Chinese Food
Preheat mid autumn moon cake with bean paste yolk (experience)
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When I was a child, I liked eating cantonese moon cakes. I felt that the entrance was soft and sweet. Unlike Su Yue, dried mooncakes would drop dregs. In recent years, there are many kinds of moon cake fillings, but they are the most favorite. Salted egg yolk can neutralize the sweetness of lotus or bean paste. But most moon cake gift boxes have only one egg yolk in seven or eight mooncakes. My parents will insist that I eat them. Why don't you make moon cakes with yolk.
Cooking ingredients
Cooking Steps
Step1:Water, invert syrup and peanut oil into a bowl.
Step2:Mix well with the egg.
Step3:Sift in the flour.
Step4:Take disposable gloves and knead them into a ball. Refrigerate for at least one hour.
Step5:Steamed salted egg yolk.
Step6:The weight of each salted egg yolk will be different. Each is weighed separately with the bean paste filling. I use 75g mold. Egg yolk and bean paste add up to 53g.
Step7:With disposable gloves. Dousha wrapped in egg yolk.
Step8:Roughly round.
Step9:The flabby crust is divided into 22G portions.
Step10:Cover the filling and push it up.
Step11:It's basically round.
Step12:Sprinkle corn starch on the mold. Gently knock it clean. It's anti staining.
Step13:Press into the mold. Spray a little water before entering the oven to prevent cracking. Bake at 180 degrees for 8 minutes.
Step14:Take an egg yolk. Add a teaspoon of water and mix well. Dip it in a wool brush. Brush each mooncake gently. Bake in the oven for another 10 minutes.
Step15:It's just baked. It's not beautiful. It's OK. It will start to return oil after sealing.
Step16:This is what the moon cake looks like after returning oil. It's very delicious.
Cooking tips:Notice - 1. Guangyue is characterized by thin skin and big filling. Teachers and Fu usually deal with the proportion of skin and filling in the proportion of 2-8. I usually use the ratio of 3-7. If you are new, you can try 4-6 first. After you become proficient, gradually reduce the proportion of skin. 2. Peanut oil with ingredients. It's very fragrant to make moon cake. It's not recommended to change it. I bought Jianshui and invert syrup. I can't make the invert syrup so thick by myself. I need to add about 5g flour. 3. The novice is slow. Spray water before entering the oven can effectively prevent cracking. 4. Brush the yolk a little with a wool brush instead of a silica gel brush. Otherwise, it will be very easy to brush it out. Just brush less. It's better to brush less than more. Otherwise, the pattern is not clear. 5. This recipe does not crack, does not collapse, and returns oil quickly. The pattern is also solid enough. It is very easy to operate with disposable gloves in the whole process. It is very suitable for novices. PS square is used to make 8 75g moon cakes. There are skills in making delicious dishes.
