Cantonese Egg Yolk Chestnut Mooncake

2024-04-12 10:15:11 160

This year's Mid Autumn Festival, I finally tasted the mooncakes I made myself, and my heart was so beautiful. I have made mooncakes several times and feel that this recipe is the most practical. Let me share it with you. I made 50g mooncakes because I am a beginner and the skin is thicker. I made 18 of them (20g skin and 30g filling).

Details of ingredients

Medium gluten flour165 grams
Conversion sugar oar116 grams
peanut oil50 grams
Jianshui4 grams
Jishi powder4 grams
Salted egg yolk18
Chestnut puree400 grams
yolk1 (surface brush)
protein3 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Cantonese Egg Yolk Chestnut Mooncake

1. First, put the oil, sugar syrup, and water into a bowl, and mix well with egg whisk. Remember to mix well.
2. Add flour and stir gently.
3. Do not mix too much, just mix well. Excessive stirring can easily cause the crust to become gluten.
4. Wrap the mixed pastry crust in cling film. Let it stand at room temperature for 2-3 hours.
5. Steam the egg yolk in water for ten minutes, then drain the water and let it cool.
6. Weigh thirty grams of chestnut puree and salted egg yolk together. And wrap the egg yolk in the chestnut puree. Wrap all the fillings and set them aside, cover them with plastic wrap, and set them aside for later use.
7. Weigh 20 grams of cake crust. Flatten the middle part of the pastry by hand, with a thin point and a thick point on the side.
8. Add a seasoning and slowly push the pastry crust up with a tiger's mouth.
9. Close the cake cake and gently round it with your hands.
10. Put a little flour in the mold, shake well in the mold, and then pour out the flour. To prevent contamination. Then put the cake embryo into the mold. Press slightly with your hand.
11. Press the cake embryo directly into the baking tray.
12. Prepare all mooncake embryos in sequence. Spray a small amount of water on the surface. Bake the middle layer of the preheated oven over high and low heat at 200 degrees Celsius for 5 minutes until set.
At this time, you can mix egg yolk water. One egg yolk, one quarter of the protein, a few drops of water, mix well.
14. Use a brush to press the egg mixture on the edge of the bowl, and brush the egg mixture on the surface of the set mooncake. Remember to brush it thinly.
15. Place it in the oven at 180 degrees Celsius and continue baking for another 15 minutes. Seeing a slight bulge next to the mooncake and a slight coloring on the surface indicates that the mooncake is ready.
16. After baking, take out the mooncakes and put them on the baking net to cool.
17. Put the cooled mooncakes into a preservation box and seal it, waiting for the oil to return. The picture was taken over thirty hours after it was finished. I have almost returned to oil and can start eating now