Don't spray too much water away from the moon cake when spraying water, which will cause the pattern to become lighter. 5. If the filling is wet, you can use a toothpick to make several holes in the moon cake. This can make the water in the filling come out with the holes. If you don't make holes, it's easy to collapse, swell your waist and deform. 6. The yolk water is mixed with the yolk and a little water. When applying the yolk water to the moon cake, the brush should dip a little yolk water and brush as thin as possible. Otherwise, the pattern of the moon cake will be affected. 7. The reason for the split of the moon cake surface is mostly due to excessive moisture. If the filling is too wet, it will produce steam when baking
