Ingredients
Medium flour (cake crust) ( 165g ) | Inversion syrup (cake crust) ( 116g ) |
| Peanut oil (cake crust) ( 50g ) | 槧Water (crust) ( 4g ) |
Custard Flour (cake crust) ( 4g ) | Salted duck egg yolk ( 9 pieces ) |
White lotus paste filling ( 522g ) | Egg yolk (brush the surface of the mooncake) ( one ) |
How to make white lotus paste and egg yolk mooncakes
1.First prepare the cake crust, put the inverted syrup and citrus water into a clean and waterless basin , use a hand whisk to stir evenly, pour in peanut oil and custard powder (a harmless food additive, used to color mooncakes, but not needed), and continue to stir evenly.
2. Next, sift in the flour and stir with your hands or a scraper until there is no dry flour and no particles.That’s it.
3.Put the dough into a fresh-keeping bag and let it rest at room temperature for 2 hours.
4. Then start preparing the filling, first defrost the duck egg yolk at room temperature and place it on the baking sheet Brush it with strong white wine or soak it in rum to remove the fishy smell.
5. Preheat the oven to 180 degrees and bake for 5 minutes.Set the baked egg yolks aside to dry.cold.
6. Then start to divide the white lotus paste filling to make 100 grams of mooncakes, follow the skin filling 3: For a ratio of 7, the white lotus paste filling and duck egg yolk together account for 70 grams.The egg yolk I bought is 12 grams each, so the white lotus paste is divided into 58 grams each, a total of 9 doses, and covered with plastic wrap to prevent the water from evaporating.
7.Take a lotus seed paste and press it into a cake and add duck egg yolk.
8. Use the tiger's mouth to hold down and rotate to push the skin up until it closes.
9. Make nine smooth egg yolk and lotus paste fillings in sequence, cover them to keep them fresh membrane.
10. Brush a thin layer of oil into a 100g mooncake mold, and then put the mooncake paste into it Cut out patterns and place on a baking sheet lined with tin foil.
11. Bake in a preheated oven at 200 degrees for 5 minutes to set.
12.After 5 minutes, take out the baking sheet and brush the surface of the mooncake with a soft brush.Thin layer of egg wash.
13.Put it into the oven again at 180 degrees and bake for 20 minutes, until the mooncakes are colored..
14. Put it on a plate to show everyone, put it on the plate and let the mooncakes cool down.
15. Then put it in a sealed container and return the oil to the best taste after two to three days.!
Tips
Weigh all the ingredients accurately.When making the crust, be sure to mix the invert syrup, sap water and peanut oil until they are thoroughly emulsified before adding the flour.It is best to buy ready-made inversion syrup for good oil recovery effect.As for the fillings, it is best for novices to buy ready-made ones, because they cannot control the amount of water and oil in the fillings, which may cause cracking and affect oil return.When storing mooncakes, do not put them in the refrigerator, which will make them hard.Store them in a dry, cool, and ventilated place in a sealed container.They can be stored for two to three weeks.Finally, I hope that friends who are still hesitating will start making it quickly and present their favorite baked goods to their families during the Mid-Autumn Festival!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
