Cantonese moon cake - egg yolk and lotus seed paste
Egg yolk lotus seed paste - the classic cantonese moon cake, with its thin skin, abundant fillings and long-term storage, has been famous all over the country as early as the Qing Dynasty. It is a must-have gift for relatives and friends in the Mid Autumn Festival.1. the ratio of crust to filling of cantonese moon cake is about 2:8. This ratio can be adjusted. It will be easier to wrap the cake with a thicker crust, but the pattern of the moon cake will be blurred if it is too thick.2. the freshly baked moon cake has a hard crust, so it should be stored for 1-2 days until the crust becomes soft.
Step 1 . Prepare materials.
Step 2 . Invert syrup with salt, peanut oil and Jianshui - 4 Stir evenly.
Step 3 . Mix and sift the flour and milk powder, and open the flour nest.
Step 4 . Pour the mixed syrup into the flour nest and fold it into a smooth dough.
Step 5 . Wrap the kneaded dough with fresh-keeping film and let it rest for 2 hours.
Step 6 . Brush the salted egg yolk with high alcohol, put it on the oven and bake it at 180 ° C for five minutes, take it out and let it cool for standby.
Step 7 . Divide the lotus paste stuffing into 18 parts, each with about 75g egg yolk. Put the lotus paste stuffing in the middle with salted egg yolk and knead it into a ball, and set aside. 8.100g one moon cake, 75g stuffing and 25g skin
Step 8 . Pat some flour on the wrapped moon cake embryo, put it into the mold, and press it. Press the moon cake mold, put the prepared moon cakes into the baking pan, and make 10 moon cakes in turn.
Step 9 . Preheat the oven, heat it up at 230 ° C, heat it down at 170 ° C, and brush the surface with a thin layer of egg yolk liquid. Bake in the oven for 13 minutes, then take it out and let it cool.
Step 10 . Brush another layer of egg liquid. Bake in the oven for about 7 minutes.
Step 11 . Take it out and let it cool, then place it for 1-2 days, and the oil return of the cake skin will soften.
Step 12 . Finished products.
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