[Lotus seed cake with egg yolk (wide type)] (Reference weight: about 100g moon cake10)
Composition:
In the dough: flour 1 00g, fortified milk powder 5g, invert syrup 75g, alkaline water10g, peanut oil 20g.
Filling: about 750g of lotus seed paste, salted egg yolk 10.
Brush with liquid water (egg yolk 1+1 spoon and mix well)
Roast: 200 degrees, medium, about 20 minutes. Bake for 5 minutes, brush the egg yolk with water and take it out.
Practice with lotus seed paste, click here to enter.
For the practice of transforming syrup, click here to enter.
Production process:
1, Jian water is an alkaline solution with complex components. If you buy it, you can prepare it according to the proportion and mixture of pure water instead of eating fried noodles (for example, 30 grams of water can be made into 40 grams of fried noodles water if it is confirmed in 10 gram of fried noodles). Add decocted water into the invert syrup and stir well.
Add peanut oil into the stirred syrup, and mix well.
3. Pour in flour and milk powder
4. Knead into a paste. Knead the bread dough and let it stand 1 hour.
5. Prepare the prepared salted egg yolk (note that mature salted egg yolk is not recommended). If your egg yolk is salty, soak it in vegetable oil for half an hour to remove the odor.
6. After the dough has stood still, divide it into small portions as needed. The sweet stuffing has also become a corresponding small portion. The ratio of skin to stuffing is immeasurable. For example, if you want to make a cake of100g, the crust dough will be 20g, and the sweet stuffing and egg yolk will be 80g.
7. 1 Copy the sweet stuffing into two pieces with egg yolk in the middle.
8. Shape the egg yolk with sweet stuffing.
9. Put the dough in the palm of your hand and knead it flat. Bread crust dough is more resistant to metal than glue, and some flour is patted on the palm.
10 and the sweet stuffing between the dough.
1 1, push the skin up slowly with both hands and wrap it with lotus seed paste.
12, continue to push up until Lianrong completely covers it. Attention, should make the thickness of the cake crust as uniform as possible, and don't expose the stuffing.
13, after being wrapped, becomes a sphere.
14, in a small flour ball, convenient for demoulding. Put the top of the dough into the cake mold.
15. Place the mooncake mold directly on the baking tray, and press the mooncake pattern (the baking tray is not oiled, nor is it padded with metal-proof things, but it can be padded with tin foil).
16 or take the moon cake mold, OK. In the moon cake, put it in a 200 kWh oven preheated by water spray to bake. Wait for the cake to bake for about 5 minutes, remove the surface water with the set pattern (only brush the surface with egg yolk, not the side), then put it in the oven and bake it until the waist bone is formed and the skin is uniform. It takes about 20 minutes in total (oven time is a reference, please adjust it according to the actual situation)
Tips:
1, the water stream used in moon cakes is used to neutralize the acidity of syrup. Because if the crust is acidic, it is not easy to be colored when baking, and the more alkaline the crust is, the easier it is to be colored when baking. In addition, frying water can also make the crust slightly fluffy. Note that due to differences (different syrup preparation, different acid concentration and content, etc.). ), different invert syrups need different Jian water, and the dosage does not meet your actual requirements. The safest way is to try to make some first, and observe that the skin is the best. If it is not colored, it means that the water is used less. On the contrary, if it is colored too deep, it means that the water is consumed too much.
2, the formula used for healthy water is to eat healthy noodles+water instead. Alkaline cotton should be more common and can be bought in supermarkets. It is also called sodium carbonate and soda ash. Don't buy it as baking soda (sodium bicarbonate)
3. The freshly baked moon cake has a very dry skin. After the seal is solidified for a period of time and cooled, the shell will gradually soften and the surface will produce a layer of oily luster. This process is called "oil return". The crust of returned oil is related to the formula of bread crust, the formula of syrup and the type of stuffing. According to the production of moon cakes, the oil return time is different, some may take 35 days, and some may even take a week. If the moon cake does not return the oil for a long time, it means that there is a problem in production. This time, I made a cake, and it took only one day to realize the oil return, which shows that our syrup is well cooked and the pastry formula is good, whatever!
4. The process of making Cantonese-style moon cakes is actually very simple, but it is impossible to keep clear patterns after the moon cakes are cooked. When it must be done: first, the shell is too thick, and the proportion of filling should be damn. If the skin is too thick, it will be easier to deform when baking, and the pattern will naturally be distorted. Secondly, the conversion quality of syrup is also very important. If it is too thin and the syrup contains too much water, the pattern of baked moon cakes is easy to be unclear. Therefore, we should make moon cakes first and boil syrup:
5. Spray a layer of water on the surface of the moon cake before putting it in the oven. Don't forget!
6. A good Cantonese-style moon cake must meet at least the following three conditions. After making the moon cake, see 1 for comparison. It is well colored, not too deep or too shallow. 2. The pattern is clear, and it does not go out of shape or disappear. 3. The cake skin is smooth and oily.