Lianrong Salted Egg Yolk Cantonese Mooncake
2024-04-08 16:13:43 594
Lianrong salted egg yolk mooncake can be said to be the most classic among Cantonese mooncakes. The sweet and delicate lotus seed, paired with a slightly salty egg yolk, is really delicious! Its basic operating techniques are not much different from other Cantonese mooncakes, and the recipe for the mooncake skin is still the same. The difference from other fillings lies in the addition of two procedures: one is the processing of salted egg yolk, and the other is to wrap the salted egg yolk in the lotus filling. I couldn't buy salted egg yolk in the market, so I bought a few bags from a reputable Tmall bakery. Following the instructions in the manual, I took out the salted egg yolk, steamed it in a pot for 15 minutes, and then poured out the water formed by the steam in the plate. After the salted egg yolk is completely cooled, wrap it with the weighed lotus filling and then put it into the mooncake crust. I roughly weighed it, and the salted egg yolk after cooling is basically around 11 grams. I estimate it to be 10 grams. If we use a 50 gram mooncake mold head and calculate it in a 3:7 ratio of skin to filling, the weight of the skin is 15 grams, so the weight of the filling is 35 grams. If you make 10 grams of salted egg yolk, then the lotus filling will be 25 grams. With this calculation, the proportion of each quantity is clear at a glance, so it is not cumbersome to divide the weight< Br>
Details of ingredients
Technique
Steps to make Lianrong Salted Egg Yolk Cantonese Mooncake
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1. Prepare the materials for the mooncake crust![]()
2. Put the conversion syrup and soda water into the same basin![]()
3. After mixing, pour in corn oil; Further mixing will slightly lighten the color of the syrup![]()
4. Pour in mooncake powder![]()
5. First, stir with a spoon to form a dough, then knead by hand to form a smooth dough. This is a mooncake skin dough, then put it into a fresh-keeping bag and wake up for an hour before use![]()
6. Put the salted egg yolk into the plate![]()
7. Steam over high heat in a pot for 15 minutes, then pour out excess water and oil from the plate, let it cool thoroughly before use![]()
8. Weigh the lotus filling using an electronic scale and divide it into 20 pieces, each weighing 25 grams; Egg yolks are also ready![]()
9. Take a lotus paste filling, flatten it, and place an egg yolk in the middle![]()
10. Wrap the egg yolk in the lotus paste filling, pinch it tightly and form a round ball![]()
11.20 lotus seed egg yolk fillings are processed in sequence![]()
12. Weigh and divide the mooncake dough that has been awake for 1 hour into 20 pieces, each weighing 15 grams, and knead them into circles; Lotus seed egg yolk filling is also ready![]()
13. Put a small amount of corn oil into a small bowl and an appropriate amount of flour into a plate; Take a small mooncake dough, apply a little corn oil on the palm of your hand, and flatten the dough; If wearing disposable gloves for operation, the oiling step can be omitted![]()
14. Take a filling ball and place it in the middle of the noodles![]()
15. Hold the top of the filling ball with your right thumb, and gently grasp the noodles and filling ball with your left tiger's mouth; Press with the right thumb and turn with the left hand, gradually wrapping the filling ball into the dough![]()
16. Completely wrap the filling ball in the dough and seal it![]()
17. Adjust the round mooncake balls to an oval shape, roll them in flour, and gently dip them onto the flour![]()
18. Place the dough ball in the mooncake mold and press the surface flat with your fingers![]()
19. Place the mold and dough ball on a non stick baking tray, press firmly with your left hand and press down twice with your right hand, then gently lift it again, and the mooncake blank will fall completely on the baking tray![]()
20. Complete all mooncake blanks in sequence; When making the fourth to last, start preheating the oven and heat it up and down at 200 degrees Celsius for 5-10 minutes![]()
21. Before putting the mooncake into the oven, spray a layer of clean water on the surface; Enter the oven, 200 degrees, on high and low heat, bake for 5 minutes first![]()
After 22.5 minutes, the mooncake is set, taken out, and gently dipped in the whole egg mixture with a brush. Gently wipe the surface of the mooncake![]()
23. Return to the oven at 200 degrees Celsius for 15 minutes; After being baked, let it cool on the drying rack and lay it flat in a bag, seal and store it. After two days, return it to oil before consumption for a better taste![]()
24. One day later, the mooncake will have a softer skin after returning to oil![]()
25. Thin skin and large filling, with golden egg yolks emitting a tempting scent
