Chinese Food
The method of super detailed cantonese moon cake with the skill of selecting yolk
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I've been making mooncakes for several years. Every year, I make a lot of mooncakes to give to my friends and relatives. Then I'm tired of making mooncakes. After eating so many mooncakes, I still think lotus egg yolk and bean yolk are the best. The oil return of mooncakes is delicious. (the oil return is that the oil in the stuffing seeps out of the hard skin on the surface, and the oil skin is also soft. Of course, it's better to eat. There is also a fast oil return mooncake that is not easy to break. But it's recommended to eat it in 57 days.) Let's talk about stuffing first. Of course, you'd better choose to stir fry stuffing yourself, healthier and lower sugar, or you can choose to buy ready-made ones. Because I do a lot of stuffing at one time, I really don't have time to stir fry stuffing. The stuffing is very sweet, one of the reasons is also for antisepsis. If you buy low sugar, there will be antiseptic. I buy normal sweetness. Because the yolk is salty, it will reduce the sweetness of the whole moon cake. And I make 50g moon cake. The proportion of stuffing and yolk is just right. It won't be very sweet. I buy stuffing
Cooking ingredients
Cooking Steps
Step1:Add the water and peanut oil to the conversion syrup and stir well. It's just to mix well anyway. Of course, it's better if you use the blender. I'm too lazy to wash and stir hard.
Step2:Stir evenly for standb
Step3:High gluten powder and low gluten powder are mixed and screened in advance after weighin
Step4:Add one third of the flour into the liquid first. Mix well and then add the remaining flour. Mix well. Do not need to rub excessively to avoid gluten
Step5:The plastic wrap should be refrigerated for at least 2 hours. It should be used up within 3 days. The deeper the color is, the darker the moon cake skin will be
Step6:One salted egg yolk. Add the stuffing to add up to 35g. The stuffing is to adjust the pie skin proportion according to your needs. The best recommendations are 2-8 and 3-7. I'm 3-7. The skin is already thin and delicious after oil return. 2-8, I think it's very difficult for novices to operate. You can try 4-6 if you're not confident (I haven't tried to feel that the skin may be too thick and the filling may be too little or not delicious). So I write a proper amount of filling. Because the yolk has size, the proportion of filling is different for each person Sampl
Step7:Rub the filling into a round shape and flatten it. Put on the salted egg yolk. Wrap the salted egg yolk with the filling. Remember to use the tiger's mouth to push it slowly. The package is even. Finally, knead.
Step8:Ahead of time, I'd like to say 15g for each face
Step9:The dough is all syrup, so it's very sticky. There's a trick. You can wear a glove bag and it won't stick. You can make some mooncake powder to prevent it from sticking. The pie skin should be pushed up a little bit along the filling until it's all wrapped up. If the pie skin is not uniform, you can tear it down and fix it. It's not important in the process. The result is good, you can throw the mooncake blank into the flour and roll the mold Put on the flour. Keep it from sticking. Then put it into the mould and press it into shape (it's better to knead it into an oval shape and put it into the mould. Otherwise, if it's too flat, it will knock the mooncake skin beside the mould, it will hurt
Step10:Preheat the oven 180 degrees. Middle layer. Heat up and down. Bake for 57 minutes. Take it out and let it cool for 5 minutes each time. Brush with yolk liquid + water (or whole egg liquid + water). Remember not to brush too much yolk liquid on the surface. Only brush the part protruding on the top of the pattern. It's better to use a wool brush to better control the amount. Bake for 8 minutes. Then take out and brush with egg liquid around and on the surface. Bake for another 8 minutes. Let cool. Repeat many times unti
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Cooking tips:Tips-1. The temperature difference in the oven shall be adjusted according to the temperature in the oven. 2. Remember to place the moon cake at normal temperature for 23 days and eat it again. Important things to say three times. The moon cake skin after the oil return is soft and delicious, not just out of the oven. But I don't know how long I can put it. It's best to eat it as soon as possible after the oil return. The moon cake has a high heat, so remember to share it with the people around me. 3. When baking, please do not bake it too long. The moon cake is easy to deform. Especially the first two times, the cake skin is softer before it's cooked It is more difficult to support the expansion of filling. There are skills in making delicious dishes.
