Cantonese moon cakes are almost the mainstream of the moon cake market. This year, besides the moon cakes with frozen skin and fresh meat, I like Cantonese moon cakes best. The method is simple, and different molds can present different "tastes".

I was lazy and didn't fry the stuffing myself. I used ready-made low-sugar lotus seed paste and low-sugar bean paste. I tasted it, and it was really much lighter than normal stuffing.

The moon cake mold is a new type of moon cake mold baked by French Hakkas. I especially like the words above: home and everything. Traditional Chinese characters are clearer and more beautiful. Every time you make two moon cakes, change a flower piece. Although a little busy, the finished product is beautiful and has a strong festive atmosphere.

-White lotus seed &; Mooncakes with bean paste and egg yolk-

200 grams of Cantonese-style moon cake powder with leather, 0/50 grams of gold conversion syrup/KLOC-,50 grams of corn oil and 2 grams of scooping water.

Filling low-sugar white lotus paste filling 20g *8 pieces, low-sugar red bean paste filling 20g *8 pieces, salted egg yolk 16 pieces.

Brush 1 egg yolk on the decorative surface and brush 5g egg yolk with cold water.

180 bake for 5 minutes, take out and brush the egg yolk, and then 160 15 minutes.

manufacture

1. Moon cake skins and fillings are ready; Cantonese moon cake powder can be replaced by medium gluten flour, lotus paste stuffing and bean paste stuffing can be made by yourself, and vacuum salted egg yolk can be replaced by fresh salted egg yolk; Vacuum salted egg yolk, whether baked or not, should be thawed 24 hours in advance and soaked in vegetable oil;

2. Mix the invert syrup, corn oil and scooped water evenly;

3. Pour in Cantonese-style moon cake powder;

4. Stir evenly with a scraper until there is no dry powder, cover with plastic wrap after dough formation, and let stand for 20 minutes before use;

5. Weigh 20g of lotus paste stuffing and 20g of bean paste stuffing, and knead them into a circle for later use;

6. Take a red bean paste ball, pat it flat, and add salted egg yolk;

7. Wrap the egg yolk in jiaozi and seal it tightly;

8. Wrap a salted egg yolk with lotus seed paste in the same way;

9. Round and seamless after wrapping;

10. All egg yolks of lotus seed paste and red bean paste are wrapped; The white one on the right is moon cake skin dough; The moon cake mold I used was 50g. Excluding the weight of stuffing 33g, the leather was about 17g each.

1 1. Take a leather ball, pat it flat, and put the bean paste and egg yolk stuffing in it;

12. Seal with jiaozi, without stuffing leakage;

13. Wrap a lotus seed paste and egg yolk stuffing in the same way;

14. Seal and gently round;

15. These are the embryonic forms of moon cakes;

16. Use your favorite moon cake mold, sprinkle some moon cake powder or medium gluten flour in the mold and shake off the excess powder; The dough ball of the moon cake green body is rubbed into an oval shape, coated with a layer of flour and put into a mold;

17. Click it gently, it is beautiful moon cake green;

18. Flowers can be replaced at any time; Sprinkle a little flour in the dough, it is easy to demould, the pattern is clear and not broken;

19. Every pressed one is put in a baking tray without oily paper;

20. After the oven is preheated, send the moon cake blank to the middle layer of the oven, heat it up and down at 180 degrees, bake it for 5 minutes, then take it out, and brush 5 grams of egg yolk liquid on the pattern on the surface of the moon cake; Don't be too thick with egg yolk. You can rub it on the edge of the bowl with a brush to remove the excess egg liquid, and then sweep it on the surface of the moon cake several times to prevent the egg yolk liquid from staying between the gaps in the pattern.

2 1. Put it in the middle layer of the oven again, and adjust the temperature to 160 degrees, 15-20 minutes;

22. Gently transfer it to a clothes rack after baking, put it in a box after drying, and return it to oil after 1-2 days to eat; It can be stored at room temperature or in the refrigerator.

Apple gossip

1. Salted egg yolk can be soaked in vegetable oil for more than 20 hours after thawing, which can remove fishy smell and moisturize and increase oily feeling; It can be directly wrapped in stuffing for later use, or it can be baked in a preheated oven at 170℃ for 3 minutes, slightly oily;

2. The ratio of leather can be 2: 8 or 3: 7. The less leather, the harder it is to wrap.

3. The egg yolk liquid on the surface brush can be used directly or diluted with a little water. Don't rub it back and forth when brushing to prevent the pattern from being knocked off or the egg liquid remaining in the pattern.