Chinese Food
Cantonese lotus egg yolk moon cake
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Mooncakes with egg yolk, which is a beautiful pattern for learning kitchen cakes. this Kwai moon moon cake with wide style lotus seed paste is added to the Mid Autumn Festival. The shelf life of the moon cake is that when the moon cake powder is still in a week, the best room temperature ratio of the moon cake crust and filling is 2-8. An old hand can make the moon cake from January to September just by coloring the crust. Because the filling and yolk are already ripe yolk liquid-1 / 2 yolk. A little egg white. 7g water is mixed and sifted
Cooking ingredients
Cooking Steps
Step1:Soak the egg yolk in corn oil for one night. Pour the corn oil clean. Pour in rum (white wine) and soak for more than 2 hour
Step2:Peanut oil and conversion syrup in bow
Step3:Mix until syrup turns white and let stand for 2 minute
Step4:Sift in half the easy baked cantonese moon cake powde
Step5:Mix until there is no dry powder on the back cover and leave for 30 minute
Step6:Sift in the remaining mooncake powder again. Mix well and cover with plastic wrap. Let stand for 30 minutes at room temperature
Step7:Oven 180 degrees. Put the yolk in the square plate. Bake for 5 minute
Step8:The stuffing of tulip to Lotus moon cake is divided into 30 grams. Roun
Step9:When the yolk is cool, wrap it in lotus paste and rub it into a round shap
Step10:Divide the wake-up face into 10g portions on averag
Step11:The crust is pressed into a round piece with a thin edge in the middle. It covers the moon cake filling. The tiger mouth is pushed up slowly. The mouth is tightened
Step12:Roll a little corn starch on the surface. Put in the moon cake fil
Step13:Put it on the baking tray. Press down slightl
Step14:Preheat the oven for 200 degrees, heat it for 200 degrees, heat it for 170 degrees and bake it in the middle for 5 minute
Step15:Take out and sieve the yolk evenly. Bake in the oven again for about 10 minutes
Step16:Keep it cool and sealed. Eat it in a week.
Step17:Finished produc
Step18:Detai
Cooking tips:The ratio of skin and filling is 2-850g-skin 10g, filling 40g63g-skin 13g, filling 50g75g-skin 15g, filling 60g100g-skin 20g and filling 80g, which are all good for cooking.
