Chinese Food
White lotus egg yolk moon cake
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Cantonese moon cake is one of the famous characteristics of the Han nationality in Guangdong Province. In southern China, especially in Guangdong, Guangxi, Jiangxi and other places, folk Mid Autumn Festival food is a form of mid autumn moon cake. Cantonese moon cake is famous all over the world. The most basic thing is that its materials and production skills are extremely exquisite. Its characteristics are thin and soft skin, beautiful shape, delicate pattern, clear pattern, not easy to break, and package It is not only a good gift for people on the Mid Autumn Festival, but also an indispensable one for people to eat cakes and enjoy the moon on the night of the Mid Autumn Festival.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials.
Step2:Mix the syrup and water.
Step3:Add peanut oil. Make sure to stir until well mixed.
Step4:Sift the moon cake powder in advance to avoid caking. Sift one third of the flour into the liquid first. Mix well and then add the remaining flour. Mix well. Do not need to over knead to avoid gluten.
Step5:This is the shape of the moon cake dough. Put it in a fresh bag and refrigerate it for at least 2 hours.
Step6:Put the salted egg yolk on the baking tray. Bake in the oven at 180 ° for 5 minutes. (or put it on the steaming tray and steam it up.) spare. After baking, take it out of the oven and spray it with rum or rice wine.
Step7:When the moon cake dough is ready, we'll prepare the moon cake.
Step8:50 grams of white lotus paste wrapped in 15 grams of salted egg yolk. Close up. Knead.
Step9:Rub the 35g crust for a few times, round it, and then flatten it. Put the white lotus egg yolk filling on the crust. Slowly push it up with your right forefinger belly. Push it as evenly as possible.
Step10:Roll the wrapped mooncake dough into the cooked glutinous rice flour and rub it with two hands to make the flour evenly distributed; or sprinkle a little flour into the 100g mooncake mold. Shake the mold to make the flour evenly distributed. Tap the mold lightly on the desktop to pour out the surplus flour. Choose one of the two methods in this step. (the effect is that the moon cake will not stick to the mold after pressing. It is easy to demould.
Step11:Put the thick side of the moon cake into the mold. Be careful not to let the dough touch the mold. It will damage the dough. So I will rub the dough into a slightly oval shape and put it in this step.
Step12:Hold the dough in one hand. Put it where you want to put the moon cake. Press the mold gently. It's ok if you feel it can't be pressed down. If you press too hard, the moon cake will press out of the skirt. Then gently lift the mold. Let go. A moon cake will be ready. Spray a little water before entering the oven to prevent the moon cake from cracking.
Step13:Preheat the oven to 200 degrees. Middle layer. Bake for 5 minutes. Let the mooncake bake.
Step14:When the moon cake is a little cold, dip the brush in the egg liquid and scrape off the extra egg liquid at the edge of the bowl. Brush gently at the protruding part of the moon cake pattern. Here you should remind me not to use silica gel brush. It's too big. Use that kind of wool brush.
Cooking tips:The egg liquid must only be brushed where the pattern is raised. The egg liquid should not be too thick each time. Otherwise, the egg liquid will block the pattern and the baked moon cake will have no pattern. 2. Do not move the baked mooncakes to the baking net immediately. Otherwise, the bottom is easy to deform. It is better to wait until they cool down and then move them. 3. The mooncakes are sealed and stored after airing. The oil can be returned at room temperature. The purpose of the oil return is to make the mooncake skin soft. 4. The newly baked mooncake skin is very hard. The oil return is soft and delicious after 12 days. It must be aired and sealed again. Otherwise, the mooncakes with moisture in the bag are easy to deteriorate. There are skills in making delicious dishes.
