Cantonese Lotus Seed Egg Yolk Mooncake

2024-04-17 16:46:48 33

The mooncake made by myself is healthier without any additives. It's a love work for relatives and friends. It's not difficult to make a beautiful mooncake. Let's take a look at the step chart. Cake, the taste is not affected at all, which saves much time and effort.)

Details of ingredients

Low gluten flour100 grams
golden syrup 75 grams
Jianshui2 grams
Corn oil25 grams
Salted egg yolk14
Lotus filling462 grams
yolk1 unit

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Cantonese Lotus Seed Egg Yolk Mooncake

1. Mix conversion syrup, water, and corn oil.
2. Stir well with chopsticks.
3. Sieve in low gluten flour
4. Stir well with chopsticks.
5. Wear disposable gloves or apply oil on your hands to evenly grasp the dough.
6. Wrap with cling film and refrigerate for about 2 hours in the refrigerator.
7. Prepare the lotus paste filling, divide it into 33 grams and knead each round for later use.
8. Prepare the salted egg yolk.
9. Take a portion of lotus paste filling, flatten it, and add a salted egg yolk.
10. Wrap it well, using the same method, wrap the other salted egg yolks.
11. Take out the pastry from the refrigerator and divide it into 14 portions, each weighing approximately 15 grams.
12. Wipe oil or puff powder on your hands to prevent sticking. Take a piece of cake crust and press it flat. Put a wrapped lotus egg yolk filling, like a wrapped dumpling, slowly push it up and close the mouth.
13. Rub the circle.
14. Roll it in a circle of high powder to prevent sticking, brush the mold with oil or high powder, put the mooncake embryo in and gently press it with your hand.
15. Invert the mooncake mold onto a non stick baking tray, press out the pattern with force, and lift the mold to push the mooncake out.
16. Use the same method to make other mooncake embryos.
17. Transfer to the preheated middle layer of the oven and bake at 180 degrees Celsius for 10 minutes.
18. Wear insulated gloves and take out the baking tray. After the mooncakes cool down, brush a layer of egg yolk liquid (do not brush the egg yolk liquid too thick, do not brush back and forth repeatedly, the thin layer will be the most beautiful after baking).
19. Return to the middle layer of the oven and heat it up and down at 175 degrees Celsius for about 10 minutes.
20. The freshly baked mooncake has a very crispy surface. Leave it on for 2 days and wait for the oil to return before consumption.
21. The product made by oneself does not contain any additives, and it is best to store it in the refrigerator after returning to oil.
22. The oil had already returned the next day, but there was still a little white heart in the egg yolk. Putting it on for another day would have a better effect.
The mooncake mold I use here is 63 grams, which can make exactly 14 pieces of 63 grams mooncakes.