Chinese Food
Cantonese lotus egg yolk moon cake
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HappyMoonCakeFestival。。。 This year, I warmed up the Mid Autumn Festival ahead of time. I went back to my hometown for two weeks in two days. So I made some moon cakes ahead of time. Nearly 38 mooncakes have been made last week and all of them have been eaten up. The mode of making mooncakes will continue tomorrow. Because the moon cake I made is a 50g mold, the size of the moon cake I made is mini shape, small and lovely. I used this formula to return oil very quickly. The moon cake was baked in the afternoon and began to return oil the next day; by the third day, the outer skin of the moon cake was soft and bright. I had a good taste. The quantity of the conversion syrup used for making mooncakes cannot be changed at will, because the conversion syrup can make the Cantonese mooncakes evenly colored, fast oil return and extend the shelf life of mooncakes. Some friends don't like eating too sweet cantonese moon cakes. You can choose low sugar filling. This can integrate the sweetness of the moon cake skin. As for the selection of edible oil, a little attention should also be paid to it
Cooking ingredients
Cooking Steps
Step1:Add water and grape seed oil into the syrup and mix well.
Step2:Sieve in high and low gluten powder.
Step3:Mix evenly until the dough is smooth, cover with plastic wrap and refrigerate for 1 hour.
Step4:Soak the salted egg yolk in corn oil one day in advance. The oil can be soaked in the refrigerator for one night. This step can remove the fishy smell of salted egg yolk. Or spray a little white wine before baking the salted egg yolk. Take out the salted egg yolk and put it into a heat-resistant plate or baking plate and spread a piece of tin paper. Preheat the oven at 150 ℃ and bake in the middle layer for 8 minutes. Take out the roasted salted egg yolk and wait for it to cool. Don't let the salted egg yolk crack or oil out. So the temperature of your own oven must be well controlled. It is recommended to put a thermometer in the oven so that the heat in the oven can be more accurate. First, weigh the yolk. Generally, the yolk is 1315g. So the yolk with lotus paste stuffing is 35g. Knead the lotus stuffing, press it slightly, and then put in the roasted salted egg yolk.
Step5:Use hukou to slowly push the lotus paste upward. Wrap the egg yolk in the lotus paste filling. Then knead it to make sure that the egg yolk is not exposed on the surface of the lotus paste filling.
Step6:I made 12 lotus egg yolk mooncakes. The rest 8 were lotus egg yolk mooncakes. Therefore, the filling weight of jinglianrong is 35g. Knead the round and cover with fresh-keeping film for standby.
Step7:The moon cake mold I use is 50g. Weigh the frozen moon cake skin to 15g each. Knead it for use.
Step8:If the moon cake mold is 50g = 15g of the moon cake skin, 35g of the lotus paste stuffing or the lotus paste stuffing + salted egg yolk add up to 35g. If the moon cake mold is 63g = 15g of the moon cake skin, 48g of the lotus paste stuffing or the lotus paste stuffing + salted egg yolk add up to 48g.
Step9:Put the moon cake skin on your palm and press it flat.
Step10:Add the lotus egg yolk filling.
Step11:Use hukou to slowly push up and wrap the lotus paste stuffing.
Step12:Gently round.
Step13:Put the kneaded moon cake into the bowl with low gluten powder. Roll a little low gluten powder on the surface. Then put the moon cake in the palm and rub away the extra low gluten powder.
Step14:The moon cake mould also puts a little low gluten powder. Then shake the mould to make the low gluten powder stick in the mould; after that, the surplus low gluten powder is poured out. Too much low gluten powder can't be left in the moon cake mould because it will make the moon come ou
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Cooking tips:It can be used in two days after the moon cake skin is finished and put into the refrigerator for cold storage. It is recommended to eat the moon cake within one week. It can also be refrigerated and sealed in the refrigerator for 14 days. Grape seed oil can be replaced by peanut oil, salad oil and other odorless oil. It is recommended to take the eggs out of the refrigerator in advance and wait for room temperature before using the egg liquid brush on the moon cake surface. There are skills in making delicious dishes.
