Chinese Food
Dousha egg yolk moon cake
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Every year, there are a lot of mooncakes in the Mid Autumn Festival. I'm more choosy. I only eat yolk mooncakes. Each box is only one or two. Everyone gives them to me. I think it really hurts me. In the past two years, I've made mooncakes by myself. I like to make mooncakes as much as I like. In fact, the filling I bought is very sweet. I can control the sweetness according to my own needs. At the same time, I can buy real materials, clean and sanitary. I can also buy some beautiful packages and boxes for my relatives and friends to share the happiest.
Cooking ingredients
Cooking Steps
Step1:Pour the conversion syrup and peanut oil into the egg beating basin. I use the Cantonese ready mix powder of moon cake. So there is no need to add Jianshui.
Step2:It's very important to use a hand beater to emulsify peanut oil and syrup.
Step3:Pour in half of the moon cake mix.
Step4:Stir well. Cover with plastic wrap and let stand for 30 minutes.
Step5:Continue to pour in the remaining premixed powder, knead into a ball, cover with plastic film and leave for more than 2.5 hours.
Step6:I made 50g moon cake. My salted egg yolk is about 16g. If I put the whole egg yolk, it won't be covered. First, cut it in half. The vacuum salted egg yolk in my bag. It's better to soak the oil one day in advanc
Step7:Bake in the oven at 150 ℃ for 78 minutes.
Step8:Prepare the bean paste filling in advance. Divide it into 22G pieces and rub them into small balls.
Step9:Wrap the yolk in bean paste and rub it into a ball.
Step10:The ratio of skin and filling I use is 4-6. Divide the dough into small balls of 20 grams. The formula is just 12 50g mooncakes.
Step11:Press the skin thin, wrap the filling, and slowly push the crust up with tiger's mouth.
Step12:When you close your mouth, rub it into a ball.
Step13:Put the wrapped moon cake into a 50g moon cake mold. Press it gently. The rudiment of the moon cake will be there.
Step14:Preheat the oven 190 degrees in advance. Spray water on the moon cake before putting it into the oven to prevent the skin from cracking.
Step15:Bake in the oven for 5 minutes to shape the moon cake. Take out and brush the moon cake with a thin layer of egg yolk water. It must be very thin. Don't be greedy. Bake in the oven for 15 minutes after brushing. Color the surface. (the temperature of each oven is different. Please make sure to adjust the time and temperature according to your own oven temper.
Step16:Put the moon cake at room temperature. Seal it in a cool and dry place. It can be kept for about 23 weeks. If you put some deoxidizer in the package, it can be kept for about 1 month.
Step17:The freshly baked moon cake has a hard skin and no luster. After one day, the skin of the cake begins to show oil slowly. This is the oil return. The premixed powder I used can return oil in one day. And the taste is the best in about 35 days.
Cooking tips:There are skills in making delicious dishes.
