Lianxianglou and Guangzhou restaurant were used as fillings. I have been pushing Lianxianglou's white lotus red bean sauce in the group before, because it tastes really good, not sweet, and it is all 100% pure white lotus red bean, and there is no kidney bean to make up for it. Delicate taste, of course pure. I tried it in Guangzhou restaurant this time and found that peanut oil was used in the cooking menu, which was more authentic. Authentic Cantonese moon cakes, from stuffing to skin, should all be made of peanut oil. Moreover, the lotus seed paste in Guangzhou restaurant is not as sweet as Lianxianglou (in fact, Lianxianglou is not sweet anymore).
Cantonese moon cake with egg yolk and lotus seed paste (50g× 20);
Materials?
Cake shell:
Sino-Finnish 165g
Inverted syrup 1 16g
50 grams of peanut oil
Guishui 4g
Custard powder 4g
Stuffing:
7-8g ×20 salted egg yolks.
27~28g×20 white lotus seeds =540-560g.
Surface brush liquid:
Egg yolk 1 piece
Protein 1/4 (about 8g)
Cantonese-style moon cakes-How to make egg yolk lotus seed paste moon cakes?
First, make the crust. Mix the syrup, peanut oil, water and custard powder (if any, don't add it, it doesn't matter, I won't add it) evenly. Cantonese-style moon cake-Production steps of egg yolk lotus seed cake 1
Add flour without sieving, just add it directly. Snacks in China don't pay attention to this. Cantonese-style moon cake-Method of making egg yolk lotus seed paste moon cake Step 2
Then use a scraper or scraper to stir evenly from bottom to top. The operation is simple, as shown on the right in a moment. Cantonese-style moon cake-The third step of the method of making egg yolk lotus seed paste moon cake
Wrap the plastic wrap and let it relax for at least 2 hours. It is best not to refrigerate. Even if the skin after refrigeration is heated, it will feel a little sticky.
I relax directly at room temperature, and the longer I feel relaxed, the less sticky my hands are. Cantonese-style moon cakes-the practice of egg yolk lotus seed paste moon cakes The fourth step is to divide the stuffing. Because egg yolk should be wrapped, according to the ratio of skin stuffing 3:7, the filling part is 35g, so egg yolk+white lotus seed paste =35g, and then egg yolk should be wrapped with lotus seed paste. Cover the separated fillings with plastic wrap and set aside. Cantonese-style moon cakes-the practice of egg yolk lotus seed paste moon cakes The fifth step takes a long time to divide the stuffing, because it needs to be accurately weighed and then wrapped one by one. In this way, the time for crustal relaxation is almost the same. Divide a cake crust 15g and cover it with plastic wrap for later use. Cantonese-style moon cake-the sixth step of egg yolk lotus seed paste moon cake
Then pick up the crust and flatten the middle part with your thumb. Cantonese-style moon cake-the seventh step of egg yolk lotus seed paste moon cake
Then add the stuffing and slowly push the skin up with the tiger's mouth. Cantonese moon cake-the eighth step of egg yolk lotus seed cake
Then close your mouth, slowly push it up and close it again, which is similar to the feeling of Bao jiaozi. Actually, it's not difficult It feels easier than jiaozi. Because the skin is oily, non-sticky and easy to push. You just have to try. The recipe of this crust is very good. Cantonese-style moon cake-the ninth step of egg yolk lotus seed paste moon cake
Finally, shut up. Cantonese-style moon cake-Egg yolk lotus seed cake making steps 10
There is no need to sprinkle powder to prevent sticking, just press the pattern out of the moon cake mold. You can brush a thin layer of oil around the flower piece and mold in advance, but you don't think the brush is not sticky. Alas, some egg yolks are still quite big, and half of them should be exposed. . . . Cantonese-style moon cake-Egg yolk lotus seed cake making steps 1 1.
After pressing them one by one, you can bake them. There is no need to spray water because there is no powder coating to prevent sticking. Bake at 200℃ for 5 minutes to solidify. Cantonese-style moon cake-Production steps of egg yolk lotus seed cake 12
Then take it out and brush the egg yolk liquid on the surface. The picture below shows that I haven't brushed it yet, but I forgot to take it after brushing it. . . Don't be greedy when brushing egg yolk liquid. In fact, the egg yolk liquid I gave is more than enough to make 150 moon cakes, so everyone should know that the egg liquid brushed on each moon cake is very, very small! ! ! After the brush is stained with the egg liquid, you should exert force at the edge of the bowl to force out all the excess egg liquid, and then brush it on the surface of the moon cake. This will make the pattern clear! Cantonese-style moon cake-Production steps of egg yolk lotus seed cake 13
Continue baking at 180℃ for 15 minutes, and see that the moon cake is a little bulging around and the surface has been colored, indicating that it is baked. Cantonese-style moon cake-Production steps of egg yolk lotus seed cake 14
skill
1. About the number of crust:
According to the ratio of skin to stuffing of 3:7, counting the error and loss in segmentation, 20 pieces is absolutely enough, maybe a little more. It is best not to relax in the cold storage. Other proportions of skin may be fine, but this skin has a lot of syrup and oil because it doesn't need to be dusted and sprayed with water. It is easy to harden after cold storage, and it is easy to stick to hands even after heating.
2. About the problem of cake crust sticking to hands:
Please make sure that the weight of all materials is accurate. Please be sure to fully emulsify peanut oil, syrup and water before adding powder and stirring evenly. The process can't be lazy. Wrap plastic wrap when relaxing, and relax for at least 2 hours. Separate small doses also need to be covered with plastic wrap. If it is still sticky, it may be the syrup. It is not recommended to make it yourself, because the moisture content and sugar conversion degree cannot be accurately measured, so it is better to buy Taigu or Shunnan syrup.
3. About custard powder:
It's best not to omit the custard powder in the crust. I did it once without adding custard powder, and the color of the leather was not so bright and beautiful. Of course, not adding it will not affect the oil return. After joining custard powder, the color of bread crust will be more Huang Chengcheng and more attractive.
4. About salted egg yolk:
1) The amount of salted egg yolk in the stuffing is 7-8g, and the salted egg yolk has different sizes. Generally speaking, 50g moon cakes contain half an egg yolk and 63g contains one egg yolk.
2) Peel the salted egg yolk with yellow mud and salted eggs. Be sure to clean the film around the egg yolk! ! Sure! ! ! Otherwise, when wrapping egg yolk and lotus seeds, lotus seeds will not wrap the egg yolk tightly. Even if you think the package is tight before baking, it will separate after baking, which is more likely to cause problems such as cracking of the skin. Besides, this kind of film tastes bad when baked.
3) Salted egg yolk does not need to be soaked in oil in advance, nor does it need to be baked with white wine, so there is no need to worry about fishy smell. If you eat salted eggs from Huang Chengcheng, don't you just cook them in water? How can there be so much pressure! And look at the first photo, you can see that it is as oily as oil, and it still smells like rustling, so you don't have to worry about the problem of being unfamiliar at all. A * * * baked for 20 minutes, fresh meat moon cakes are cooked! ! ! !
4) Raw salted egg yolk is solid, not liquid! Stop asking how to peel it! ! ! It's easy to peel, just knock it yourself. If you feel soft around the peeled salted egg yolk, then this is the feeling that the pickling time is not long enough and it will not rustle when baking. There may be a white and hard taste in the middle.