Materials?

Pie crust: (50g*20 pieces) (7 5g* 1 1 piece)

Medium gluten flour165g

Inverted syrup116g

50 grams of peanut oil

4 grams of water

Custard powder 4 grams

Filling: white lotus paste

7-8g*20 salted egg yolks.

White lotus seed paste 27-28g*20 pieces = 540-560g.

Surface brush liquid: egg yolk water

Egg yolk 1 piece

Protein 1/4 (about 8g)

Cantonese-style mooncakes-How to make mooncakes with egg yolk and lotus seed paste?

First, make the crust. Mix syrup, peanut oil, water and custard powder (if there is any, don't add it, it doesn't matter, I won't add it) and mix well.

Add flour, without sieving, just add it directly. Chinese snacks are not particular about this.

Then use a scraper or scraper to mix evenly from bottom to top. It's easy to operate, and it will be as shown on the right in a moment.

Wrap the plastic wrap and let it relax for at least 2 hours. It's best not to refrigerate. Even if the crust after refrigeration is warmed up, it will feel a little sticky. I am relaxed at room temperature directly, and the longer I feel relaxed, the less sticky my hands are.

Next, divide the filling. Because the egg yolk should be wrapped, according to the ratio of skin stuffing 3:7, the stuffing part is 35g, so the egg yolk+white lotus seed paste =35g, and then the egg yolk should be wrapped with lotus seed paste. Cover the divided stuffing with plastic wrap and set aside for later use.

It takes a long time to divide the stuffing, because it needs to be accurately weighed and then wrapped one by one. If you do this, the time for the crust to relax is almost the same. Divide one cake crust 15g, cover with plastic wrap and set aside.

Then take the crust and flatten the middle part with your thumb. Then add a filling and slowly push the crust up with a tiger's mouth.

Then close your mouth, and slowly push it up and close it, similar to the feeling of making dumplings. Actually, it's not difficult. It feels simpler than making dumplings. Because the crust is quite oily and not sticky, it's easy to push. You'll know if you try it. The recipe of this crust is really good.

You don't need to sprinkle powder to prevent sticking, just press out the patterns in the moon cake mold. After pressing them one by one, they can be baked. There is no need to spray water, because there is no powder coating to prevent sticking. Bake at 200℃ for 5 minutes to set.

Then take it out, brush the egg yolk liquid on the surface, and continue to bake it in the oven preheated in advance (set the temperature according to the temper of your own oven) 180℃ 15 minutes.

Seeing that the moon cake is a little bulging around, and at the same time the surface has been colored, it means that it is baked.

Tips

1. About the amount of crust:

According to the ratio of crust to stuffing of 3:7, counting the error and loss in segmentation, it is absolutely enough to make 20 pieces, which may be a little more. It's best not to relax in cold storage. The crust with other proportions may be fine, but this crust has a lot of syrup and oil because it doesn't need to be sprinkled with powder or sprayed with water. It is easy to harden after cold storage, and it is easy to stick to hands even after warming up.