Chinese Food
Cantonese yolk moon cake
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Once a year, the traditional Mid Autumn Festival is coming. Let's make moon cakes together. Dior powder moon cake mold for cooking. It comes with beautiful bows. There are 32 pieces of flowers. It can satisfy all your picky choices. Cantonese yolk moon cake is a classic in the moon cake world. Even if I don't like moon cakes, I can have one. The pattern of the moon cake mold is clear. It is easy to demould. The product appearance of the moon cake is also very good. The material is the quantity of 12 50g mooncakes.
Cooking ingredients
Cooking Steps
Step1:Stir the invert syrup by hand for a few times. It will become a little thinner.
Step2:Add corn oil. Keep beating.
Step3:The state of being able to drip slowly.
Step4:Sift in the moon cake mix.
Step5:Turn it with a scraper and mix it evenly. Make it into a shiny dough. Cover with plastic wrap and wake up for about half an hour.
Step6:Soak the yolk in oil for more than 1 day in advance. Put it in the baking tray. Bake in the oven at 100 ℃ for 5 minutes.
Step7:Prepare the moon cake stuffing. I used two kinds of red wine cranberry and golden lotus paste stuffing this time. I made all the yolks into two. About 7 grams. The stuffing and yolk are weighed together. Each weighs 40 grams.
Step8:The stuffing should be flat, wrapped with yolk and arranged into a ball.
Step9:The crust is also divided into 10 grams each.
Step10:The crust is pressed flat. It is wrapped into the inner pit. It is pushed up a little bit. Finally, the filling is completely wrapped.
Step11:All wrapped up.
Step12:Roll the wrapped mooncake ball in the flour. Then shake off the excess starch. Roll the mooncake flakes in the flour and shake off the powder.
Step13:Make it a little cylindrical. Put it in the moon cake mold.
Step14:Press the mold in a flat place. Finally, push out the moon cake.
Step15:The pattern is very clear. It's easy to drag the mold.
Step16:All the moon cakes. I like every flower shape.
Step17:Preheat the oven 180 degrees. Bake for 5 minutes.
Step18:Prepare the yolk water. Remove the outer film from one yolk. 1-1 add water and mix well.
Step19:Brush a thin layer of egg yolk water. It should be very thin. Just brush on the pattern.
Step20:Bake in the oven at 175 ℃ for 10 minutes. Pay attention to observation. Don't color too much, because the color will deepen a little after returning the oil.
Step21:Do not move the baked mooncakes immediately. Wait until they are cool in the baking tray and put them into the fresh-keeping box to return the oil.
Step22:Take a look. I'm quite satisfied with myself.
Cooking tips:1. 50g moon cake. Half an egg yolk is OK. 2. This mooncake is in the ratio of 2-8. When wrapping, use the right index finger and thumb to gently squeeze the cake skin, and slowly push it up. There should be some friction. Therefore, do not wear disposable gloves on the right hand. If you feel your fingers are too sticky, wet them with water a little bit and continue to operate. 3. When brushing the yolk water, brush off the extra yolk water at the edge of the bowl. Lightly brush a thin layer on the pattern. 4. The temperature of each oven is slightly different. Observe at the end. Don't over color. 5. It's OK to stir fry the stuffing by yourself. But pay attention to the amount of oil and sugar. The proportion is not right. Mooncakes are easy to get out of shape. Moon cake stuffing is high in oil. There are skills in making delicious dishes.
