Before you do, you must look at the tips and solve a lot of doubts and problems that may arise during the operation. It is a bit long, please be patient! The recipe for this crust is from a sunny day. I found it under the kitchen and found it, so I opened a new one. This cake is very easy to use and does not stick to the hand, and the oil is also fast, very recommended! According to the description of the sunny day, it is the master of the master, of course, it is very reliable. For the stuffing, the lotus incense building and the Guangzhou restaurant are used. I used to push the white lotus and red bean paste of the lotus incense in the group, because the taste is really good, not sweet, and it is 100% pure white lotus and red beans, without any stuff of beans, to taste, taste Fine, the taste is of course very pure. This time I tried the Guangzhou restaurant and found that the peanut oil was used in the recipe to make it, which is more authentic. Authentic Cantonese moon cakes, from stuffing to crust, should be made with peanut oil. And the lotus seed of Guangzhou Restaurant is even less sweet than the lotus incense house (in fact, the lotus incense building is not sweet). Cantonese-style egg yolk lotus seed moon cake (50g × 20):
First make the crust. Mix syrup, peanut oil, swill and custard powder (if there is, don't add it, it doesn't matter, I don't add it), stir well.
Add flour, do not need to sieve, just add it directly, Chinese snacks are not paying attention to this aspect.
Then use a spatula or a squeegee to mix evenly from bottom to top. Very good operation, you can get to the state as shown on the right.
Wrap the wrap and leave it for a minimum of 2 hours. It is best not to refrigerate. After the refrigerated cake, even if it is warmed up, it will feel a little sticky. I am directly relaxed at room temperature, and the longer I feel relaxed, the less sticky I am.
Next, divide the filling. Because the egg yolk is to be packaged, according to the ratio of 3:7 leather filling, the filling part is 35g, so the egg yolk + white lotus seed = 35g can be used, and then the egg yolk is wrapped with lotus seed. The divided fillings are covered with plastic wrap and placed next to each other.
It takes a long time for the filling to be divided, because it needs to be accurately weighed, and then we need to pack it one by one. In this way, the time for the cake to relax is almost the same. Separate 15g of cake skin, cover with plastic wrap and set aside.
Then take the crust and use the thumb to flatten the middle part.
Then add a filling and push the cake slowly with a little bit of the tiger's mouth.
Then close the mouth, and slowly push it up to close the mouth, similar to the feeling of the soup group. In fact, it is not difficult, it feels simpler than the soup group, because the cake skin is very oily, not sticky, so it is very good to push, I will know if you try it, the recipe of this cake is really good.
If you don't need to dust and stick it, just press the pattern inside the moon cake mold. You can brush a thin layer of oil around the flower and the mold in advance, in fact, it does not feel like brushing or sticking. Hey, some of the egg yolks are still quite big, and half of them are still exposed. . . .
Once you've pressed them one by one, you can bake them. Do not spray water, because there is no powder to prevent sticking. First set at 200 ° C for 5 minutes.
Then take it out and brush the egg yolk on the surface. The picture below is still not brushed. I forgot to take it. . . Don't be greedy when brushing the egg yolk liquid. In fact, the egg yolk solution I gave is more than 150 months of cake, so everyone should know that the egg liquid brushed by each moon cake is very, very rare! ! ! After the brush is stained with egg liquid, force it on the edge of the bowl, force the excess egg liquid out, and then brush it onto the surface of the moon cake. This pattern will be clear!
Continue to bake at 180 °C for 15 minutes with an oven preheated in advance (Hain C45, set according to the temper of your own oven).
I saw the feeling of a little bulging around the moon cake, and the surface was already colored to indicate that it was baked.
1. About the amount of cake: The amount given by the cake is calculated according to the ratio of 3:7 of the skin filling, and the error and loss in the division are counted. It is absolutely enough to do 20, and there may be a little more. It is best not to refrigerate and relax. Other ratios may be acceptable, but this cake does not need to be sprayed with water. The content of internal syrup and the amount of oil are relatively high. It is easy to harden after refrigerating, even after returning to temperature. It is also easy to stick. 2. Question about the sticky skin of the cake: Please make sure all materials are weighed accurately. Please be sure to thoroughly emulsifie peanut oil, syrup and swill before adding powder to mix thoroughly. The process can't be lazy. When you are relaxing, you should wrap the plastic wrap, at least for more than 2 hours. A well-divided small dose also requires a surface-covered plastic wrap. If it is still sticky, it may be a problem with syrup. It is not recommended to make it yourself, because the water content and the degree of conversion of sugar cannot be accurately measured, so it is recommended to buy syrup from Taikoo or Shunnan. 3. About Custard Powder: It is best not to omit the custard powder in the crust. I have done it without Jiaji powder, and the color of the crust is not so beautiful. Of course, no increase does not affect the return of oil. With the addition of custard powder, the color of the crust is more yellow orange and more attractive. 4. About salted egg yolk: 1) 7-8g of salted egg yolk in the filling is half the amount, salted egg yolk has a size, generally 50g moon cake contains half an egg yolk, 63g packs an egg yolk. 2) Salted egg yolk is peeled off with yellow mud and salted eggs. Be sure to clean the film around the egg yolk! ! for sure! ! ! Otherwise, when the egg yolk and lotus seed are wrapped up, the lotus seed will not wrap the egg yolk. Even if you feel that it is tightly packed before roasting, it will be separated after roasting, which may cause problems such as cracking of the crust. And the taste of this layer of film after baking is very bad. 3) Salted egg yolk does not need to be soaked in oil beforehand, or what kind of white wine is cooked, so there is no need to worry about smell. If you eat the yellow mud and salted eggs, do you eat them in the water? How can you pay so much attention! And looking at the first photo, you can see that it is very oily, and it is still the taste of rustling, and there is no need to worry about the problem of uncooked. Bake for 20 minutes, fresh meat moon cakes are cooked, there are wood! ! ! ! 4) Raw salted egg yolk is solid, not liquid! Don't ask how to peel it! ! ! It’s very good to peel, but we know it by knocking one on our own. If you feel that the peeled salted egg yolk is very soft around the circle, then this is not enough time to marinate, and it will not feel like oil and sand. There may be a white and hard taste in the center. 5. About the peanut oil in the crust: I used the orchid flower in the crust, which is super fragrant. 6. About drowning: Hydrophobic is used to neutralize the pH in the crust. It is indispensable. It is not recommended to mix it yourself because the pH cannot be adjusted. Taobao has sold and distributed, a small bottle of 20mL look, probably can do 50g of moon cake less than 200. 7. About fillings: I don't recommend making them for stuffing because I can't grasp the amount of oil and the hardness of the filling. In this way, it is impossible to grasp whether the filling process is smooth, and it may affect whether the cake skin will crack when it is baked, whether it will be big, and the final oil return. Even in a few days, the crust may be separated from the filling. Therefore, the fillings are still used commercially, not to mention the use of the old stuffing of Guangzhou, the quality is also very guaranteed. 8. About the preservation of moon cake: Do not put the moon cake in the refrigerator, it will make the cake skin hard, which seriously affects the taste. Returning oil is not only to make the cake skin look shiny and more appetizing, but also to wait for the cake to soften, so that the taste can reach the best state. The moon cake is placed at room temperature, sealed and stored in a cool dry place. It can be placed for about 2-3 weeks, depending on the sanitation of the storage environment. Or you can buy a little deoxidizer and put it in a sealed can with the mooncake, which will extend the shelf life, which is about one and a half months, and the insurance is one month. 9. About oil return: Just baked moon cake, the skin is very hard, and not very shiny. After a day, you will find that the crust begins to slowly shine, this is the return of oil (this recipe can be returned the next day, of course, it is also related to the filling you use. If you use homemade, oil Not very good, it is very difficult to return oil so fast), as far as I have done a few hundred months of experience, this recipe, moon cake baked for 3-4 days, the cake is the softest and best time to eat!