Cantonese style moon cake with bean paste and egg yolk
This is the most traditional Cantonese moon cake. I have eaten moon cakes for decades. I have eaten one kind of stuffing - bean paste, and the other is egg yolk bean paste. Anyway, it's all bean paste. Everyone will make do with it. Follow me to eat bean paste!Wrap the baked moon cakes with fresh-keeping film and put them in the refrigerator for cold storage. After the oil is returned, they can be eaten.
Step 1 . 85 grams of invert syrup, 2 grams of water (alkali: water=1:4), 30 grams of salad oil, 130 grams of low gluten flour. (I can make 8 63g mooncakes with 8 moulds for this dough).
Step 2 . Add water into the invert syrup and stir well.
Step 3 . Add salad oil and stir well.
Step 4 . Sift the flour and add it to the syrup.
Step 5 . Use a scraper to make a smooth dough.
Step 6 . Wrap it with plastic wrap and put it in the refrigerator to relax for 1 hour.
Step 7 . Making process of egg yolk filling with bean paste:< br /> A bag of salted egg yolk and a bag of red bean paste (500g).
Step 8 . Take 250g of red bean paste, add 150g of dry starch and stir it evenly to separate the dosage form, and knead it into a uniform ball shape.
Step 9 . Put powder on your palm, take a bean water ball and flatten it, put in a salted egg yolk, gently roll it into a round shape, and make it into bean paste and egg yolk filling.
Step 10 . Take out the crust from the refrigerator, divide it into eight equal portions, and round it.
Step 11 . Press the crust flat and put a bean paste and egg yolk filling.
Step 12 . Gently push the bag up and round the mouth.
Step 13 . Sprinkle a proper amount of dry starch into the mold and pour it out. Place the moon cake ball in the mold, pat it flat and compact it, and then gently push the bottom onto the baking pan with tin foil.
Step 14 . Spray a small amount of water on the surface of the moon cake, preheat the oven at 200 ℃, and bake the middle layer for about 6 minutes until the surface is slightly colored. After cooling for 5 minutes, brush the egg liquid on the side of the surface without brushing (the egg liquid is prepared with 20g egg yolk and 10g egg white). Bake again for about 10 minutes, and then take out the oven after the surface is golden.
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