Difficulty: Side dish (intermediate) Time: 10-30 minutes Main ingredients
(20 finished products) (size of mooncake mold 50g) Inverted syrup 1 10G low-gluten flour 130G high-gluten flour 15G water 2.5G lotus seed paste 600G grape seed oil 38G auxiliary materials.
Preparation steps of salted egg yolk 12 egg 1 Cantonese lotus seed yolk moon cake
1. Add scooped water and grape seed oil to the converted syrup and mix well.
2. Sieve in high-gluten flour and low-gluten flour.
3. Stir until the dough is smooth, cover it with plastic wrap and put it in the refrigerator 1 hour.
4. Soak the salted egg yolk in corn oil one day in advance, and the oil can't pass the egg yolk, and put it in the refrigerator for one night; This step can remove the smell of salted egg yolk, or spray a little white wine before baking salted egg yolk. Take out the salted egg yolk soaked in oil and put it on a heat-resistant tray or baking tray with a piece of tin foil. Preheat the oven at 150 degrees for 8 minutes. Take out the baked salted egg yolk and let it cool down. Remember not to crack or grease the salted egg yolk, so the temperature of your oven must be controlled. It is suggested to put a thermometer in the oven so that the temperature in the oven can be more accurate. First, the egg yolk is called 13- 15g, so the egg yolk and lotus seed paste are called 35g together. Knead the lotus paste stuffing into a ball, flatten it slightly, and add the baked salted egg yolk.
5. Push the lotus seed paste up slowly with a tiger's mouth, wrap the egg yolk in the lotus seed paste filling, and then knead it to ensure that the egg yolk is not exposed on the surface of the lotus seed paste filling.
6. I made 12 lotus seed yolk moon cakes, and the remaining 8 were lotus seed yolk moon cakes. Therefore, the net lotus paste stuffing is weighed at 35g each, and the dough is wrapped with plastic wrap for later use.
7. The mooncake mold I used is 50g. Weigh the frozen mooncake skins, each 15g, and knead them into a circle for later use.
8.50g moon cake mold =15g moon cake skin, 35g lotus paste stuffing or 35g lotus paste stuffing with salted egg yolk, 63g moon cake mold =15g moon cake skin, 48g lotus paste stuffing or 48g lotus paste stuffing with salted egg yolk.
9. Put the mooncake skin on the palm of your hand and flatten it.
10. Add lotus seed paste and egg yolk stuffing.
1 1. Use the tiger's mouth to slowly push up the lotus paste filling.
12. Gently round.
13. Put the kneaded moon cake into a bowl filled with low-gluten flour, roll a little low-gluten flour on the surface, and then knead the moon cake in the palm of your hand to remove the excess low-gluten flour.
14. Put a little low-gluten powder in the moon cake mold, and then shake the mold to make the low-gluten powder stick in the mold; After that, pour out the extra low-gluten flour. Too much low-gluten flour can't be left in the moon cake mold, because too much flour will stain the surface of the pressed moon cake, and then twist the moon cake into an oval shape and put it into the mold. In this step, be careful not to let the dough touch the edge of the mold, because it will scratch the skin, so that the lotus paste filling will leak out.
15. Press the dough with your left hand, and put the moon cake mold into the baking tray to press out the pattern. Don't use too much force when pressing the pattern. After pressing the pattern, gently lift the mold and release your hand, and the moon cake will be ready.
16. After all the moon cakes are made, preheat the oven to 200 degrees and spray a little water on the surface of the moon cakes to prevent the moon cakes from cracking during baking.
17. After the oven is preheated, bake in the middle layer for 5 minutes, then prepare an egg yolk and add a spoonful of egg whites to break up.
18. Bake the moon cakes for 5 minutes and take them out of the oven. At this time, the oven is set to 180 degrees.
19. Brush the egg liquid after the moon cake is slightly cold. Using a fine brush is not recommended. Scrape off the extra egg liquid at the bowl edge after the brush is dipped in the egg liquid, otherwise too much egg liquid will make the pattern of moon cakes unclear; Brush gently on the protruding part of the moon cake pattern, and then brush one side of the moon cake.
20. Put it in the oven again 180 degrees for 5 minutes, and bake it four times, 5 minutes each time; Bake at 200 degrees for 5 minutes for the first time, then take it out and brush the egg liquid. Bake at 180℃ for 5 minutes for the second, third and fourth times. So bake the moon cakes at 180℃ for 5 minutes at a time, take them out and brush the egg liquid when they are slightly cold, and then put them in the oven 180℃ for another 5 minutes. Baked moon cakes are immediately baked, then placed on the grill to wait for cooling, and then placed in a fresh-keeping box or packaging bag to put the moon cakes into a tray; Put the deoxidizer at the bottom of the tray, then seal it with a sealing machine, and you can eat it after two days of oil return.
2 1. finished product.
skill
-The mooncake skin can be used in the refrigerator within two days after it is made.
-It is recommended to finish the finished moon cakes within one week, or keep them in the refrigerator 14 days.
-Grape seed oil can be replaced by odorless oil such as peanut oil and salad oil.
-It is recommended to take the eggs out of the refrigerator in advance and wait until room temperature.