If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Look at the video before doing it, know the approximate production steps, then prepare the raw materials and start making
First, make the stuffing. Here I use honey red beans to make red bean paste. First, add honey red beans and water to the milk pot to boil, and boil the red beans, because the newly opened honey red beans are very hard.
Then pour the water out and pour it until you see the red bean paste. The remaining water and the red bean are simmered for a while, let the red bean absorb the water, then cook it back, keep drawing the circle, the red bean paste will come out, this is the belt Red bean paste; if you don't want to be so troublesome, you can buy a commercially available red bean paste instead of oily bean paste for mooncake filling, because the bean paste without oil will dry out.
After frying the red bean paste into a group, add the salt-free butter, and after adding it, the red bean paste will become thinner again, and the red bean paste should be fried again.
Once again, the group will be like this.
Spread the bean paste, cover it with plastic wrap and cool it for use. Be sure to cover it, otherwise the surface will dry.
Then we will deal with salted egg yolk, how to choose salted eggs, you can watch the video [06:25], there is a way to choose salted duck eggs, in the southern vegetable market, there will be a light box in the place where eggs are sold, many people I don't know how to use it. Here is the science. I will separate the salted egg yolk. I need to remove the film on the surface of the egg yolk. This is the source of the salty egg yolk. Then add the corn oil and soak it. This will make the salted egg yolk not so dry.
Oven up and down fire 180 preheat
Put the oiled salted egg yolk on the baking tray and send it to the oven: fire up and down 180 degrees, middle layer, 5~8 minutes, until the surface of the egg yolk is oily, semi-ripe can be used, let the egg yolk cool on the baking tray after taking it out The preheating of the baking tray will make the egg yolk fully cooked.
After the red bean paste is cool, it is divided into 20 small portions, each of which is about 25g. The weighing is definitely different. Therefore, my formula is not a multiple of 25, and a little less is not a problem.
Then pack the ripe salted egg yolk into the red bean paste.
After all the cooked salted egg yolk is wrapped in red bean paste, it is sealed with a plastic wrap and placed in the refrigerator for storage. The filling will become firmer, better, and the filling portion will be ready.
Then do the oily part, lard and hot water mixed with a manual egg beater, do a emulsification, this will ensure that everyone's state is the same as me, because lard softening at room temperature, depending on room temperature, soft and hard The degree is different, the water added will be different, the water is only temporarily mixed with the oil, so use it immediately after mixing.
Pour all the powder in the oily skin into the mixing bowl, add the mixed lard and cold water. This time we use the chef's machine to knead the noodles. The handcuffs are the same. We need to pull out the elasticity, that is, the dough is smooth. It’s getting stronger. Why do I use medium flour and low-gluten flour to mix oil? Please watch the video [12:12]
Kneaded dough, it will hang on the hook of the chef's machine, it will not fall
Good dough, it will hang on the hook of the chef's machine, it won't fall, we can open it with our hands, we can see the gluten, but it has not been connected, and there is no large film, so I need to stand still. The film is connected, and the oil skin is wrapped with plastic wrap and sealed for 30 minutes to relax.
Then make the pastry, mix the low-gluten flour and the softened pork at room temperature with a spatula.
Then knead the dough by hand and soften the lard by hand, so that it can be mixed with the flour. Why does the pastry use low-gluten flour instead of medium-gluten flour or high-gluten flour? Can watch the video [17:17]
Then divide the oil and oil skin into 20 small portions, 18 grams of oil skin, 12 grams of oil cake, the same little less, the problem is not big, my quantity is pre-existing, so everyone can guarantee that every foot can be said
Then we replenished the whole pastry and conveniently wrapped it into the oil skin. We wrapped the pastry into the oil skin according to the video method.
For the first time, don't be too long. It is enough to open 5~8 cm for the first time, then roll it up. Please see the video [23:15] for the specific method, then cover the plastic wrap for 15 minutes.
After the relaxation, the second roll is carried out. The length of the second split is about 10~12 cm. Also, don't be too long, it is easy to break the crisp. We have to roll twice, and the level is enough for the second time. After we relax for 30 minutes, we must fully relax, so that the filling will not break, the dough is sufficiently malleable.
Then we took the red bean paste stuffing from the refrigerator and wrapped it into the oil meringue. Please see the video for the specific method: [25:50] After all the packaging, cover the plastic wrap and finally relax for about 15 minutes, so that the oil can be used. Relaxed, malleable, will not burst too much when baking, the other is to let the refrigerated fillings return to room temperature, otherwise the thermal expansion and contraction is also very easy to explode
After the egg yolk crisp is relaxed, we warm up the oven up and down 180 degrees.
I egg yolk recipe is made of 20 pieces, need to be baked separately, unbaked egg yolk cake needs to be covered with plastic wrap, this time is not a big problem, as long as the plastic wrap is not allowed to dry the skin, then we put Need to bake the egg yolk brush on the egg yolk liquid and sprinkle with sesame seeds. Do not brush if it is not roasted. Brush it when baking. Otherwise, the egg yolk will be dried and there will be dense cracks sent to the oven: the upper layer is fired at 180 degrees for 30 minutes. The surface of the egg yolk is solidified, and the surrounding yellowish yellow indicates that it is ripe.
When the egg yolk is eagerly cut, the edges of the filling are moist. This is normal. It is also normal for the salted egg yolk to have a white heart. It is placed at room temperature for one or two days. The egg yolk of good quality will automatically become white. Heart, make it to remember to hand in the homework~~