Chinese Food
Lotus egg yolk moon cake. The skin is so thin. There are so many fillings
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In those years when I was away from home, mooncakes were the festival food I couldn't give up. The meaning of reunion is far more than its delicacy. I always like eating Cantonese mooncakes, especially lotus egg yolk. Maybe it was all the old Cantonese food complex before. I only like its crispy egg yolk now, but I like it inside and outside because it all contains me Love and temperature
Cooking ingredients
Cooking Steps
Step1:Pour syrup into the container. Pump by hand and stir until full of small ga
Step2:Then add vegetable oil. Mix it with hand pump. It's full of small gas
Step3:Sift in Cantonese ready mixed moon cake powde
Step4:With scraper and smooth doug
Step5:Cover with plastic wrap and let stand for 30 minute
Step6:Peel off the salted egg yolk. Wash it and remove the film. Put it on the baking tray covered with tin paper. Spray alcohol. Put it into the preheated oven and bake for 5 minutes at 170 degrees
Step7:An egg yolk is divided into two parts. It is weighed together with the inside filling. The total weight is 40 grams. Then the filling is rounded for use
Step8:Flatten one filling. Put half of the salted egg yolk in the middle. Close and knead for standb
Step9:After the crust is left standing, divide it into 10g portions and knead it for use
Step10:After the crust is left standing, divide it into 10g portions and knead it for use
Step11:The left hand grasps the bottom of the moon cake. The tiger mouth of the right hand gently pushes the surface upward from the bottom. Squeezing and turnin
Step12:Then slowly close your mouth. Gently rub the circl
Step13:Moon cake embryo rolls in corn starc
Step14:Brush the moon cake mold with a thin layer of powder. Place the moon cake embryo in the mol
Step15:Directly on the baking tray lined with oil paper. Press the moon cake flat. Press out the moon cake
Step16:Put into the middle layer of the preheated oven. Heat up and down 180 degrees. Bake for 5 minute
Step17:Prepare the yolk liquid at this time. Take an egg yolk. Remove the membrane. Add a little water. Stir gently and evenl
Step18:After 5 minutes, take out the moon cake. Brush a thin layer of yolk liqui
Step19:Return to oven and bake for 1012 minutes until the surface is well colore
Step20:After leaving the oven, wait for cooling, then place it in a sealed fresh-keeping box and wait for oil retur
Step21:Write production step
Step22:Write production step
Step23:Write production step
Cooking tips:1. The proportion I make is 2-8. That is, 50 grams of a moon cake, 10 grams of skin, 40 grams of stuffing + yolk. But it is difficult to operate. 3-7 will be easier. 2. The stuffing is purchased. The brand is tulip. Of course, you can also use homemade stuffing. But you need to master the content of oil, water and sugar. Novices suggest using the existing stuffing. 3. The ready mixed powder of moon cake is good and easy to bake. You don't need to add water by yourself. Improve the success rate The oil will be returned the next day; the Jianshui mainly affects the color and oil return speed of the moon cake. Add Jianshui by yourself. Pay more attention to the concentration and dosage of Jianshui. 4. The salty yolk used in this formula is fresh and peeled. No need to soak oil. 5. The yolk film must be taken out when making the yolk liquid. When brushing the moon cake, it must be brushed with a very thin layer. 6. The moon cake can not be moved when it is just out of the oven. It will easily deform. Etc After cooling thoroughly, the crust can only be moved after it becomes hard. 7. 50g moon cake is suitable for the salted egg yolk below 10g. 8. This square cake
