Ingredients:
12g oil, 48g syrup, 2g spout, 180g bean paste, 3 egg yolks
Directions:
1. Add syrup to the oil and add spout.
2. Mix well, add flour and mix well.
3, covered with plastic wrap into the refrigerator molasses half an hour.
4, egg yolk, to bake.
5, the mold is small, 50 grams, so cut in half and spare.
6, weigh the pie crust, bean paste is bought, more wet, fried dry a little.
7, divided into portions, the skin is 15 grams, about 6 grams of egg yolk, 30 grams of bean paste.
8, take the bean paste in the hand, put the egg yolk.
9, wrapped round, wrapped with bean paste.
10. Push upwards, wrap round and roll down the high flour.
11, mold also sprinkle some high powder, anti-stick.
12: Press the mold and bake in the oven for 5 minutes.
13: Brush with egg wash.
14, bake for another 15 minutes, in the middle of a spray bottle of water, you can prevent cracking.
Egg yolk moon cake practice of two Ingredients: 120g of gluten flour, 85g of syrup, 400g of lotus seed paste filling, 5 egg yolks, 2g of spaghetti, 30g of vegetable oil Directions: 1, ready to be used to put the things together. 2, sugar syrup, alkaline water, and oil in a container, whipped with a whisk. 3. Add the flour. 4, and form a dough and leave it for 2 hours. 5, the dough rolled into a round 30g one, lotus seed paste 54g one, the yolk is 16g one, the yolk did not shoot. 6, lotus seed paste into the egg yolk rolled round. 7, 30g of dough wrapped in 70g of lotus seed paste, sealing, moon cake mold sprinkle some flour, the dough into the moon cake mold. 8. Press hard to release the mold. 9, into the preheated oven in the second layer, 200 degrees baked 5 minutes removed, brush a little egg yolk water to 150 degrees baked 15 minutes. 10, take out a little cool seal, put 2 days back to oil can be eaten. Materials: 7 salted egg yolks, 100g of gluten-free flour, 25g of peanut oil, 85g of sugar syrup, 2g of alkaline water, 300g of homemade bean paste, 300g of homemade lotus seed paste Practice: 1. . salted egg yolks washed and washed in peanut oil for more than half an hour. 2. Alkaline, according to the ratio of edible alkali 1: water 3 adjusted. 3. Take an empty bowl to remove the skin. 4. Add 85 grams of converted sugar syrup. 5. Add 25 grams of peanut oil, and 2 grams of alkaline water. 6. Mix well and add 100g of medium flour (ignore the extra 2g). 7. Once evenly combined, place in the refrigerator for two hours. 8. Cut the egg yolks in half and weigh each portion. Put the filling into the yolks first, then the skin into the filling, and put them one by one into the powdered molds and press them into shape. 9. Arrange, spray some water, put into the preheated 180 degrees Celsius oven, bake for five minutes, then take out and brush with egg wash, and then put it back in the baking for 15 minutes, then you can. Materials: 500g of lotus seeds, 200g of rich flour, 50g of oil, 60g of sugar, 150g of sugar syrup, 2g of spouting water, a bowl of whole egg, 300g of salted duck eggs Practice: 1. . dry lotus seeds washed and cooked in a pressure cooker and put in the original juicer stranded into lotus seed paste. 2. Put oil in the pan and stir fry the lotus seed paste and sugar to make lotus seed paste filling. 3. Duck eggs clean shell, take out the yolk with a high degree of white wine to wash a little bit and put cooking oil soak for more than 1 hour. 4. 150 grams of sugar syrup, 50 grams of salad oil, add 2 grams of alkaline water and mix thoroughly, put 200 grams of rich powder. 5. Form a dough and let it rise for 15 minutes. 6. Use a 75g mooncake mold to roll the lotus seed paste filling into 40g rounds, then roll the dough into 20g rounds. 7. Salted egg yolk is wrapped into the lotus seed paste filling and rolled. 8. Put lotus seed paste and egg yolk filling on the pie crust. 9. Pinch the crust with your left hand. 10. Push up the mooncake crust with your right thumb and tighten the top. 11. Round and roll in dry flour. 12. Put the mooncake into the mold and press it into shape. 13. Spray the top of the mooncake with water before placing it in the oven. 14. Bake in the middle of the oven at 200 degrees Celsius, upper and lower heat for 5 minutes. 15. Brush the top with egg wash and continue to bake in the oven for 20 minutes. 16. Remove from the oven and let it cool down, then put it in the refrigerator and wait for the oil to return.
Materials:
14g of high gluten flour, 130g of low gluten flour, 112g of transformed syrup, 2g of cooking spaghetti, 38g of peanut oil, 12 duck egg yolks, 50g of egg wash
Methods:
1.
2. Pour in the cooking spout and peanut oil and mix well.
3. When the flour becomes doughy and there is no dry powder, put it into the refrigerator for 2-3 hours.
4. 63 grams of moon cake according to the ratio of 2:8, 13 grams of crust, 50 grams of filling, the first egg yolks into the weighing, the difference make up the lotus seed paste filling.
5. Press the lotus seed paste filling into a round piece, wrap the egg yolk into the center, seal and roll.
6. Made egg yolk lotus seed paste filling.
7. Roll the refrigerated pie crust into a circle, wrap the lotus seed paste and egg yolk filling into the center, and roll it to seal.
8. Preheat the oven to 220 degrees Celsius and bake the mooncakes in the oven for 5 minutes. Remove the mooncakes from the oven and brush the egg wash lightly over the raised pattern of the mooncakes and bake in the oven for 15 minutes.