Main ingredient: 2 servings
Flour 100g
Peanut oil 25g
Milk powder 5g
Salted egg yolks 10 pcs
Supplementary ingredients
Lotus seed paste 750g
Egg yolk water (1 tbsp of yolk and 1 tbsp of egg white mixed together)
Converted syrup 75g
Saline water 1g
Salted egg yolk water 1g
Saline water 1 tbsp.
Egg yolk water (1 egg yolk + 1 tablespoon of egg white)
Syrup 75g
Alkaline 1g
Step 1: How to make lotus seed paste and egg yolk moon cake
Alkaline water is a kind of alkaline solution in water, and its composition is more complicated. If you can't buy it, you can make it by mixing lye and water at a ratio of 1:3 (for example, 10 grams of lye to 30 grams of water to make 40 grams of spout). Add the sugar syrup to the water, and stir to mix well. Add peanut oil to the syrup and mix well. Pour in the flour and milk powder and knead the dough. Wrap the dough with plastic wrap and let it rest for 1 hour. Prepare raw salted egg yolks (note that cooked egg yolks are not recommended). If your salted egg yolks are fishy, soak them in vegetable oil for half an hour to remove the fishy flavor. After the dough has rested, divide it into smaller portions as needed. Divide the lotus seed paste filling into small portions accordingly. For example, if you want to make 100 grams of mooncake, divide the dough into 20 grams of crust and 80 grams of lotus seed paste with egg yolks
Step 2: How to make lotus seed paste mooncake with egg yolks
Divide the 1 portion of lotus seed paste filling into two pieces and sandwich the egg yolks in the center. Knead the egg yolk into a round shape. Take a piece of pie dough and flatten it in the palm of your hand. (Pie crust dough is sticky. Flour your palms to prevent sticking.) Place the filling in the center of the dough. With both hands, slowly push the crust upward to enclose the lotus seed paste. Continue to push up until the lotus seed paste is completely covered. Be careful and try to make the crust as even as possible so that you don't lose the filling
Step 3: How to make lotus seed paste mooncake
After wrapping the dough, make a round ball. The first thing you need to do is to pat a little bit of flour on the ball to make it easier to release the mold later. Place the ball of dough into a mooncake mold. Press the mold directly onto the baking sheet, and press out the pattern of the mooncake (do not grease the baking sheet, and do not put anything on it to prevent it from sticking to the surface, but you can put tinfoil on it). Lift up the mooncake mold, and you're done. Spray the top of the mooncake with water and bake in a preheated oven at 200 degrees. Bake for about 5 minutes, when the mooncake pattern is set, take it out of the surface brush with egg yolk water (only brush the surface, the side is not brushed), and then put it into the oven, bake until around the shape of a waist drum, the crust evenly colored after it is ready. A **** about 20 minutes (time for reference, please adjust according to the actual conditions of the oven)
The finished picture
Cooking tips
Moon cakes used in the water, the role of the sugar syrup is to neutralize the acidity. Because if the crust is acidic, it is not easy to bake the color, and the more alkaline the crust is, the easier it is to bake the color. The more alkaline the crust is, the easier it will be to bake. In addition, the alkaline water will give the crust a slight fluffy effect. It is important to note that the amount of water required for different types of transformed syrups is different because of the variability in production (different syrup consistency, different acid content, etc.), and the amount used in the recipe may not necessarily meet your actual requirements. The safest thing to do is to try to make a few, and observe the coloring effect of the crust. If the color is not on, it means that the amount of alkaline water is not enough, on the contrary, if the color is too dark, it means that the amount of alkaline water is too much
This time, the alkaline water in the recipe is used as a substitute for soda ash + water. Lye should be more common, in the supermarket can also be bought, it is also called sodium carbonate. Soda ash. Don't buy baking soda (sodium bicarbonate) Oh
Just baked out of the moon cake, the crust is very dry and hard. After cooling, sealed and placed for a period of time, the crust will gradually become soft, the surface will also produce a layer of oily gloss, this process is called "back to oil". This process is called "greasing". The greasing of the crust is related to the crust recipe. The recipe of conversion syrup and the type of filling are all related. Depending on the production of the mooncake, the time for the oil to return varies, some may take three to five days, and some may even take a week. If the mooncake is late to return to the oil, it means that there is a problem with the production
Cantonese mooncake production process is actually very simple, but to bake the mooncake, and still maintain a clear pattern, it is not so simple. It must do a few things: first of all, the crust can not be too thick, and the ratio of filling should be 2:8. If the crust is too thick, easy to deform when baking, the pattern will naturally go out of shape. Secondly, the quality of the syrup is also very critical, the syrup if too thin, too much water, baked out of the moon cake pattern is also easy to not clear, so, in order to do a good job of the moon cake, the first boil the syrup :)
Moon cake into the oven, before the surface of a layer of water spray, oh, don't forget to
The moon cake is a good idea, but it's also a good idea to have a good time.