Egg yolk moon cake egg yolk moon cake
1, raw material skin: low-gluten powder 200g, baby milk powder 10g, sugar paddle 15 0, edible oil 50, edible alkali 5, proper soy sauce.
Stuffing: egg yolk, yolk moon cake, pure grain wine 1, sugar paddle, cooking oil and a small amount of soy sauce, mixed evenly;
2. Put it into a stirring device, and China and the Soviet Union will mix it to emulsion;
3. Pour in the sifted wheat flour and baby milk powder.
4. After mixing without powder, manually mix into batter. Relaxation 15min
5. Add pure grain wine to the egg yolk, and marinate for 10Min to remove fishy smell.
6. Bake in the oven for 10Min until the color is light yellow, and set aside after cooling.
7, egg yolk moon cake stuffing is divided into 25 pieces, wrapped in egg yolk, egg yolk is about 15g;
8. Take off the Mid-Autumn moon cake skin and divide it into large portions of 10.
9. The stuffing is wrapped in the Mid-Autumn moon cake skin.
10, put it into the moon cake mold to suppress it.
1 1, put it 5min a heated electric oven and bake the food at 200 degrees for 5 minutes.
12, remove the brushed egg white powder, put it in 180 degrees again, and bake15 minutes.
Tip:
After the stuffing is mixed, it can be refrigerated 15min, and it is convenient to form a ball.
Baked Mid-Autumn Moon Cake, completely air-cooled, hermetically wrapped, and fragrant after oil pumping.
Yueshi lotus seed cake
1, raw materials Bai Lianhua Rong 250g, red lotus Rong 250g, wheat flour 104g (high flour 1 1g, low gluten flour 93g), edible alkaline water 2.5-3g, edible oil 32g, invert syrup 73g, custard powder 3g, sticky rice flour (sticky rice flour).
2. Mix the high-gluten flour with the low-gluten flour, add it to the sugar paddle, cut and mix evenly, and do not need to rub too much to prevent the gluten from coming out.
3. Wrap the wheat flour in a fresh-keeping bag and wake the indoor temperature for 2 hours.
4. Squeeze the stuffing evenly to make the stuffing more malleable, and then call it each 35g ball and knead it round.
5. Weigh the awakened wheat flour into each portion 15g, and round it to make the crust.
6. Stir-fry the sticky rice flour until it is light yellow, and use it as cake powder.
7. Squeeze the Mid-Autumn Moon Cake skin flat, put the mooncake stuffing on the skin, gradually pull the mooncake skin up and wrap it.
8. Put a layer of cooking oil on the inside of the grinding tool, put the thin-skinned side of the Mid-Autumn Moon Cake inward into the appropriate part of the grinding tool, and gently press down the grinding tool until it feels that it can't be pressed down, so that a Mid-Autumn Moon Cake will be ready, and then make the next one until it is done.
9, small oven 200 degrees, put in the Mid-Autumn moon cake, bake for 5 minutes, take it off and let it cool.
10, ready to brush the egg liquid on the surface.
1 1, after the Mid-Autumn Moon Cake is slightly cold, scrape off the unnecessary egg liquid at the edge of the bowl with a soft hair brush and gently brush it on the Mid-Autumn Moon Cake.