Chinese Food
Egg yolk moon cake (butter version)
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It's near the Mid Autumn Festival. Everyone is busy making moon cakes. I make moon cakes with yolks. Children love this. The authentic yolk crisp is made of lard. It has a good crisp effect. I don't like to eat lard instead of butter. It tastes great and dada. This kind of pastry is the most delicious when it's just out of the oven. One bite of it is sweet bean paste, and then it's salty yolk. It's sweet but not greasy. The outer skin is crisp and the inner filling is soft and delicious. Do it by yourself healthy without adding. Eat at ease. Like friends to do it together.
Cooking ingredients
Cooking Steps
Step1:Prepare the pastry materia
Step2:First melt the butter in water (or put it on the microwave for 30 seconds) and cool it. Pour other materials in the oil skin into the butter. Turn it over with a scraper and mix it into a ball. Then take it out and put it on a non stick mat and knead it. Knead into a smooth dough. Knead until the film is better. (to make Matcha or purple sweet potato flavor, you have to rub out the film.) wrap the rubbed oil skin with plastic wrap and put it in the warm place for half an hour or so to wake up.
Step3:Melt the butter. Mix the pastry materials into a ball (just mix well. Don't rub hard all the time. You can wear disposable gloves. It's sanitary and you don't need to have your hands full). Cover the plastic film and the oil skin to wake up.
Step4:Mix the yolk with a little cooking wine. Bake in the oven at 180 ℃ for 5 minutes. Let cool.
Step5:Each bean paste weighs about 25g. The weight of egg yolk varies from 15 to 18G.
Step6:Divide al
Step7:Wrap the yolk with bean paste. Cover the yolk with plastic wrap and set aside.
Step8:Take out the wake-up pastry first. Divide it into 16 parts on average. Knead it. Take out the oil skin and divide it into 16 parts on average. Knead it round (it's better to operate in the order of pastry first and then oil skin, because the oil skin is easy to be dried in dry weather
Step9:One oil skin and one pastry. Slowly push up the oil skin (if it's too hot in summer, put it in cold storage if it's too soft. In winter, it's the opposite). Wrap all the oil skin and put the plastic film on the back cover to prevent dryness.
Step10:Roll out the rolling pin from the middle to both ends. Roll it into a tongue shape as shown in the figure (not too long
Step11:Roll them all and cover with plastic wrap for 20 minutes. This step can't be lazy. Be sure to operate it. If you don't wake up, the effect is not good. If it's winter, put it in the oven and microwave oven. Put a bowl of warm water in it to wake up.
Step12:Take out the wake-up roll and roll it out again. Roll it up. Don't be too narrow or too long. Try to flatten the roll first and then roll it out. If it's too long, it will crumble.
Step13:Roll them all up and put on the plastic wrap for another 20 minutes. (if it's wet in summer, you can put the oven to wake up. It's ok if you don't cover the plastic wrap
Step14:The flabby pastry is closed up. Press the thumb down from the middle. Then fold and flatten the four corners to the middle. Roll it out with a rolling pin. The middle is a little thicker. The two sides are a little thinner.
Step15:It's wrapped in bean paste and slowly collecte
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Cooking tips:1. The amount of water in the oil skin can be adjusted according to different seasons. In dry season, it can be a little more. In wet season, it can be a little less. 2. I bought the yolk in bags. If the duck egg and yolk surface need to be cleaned, remove the upper layer of film and use it again. 3. There are skills to put the egg yolk in the sealed jar and refrigerate it to keep it delicious.
