Chinese Food
Cantonese moon cake with bean paste and egg yolk
(83871 views)
One string, two strings, three strings July, August. Color all the strings. The moon is full to the Mid Autumn Festival. Only to draw the last gap in this season The first moon cake. The recipe comes from Susu. The thin skin shows the bean paste filling inside.
Cooking ingredients
Cooking Steps
Step1:In a bowl, pour in oil, water, salt and invert syru
Step2:Mix the well mixed syrup with flou
Step3:Mix flour into a smooth dough. Cover with plastic wrap and let stand for 2 hours
Step4:Divide the loose dough into 15 grams of small dough.
Step5:Put the salted duck egg yolk in the oil in advance and soak it overnight. Put it on the baking tray.
Step6:Bake the yolk directly in the oven at 160 ℃ for 7 minutes. The oven does not need to be preheated in advance.
Step7:Divide the bean paste stuffing into 20g ball
Step8:Flatten the bean paste filling in your hand. Take an egg yolk. Put it in the middle. Push the filling up a little bit with tiger's mouth. Then close the mouth until the whole filling is wrapped around the egg yolk.
Step9:The same way. Flatten the flour skin. Put the yolk and bean paste filling in the middle. Push the skin up a little bit with tiger mouth. Then close the mouth until the whole skin is wrapped around the filling.
Step10:The moon cake mold uses a fine hair brush. Brush the thin dry powder. Put the wrapped moon cake blank in and press out the moon cake.
Step11:Preheat the oven for 200 ℃. Bake for 5 minutes until it is slightly yellow. Take out and brush with a fine brush. Brush with a thin yolk liquid. Then bake for 15 minutes at 160 ℃. Color the moon cake
Step12:Put the baked mooncakes into a bag for two or three days and return the oil.
Step13:My moon cake is baked with egg yolk and bean paste stuffing. If there is no egg yolk, the amount of bean paste stuffing is the amount of egg yolk plus bean paste stuffing. That is the amount of the whole bean paste stuffing.
Cooking tips:1. Cake skin - after mixing, it must be relaxed for 2 hours to pack. Moreover, the oil content of the cake skin of this formula is also low. It is not sticky. 2. Yolk - one of my yolks is 12g. When baking the yolk, remember not to preheat the oven with 3 pieces of water. You can buy it directly, or you can eat soda ash and water 1-3, or you can use 1g of baking soda and 10g of water to match it. 4. Stuffing - the stuffing made by yourself must be fried dry. To what extent, it is mainly three kinds of stuffing: non stick, non stick hands, non stick spoon, non stick pot. Beginners can pack it according to the ratio of 3-7, three parts of skin and seven parts of stuffing, In this way, the whole cake is not easy to leak out. 5. Egg liquid - make sure to use the whole egg yolk instead of adding protein, brush the egg liquid, make sure to use a fine brush, and then dip the brush into the egg liquid, put the bowl side for several times, so that the brush does not have any extra egg liquid, and brush gently to the moon cake, feel that it is not colored, can brush several times, 6. The baked cantonese moon cake should not be eaten in a hurry, it must wait for the oil return to taste good, the general oil return time is
