Food preparation

Mix low flour 120 g, syrup 85 g, lotus seed paste 300 g, 5 egg yolks, water 2 g and vegetable oil 30 g.

Method step

1, put syrup, water and oil into a container and mix well, then add flour and mix well to form a ball, and let it stand for 2 hours;

2, the dough is kneaded into 30 grams, the lotus seed paste is 54 grams, and the egg yolk is wrapped in the lotus seed paste and rounded;

3. Then, wrap the lotus seed balls wrapped with egg yolk with flour dough, round them, put them into the moon cake mold, and press and demould them;

4. Put the moon cakes into the baking tray, preheat the oven, bake them in the middle layer at 200 degrees for 5 minutes, and brush the egg yolk water after taking them out;

5. Then turn it to 150 degrees, bake it for 15 minutes, take it out, seal it for two days and return the oil.

Second, the practice of mooncakes with bean paste and egg yolk

Food preparation

Appropriate amount of flour, 3 egg yolks, 48g of syrup, 2g of bean paste180g, 2g of water, and 2ml of oil 12ml.

Method step

1, take oil, add syrup and water and stir evenly;

2. Then add flour, stir well, cover with plastic wrap and put it in the refrigerator for half an hour;

3. Egg yolk is divided into two halves, about 6 grams, bean paste is 30 grams, and dough is 15 grams;

4. Press the bean paste flat, add the egg yolk, wrap it round, and then wrap the bean paste with dough;

5. After wrapping, roll some high powder, sprinkle some powder in the mold, then put it into compression molding and bake it in the oven for 5 minutes;

6. Brush some egg liquid, spray some water, and bake for 15 minutes.

Third, about egg yolk moon cakes

Egg yolk used in egg yolk moon cakes is salted egg yolk, which belongs to Cantonese moon cakes. However, it is best not to eat more egg yolk moon cakes, especially for people with hypertension, diabetes, hyperlipidemia and other diseases, and it is best not to eat too much for the elderly and infants to avoid indigestion.

2 Matcha egg yolk crispy moon cake making steps

Step 1: put the water-oil skin material into the main pot and knead the dough for 5 minutes. The practice of matcha souffle

Step 2: The kneaded dough is proofed for 20 minutes. The practice of matcha souffle is to put the pastry material into the main pot and choose to knead the dough for 3 minutes.

Step 3: Add matcha powder to the kneaded dough, mix well and let it stand for 20 minutes. The practice of matcha souffle

Step 4: Divide the water-oil skin and pastry into 20 equal parts, knead the dough and let it stand for 20 minutes. The practice of matcha souffle

Step 5: Spray some white wine on the salted egg yolk noodles. The practice of matcha souffle

Step 6: Send it to the middle layer of the preheated oven, and bake it at 180 degrees 10 minutes. The practice of matcha souffle

Step 7: Take out the baked egg yolk, cool it, cut it in half, wrap half an egg yolk with bean paste, knead it round, and make 40 egg yolk fillings with bean paste. The practice of matcha souffle

Step 8: Put crispy oil on the oil-water bag and close it with a tiger's mouth. The practice of matcha souffle

Step 9: Let stand for 20 minutes with the mouth closed down. The practice of matcha souffle

Step 10: Take 1 piece, turn it up, flatten it with the palm of your hand, and roll it into a cow tongue. The practice of matcha souffle

Step 1 1: Roll up from top to bottom. The practice of matcha souffle

Step 12: stand for 20 minutes with the mouth closed down. The practice of matcha souffle

Step 13: Take 1 piece, flatten it upward, and roll it into a rectangle. The practice of matcha souffle

Step 14: Roll up from top to bottom. The practice of matcha souffle

Step 15: stand for 20 minutes with the mouth closed down. The practice of matcha souffle

Step 16: cut 1 tablet in half and divide it into two doses. The practice of matcha souffle

Step 17: Flatten the cut surface with the palm of your hand, and then dry it into a round skin with a thick middle and a thin periphery, so that the texture is always kept in the center. The practice of matcha souffle

Step 18: Turn over and put the egg yolk stuffing with bean paste. The practice of matcha souffle

Step 19: Wrap the stuffing like a stuffed bun, shape it with a tiger's mouth, and then knead it by hand. The practice of matcha souffle

Step 20: Wrap them one by one and put them in a baking tray. The practice of matcha souffle

Step 2 1: send it to the middle layer of the preheated oven, heat it up and down 180 degrees and select hot air, and bake for 35 minutes. The practice of matcha souffle

Step 22: Bake until slightly yellow, take out and cool. The practice of matcha souffle

Step 23: What it looks like after cooling. The practice of matcha souffle

Step 24: The lard is boiled with the fat of ecological black pig.

3 red bean paste egg yolk moon cake steps

1, main dough: high-gluten flour 37g, low-gluten flour 25g, milk 25g, salt 1 .5g, eggs 30g, sugar 40g, yeast1g, milk powder 8g and butter 40g. Pour the converted sugar paddle into a container;

2. Add scooped water and stir evenly;

3. Add oil and stir evenly;

4. Add flour;

5, mixing into dough, sealing with plastic wrap, and standing for 1 hour;

6, egg yolk water heating 15 minutes;

7. Divide the dough into a small dose of 25 grams, the red bean paste into a small dose of 40 grams, and the egg yolk is about10-12 grams, that is, the dough: stuffing =1:2;

8. Press the red bean paste into a nest and wrap it in egg yolk;

9, sealing, wrapped egg yolk bean paste stuffing;

10, take the dough, press it into thin slices, put in the stuffing, press the stuffing with your right hand, and push the dough up with your left hand;

1 1, until the dough wraps the stuffing;

12. Roll it in dry flour and put it into the moon cake mold;

13. Squeeze out the moon cakes and spray a little water on the surface. Preheat oven 195 degrees, middle layer, bake for 5 minutes first;

14. Prepare surface egg liquid: 1 egg yolk+1 teaspoon egg white;

15, take out the moon cake baked for 5 minutes and brush it with egg liquid;

16, oven preheating 195 degrees, middle layer, baking 15 minutes until the moon cake is colored. Too much egg liquid on the surface will lead to some makeup on the surface of moon cakes. After the brush is dipped in the egg liquid, it should be forced at the edge of the bowl to force out the excess egg liquid.

4 how to make homemade lotus seed paste egg yolk moon cake?

1.200g of red lotus seed paste or white lotus seed paste can be soaked for more than three hours.

2. After washing, add enough water to boil for about 2-3 hours, and directly knead the lotus seed paste and immediately turn it into powder.

3. Filter out excess water.

4. Put it in the cooking machine until it is smooth. If it is dry, you can add a little water and beat it again.

5. Material of the crust: 75g of converted syrup, 2g of scooped water (I mixed it with10g of edible alkaline noodles and 30g of water, and then took 2g), and 25g of peanut oil was mixed and stirred.

6. Add 1 00g of medium gluten flour to the mixed syrup, make dough, wrap it with plastic wrap and leave it1hour.

7. Prepare salted egg yolk.

8. The lotus seed paste is divided into 70g, and the crust is divided into 30g. Generally, the crust and filling of100g moon cakes are 2:8 or 3:7.

9. Lotus paste wraps salted egg yolk

10. Wrap it in a cake bag and wrap it into a ball.

1 1. Pat some flour on the crust, and then put it into the moon cake mold for pressing.

12. Put tin foil on the baking tray, and remember not to use the anti-sticking pad.

13. Remember to spray some water on the moon cake, bake it in a 200-degree oven for 5 minutes, and then take it out and brush it with a layer of egg yolk water, only the surface, not the sides.

14. Then put it in, bake it for about 20 minutes, and then it can be baked.

5 How to make sugar-free fruit yolk moon cakes?

A, leather formula:

5000g of low gluten flour, 0/400g of crude oil/kloc-,3750g of maltitol solution, 75g of alkaline water and 0/000g of fresh egg yolk/kloc-.

Second, the skin production method:

1, maltitol solution and alkaline water are stirred evenly first;

2. Add raw oil into 1 and stir evenly;

3. Sieve the flour, add it into 2, stir evenly and magnetically moisten it;

4. Use the dough after waking for 30 minutes.

Third, the stuffing:

1, 36,000 grams of sugar-free fruit stuffing;

2, salted duck egg yolk 400.

Method for making stuffing:

Divide the fruit stuffing into 400 pieces, and each stuffing contains a salted duck egg yolk.

Fourth, the production method:

1, the specific gravity of moon cake crust and stuffing is 2: 8;

2. Press the cake crust into a flat round piece, wrap it in stuffing, put it into a mold, press it flat by hand to make the moon cake pattern clear, then knock it out of the mold, code it into a baking tray, and brush or spray water on the surface;

3. The moon cake is baked in two stages: (1) until the surface is slightly yellow, and the egg yolk liquid is brushed out of the oven; (2) the moon cake is baked until the surface is golden yellow, and the wall is not blue and the waist is not collapsed;

4, furnace temperature, fire 220 degrees Celsius, fire 190 degrees Celsius;

5, the quality requirements, the shape pattern is clear and full, the cake waist is slightly convex, the cake surface is not concave, there is no burr, burst, stuffing leakage, etc., and the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is smooth and bright, and the bottom is light brown.

6 How to make egg yolk pure white lotus seed paste moon cake?

1. Add scooped water to the invert syrup and mix well.

2. Add peanut oil to the mixed syrup.

3. Stir and mix evenly.

4. Pour in flour and milk powder.

5. Knead into dough, wrap it with plastic wrap and let it stand 1 hour.

6. After the dough has stood still, it is divided into 20g 1 serving, and the lotus paste stuffing is also divided into 40g 1 serving.

7. Pat some flour on the palm of your hand, take a pastry dough and flatten it on the palm.

8. Put the lotus paste stuffing in the middle of the dough.

9. Push the crust up slowly with both hands and wrap the lotus seed paste until it is completely wrapped. Pay attention, try to make the crust even and thick, and don't expose the stuffing.

10. After it is wrapped, it becomes a ball. Pat a little flour on the ball to facilitate demoulding later.

1 1. Sprinkle some flour on the moon cake mold and knock out the excess flour.

12. Put the round dough into the moon cake mold.