Cantonese egg yolk and lotus seed paste mooncake (50g×20pcs):

Ingredients?

Crust: ?

Middle flour? 165g?

Conversion syrup? 116g?

Peanut oil? 50g?

Alkaline? 4g?

Custard powder? 4g?

Filling:?

Salted egg yolk? 7-8g×20pcs?

White lotus seed paste? 27~28g×20pcs=540-560g?

Surface brushing liquid:?

Egg yolk? 1pc?

Egg white? 1/4 (about 8g)?

Cantonese mooncake - egg yolk and lotus seed paste mooncake?

1

First make the crust. Combine the syrup, peanut oil, alkaline and custard powder (if you have it, don't add it if you don't, it's ok, I didn't add it) and stir well.

2

Add the flour, no need to sift it, just add it in, there is no need for Chinese dim sum.

3

Then use a spatula or scraper from the bottom to the top of the look of the mixture. It's pretty easy to work with and gets to a state in a little while.

4

Wrap in plastic wrap and set aside to relax for at least 2 hours. It's best not to refrigerate, as the refrigerated crust will feel a bit sticky even if you warm it back up and work with it again.

I just loosened it at room temperature, and the longer I loosened it, the less sticky it felt.

5

The next step is to divide the filling. As you want to wrap the egg yolk, according to the ratio of 3:7, the filling part is 35g, so the egg yolk + white lotus seed paste = 35g is enough, and then use lotus seed paste to wrap the egg yolk. Cover the filling with plastic wrap and set aside.

6

It takes quite a while to divide the filling, because you have to weigh it accurately, and then you have to wrap it one by one. It takes about as long as it takes to loosen the crust. To divide the crusts into 15g pieces, cover with plastic wrap and set aside.

7

Then take the crust and flatten the center with your thumb.

8

Then add a portion of the filling and slowly push the crust up a little bit with your tiger's mouth.

9

Then close the mouth, also slowly pushed up to close the mouth, similar to the feeling of wrapping dumplings.

The last closing.

11

No need to sprinkle the powder to prevent sticking, directly inside the moon cake mold press out the pattern on the line. You can brush a thin layer of oil around the flower pieces and the mold beforehand, and it doesn't really feel sticky without brushing. Hey, some of the yolks are still quite large, half of them have to be exposed 。。。。

12

One by one after the pressure, you can bake. You don't need to spray them with water because they are not coated with flour to prevent sticking. Bake at 200°C for 5 minutes first to set.

13

Then take it out, brush the surface with egg yolk liquid, the picture below is not yet brushed the way, brush the good forget to shoot. Brush yolk liquid when not greedy, in fact, I give the yolk liquid to do 150 moon cakes are poke more than enough, so you should know that each moon cake brush to the egg liquid that is very very little na! Once the brush is coated with the egg wash, force it around the edge of the bowl to force out any excess egg wash before brushing it onto the surface of the mooncake. This way the pattern will be clear!

14

Continue to bake at 180℃ for 15 minutes, see that the mooncake is ready when it feels a little bit puffed out around it while the surface has been colored.

Tips

1. About the amount of pie crust:

The amount of pie crust is given according to the ratio of crust to filling 3:7, counting the error and loss in the division, it's absolutely enough to make 20, may be a little bit more than that. It's best not to refrigerate the crust, other ratios of the crust may be able to, but this crust does not need to be sprinkled or sprayed with water or anything, the internal syrup content and the amount of oil is relatively high, it is easy to harden after refrigeration, and even after returning to the temperature, it is easy to stick to the hand.

2. About the sticky hands:

Please make sure all the ingredients are weighed accurately. Be sure to thoroughly emulsify the peanut oil, syrup, and alkaline before adding the powder and mixing well. You can't be lazy about the process. Wrap the dough in plastic wrap and let it rest for at least 2 hours. Cover with plastic wrap when you divide the dough into small portions. If it is still sticky, it may be a problem with the syrup, it is not recommended to make your own, because the water content and the degree of sugar conversion can not be accurately measured, so it is recommended to buy Taikoo or Shunnam syrup is better.

3. About the custard:

It's best not to omit the custard in the crust, I did it once without custard and the color of the crust was not as bright and nice. Of course, not adding it doesn't affect the oil return. With the custard, the color of the crust will be more yellow-orange and inviting.

4. About the salted egg yolk:

1) 7-8g of salted egg yolk in the filling is the amount of half, salted egg yolks come in different sizes, generally speaking, 50g of mooncake wrapped in half yolks, 63g wrapped in one yolk.

2) salted egg yolk with yellow mud salted egg peeled by yourself, be sure to pay attention to the yolk around the layer of film to get clean! Definitely!!! Otherwise when the yolk and lotus seed paste are wrapped up, the lotus seed paste will not be able to wrap the yolk tightly. Even if you think it's wrapped tightly before baking, it will separate after baking, which may lead to cracks and other problems. And the texture of this layer of film after baking is very bad.

3) salted egg yolks do not need to be soaked in oil beforehand, or what spray white wine baked, do not have to worry about the fishy flavor. Yellow mud salted eggs if you eat, not just boil in water and eat it? There's no need to be so particular about it! And look at the first photo can be seen, the same very oil, and still sandy texture, also do not have to worry about the problem of baked not cooked at all. A *** bake 20 minutes, fresh meat moon cake are baked ah have wood ！！！！

4) Raw salted egg yolks are solid, not liquid! Stop asking how to peel it!!! It's easy to peel, just crack one for yourself. If you feel peeled out of the salted egg yolk around the circle is very soft, then this kind of is pickled time is not long enough, baked out will not be oily and sandy feeling. The center may have a white hard kind of texture.

5. About the peanut oil in the crust:

I used Hoji-Hua peanut oil in the crust, and it's super flavorful.

6. Alkaline water:

Alkaline water is used to neutralize the pH of the crust, it is indispensable, and it is not recommended to mix your own, because you can't adjust the pH. The water is used to neutralize the pH in the pie crust, and it is not recommended to mix it yourself because it does not adjust the pH.

7. About the filling:

I don't recommend making your own filling because you can't control the amount of oil and the softness of the filling. You can't be sure if the filling will be smooth or not, and it may affect whether the crust will crack or not during baking, whether it will have big feet or not, and the final return of oil, etc. You can even make the crust after a few days. The crust may even separate from the filling after a few days. Therefore, it is better to use commercially available fillings, not to mention the fact that the fillings used are those of an established Guangzhou company, and the quality is very much guaranteed.

8. About the preservation of mooncakes:

Do not put the mooncakes in the refrigerator, it will make the crust harden, which will seriously affect the taste.

The oil is not only to make the crust look shiny and appetizing, but also to soften the crust so that the taste can reach the best state.

The mooncakes can be stored at room temperature in a cool, dry place in a sealed container for about 2-3 weeks, depending on the hygiene of the storage environment.

Or you can buy a little deoxidizer, and moon cakes together in a sealed jar, so that the shelf life is extended, about 1.5 months at most, insurance is 1 month.

9. About oil return:

Freshly baked mooncakes, the crust is very hard and not very shiny. After 1 day, you will find that the crust will slowly start to appear shiny, which is the return of oil (this recipe can return to oil every other day, of course, but also related to the filling you use. If you use homemade, the oil is not very sufficient, it is difficult to return to the oil so quickly), as far as my experience in making mooncakes, this recipe, mooncakes baked 3-4 days, the crust is the softest and most delicious time!