How is lotus paste egg yolk mooncake made?

With moon cake powder, invert sugar syrup, peanut oil, lotus paste filling, salted duck egg yolk as raw materials, add corn oil, egg yolk liquid and other ingredients, and bake in the oven to make lotus paste egg yolk moon cakes, the specific method is as follows:

Ingredients: 84 grams of moon cake powder, 60 grams of invert sugar syrup, 20 grams of peanut oil, 300 grams of lotus paste filling, 12 salted duck egg yolks.

Excipients: a little egg yolk liquid, a little corn starch.

1. Bake the egg yolks soaked in rum for 2 hours in an oven at 180 degrees Celsius for 5 minutes.

2. Pour peanut oil and converted syrup into a bowl and mix until the syrup turns white.

3. Sift the mooncake powder into the bowl and mix until there is no dry powder.

4. Cover the dough with plastic wrap and let it stand for 30 minutes.

5. Divide the awakened dough into 10 grams and the lotus paste mooncake filling into 30 grams. After the egg yolk is cooled, wrap the egg yolk in lotus paste and rub it round.

6. Put a little cornstarch into the moon cake mold, pour off the excess flour after it is evenly sticked, and put the moon cake embryo into the mold.

7. Set the baking function in the oven, the temperature is 200 degrees, put in the moon cakes after preheating, and bake in the middle layer for 5 minutes.

8. Take out the moon cakes, sieve the egg yolk liquid evenly, and bake them in the oven again for about 10 minutes.

9. The mooncakes can be eaten after they are cool.

Notes:

Do not take out the baked mooncakes immediately to prevent sticking to the bottom. Wait until the mooncakes are completely cooled before taking them out.

Material. Crust: 100 grams of all-purpose flour, 5 grams of milk powder, 75 grams of invert sugar syrup, 1 gram of soap water, 25 grams of peanut oil, filling: about 750 grams of lotus paste, 9 salted egg yolks, surface brushing: , egg yolk water (1 egg yolk + 1 tablespoon of egg white).

Method. 1.Add water to the invert sugar syrup and stir to mix well.

2.In the mixed syrup, add the peanut oil, stir to combine, pour in the flour and milk powder.

3.Knead into a dough. Wrap the kneaded dough in plastic wrap and let it stand for 2 hours.

4.Prepare raw salted egg yolks. If your salted egg yolk is fishy, soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell.

5.Once the dough is on hold, divide it into small portions as needed. Divide the lotus paste into small portions. The ratio of skin to filling is 2:8. However, when packing, the proportion I did did not reach this.

6.Divide 1 part of the lotus paste filling into two pieces, sandwich the egg yolk in the middle, and knead the lotus paste with the egg yolk into a circle.

7.Take a pie dough, flatten it on the palm of your hand, put the lotus paste filling in the middle of the dough, slowly push the pie crust up with both hands, wrap the lotus paste, pay attention to the strength, try to make the pie crust thick and even, and do not expose the filling.

8.After wrapping, it becomes a round ball, and a little flour is slapped on the round ball to facilitate demolding. Put the ball dough into the mooncake mold.

9.The moon cake mold is pressed directly on the baking tray to press out the moon cake pattern (do not grease the baking sheet, and do not pad non-sticky things, but you can pad tin foil).

10.Mention the mooncake mold, and it's done. Spray some water on the surface of the mooncake and bake it in a preheated 180-degree oven.

11.Bake for about 5 minutes, wait for the moon cake pattern to set, take it out and brush the egg yolk water on the surface (only brush the surface, not the side), and then put it in the oven, the temperature will drop to 150 degrees, and bake until the surrounding is waist drum-shaped, and the pie crust can be evenly colored. It takes about 20 minutes to bake in total (the time is for reference, please adjust according to the actual situation of the oven).

Raw materials for cake crust: all-purpose flour, milk powder, alkaline water, appropriate amount of peanut oil, invert sugar water.

Filling ingredients: salted egg yolk, lotus paste, egg.

Production Steps:1After the alkaline water and invert sugar water are well mixed, pour in an appropriate amount of peanut oil, gradually add some flour and milk powder, and then stir well. Then knead all of these into a dough, cover it with a piece of plastic wrap, and let it rise for about two hours.

2.Soak the salted egg yolk in vegetable oil for 30 minutes to get rid of the fishy smell of the salted egg yolk.

3.The proofing dough is then divided into small balls of the same size. At the same time, divide the prepared lotus paste into equal sizes. The ratio of crust to filling is between 37 or 28, which is fine. The main principle is that the filling should be thin and the skin should be thin.

4.Then divide one serving size of lotus paste into two halves, and then put the processed salted egg yolk in the middle of the lotus paste and knead it into a circle.

5.Then flatten the prepared dough crust and place the egg yolk lotus paste filling in the middle to wrap it into a circle. The surface can be properly sprinkled with some flour to prevent sticking.

6.Then put the finished moon cakes into the moon cake mold, press out the flower pattern and dry cloth pattern of the moon cakes, and then take out the moon cakes and arrange them one by one in the oven plate. Bake in the oven for five minutes, then take it out and coat the surface of the mooncake with egg yolk water.

Then put the mooncakes in the oven and continue to bake, and the temperature is generally controlled at about 50 degrees. Bake for about another twenty minutes before serving.

The production method of egg yolk mooncakes is very simple, and ordinary families can basically complete it alone as long as they have an oven. However, egg yolk lotus paste mooncakes are very high in calories, and it is easy not to digest them if you eat too much, so when you eat egg yolk lotus paste mooncakes, you can eat them at most once a day, or the mooncakes will be eaten by the whole family, which is healthier and will not burden the stomach.

Gram red lotus mud or white lotus mud can be soaked for more than three hours.

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2.After rinsing, add enough water and boil for about 2-3 hours, and knead the lotus paste directly into powder immediately.

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3.Strain out excess water.

4.Place in a blender and blend until smooth. If it's dry, you can add a little water and beat again.

5.Crust ingredients: 75g of invert sugar syrup, 2g of chestnut water (I use 10g of edible alkaline flour and 30g of water to convert, and then talk about taking 2g), 25g of peanut oil mix and stir well.

6.Add 100g of all-purpose flour to the mixed syrup to make a dough, wrap it in plastic wrap and let it sit for 1 hour.

7.Prepare salted egg yolks.

8.Lotus paste is divided into 70g, and skin is divided into 30g. Generally, the ratio of skin to filling of 100g mooncake is 2:8 or 3:7.

9.Lotus contains puree wrapped in salted egg yolk.

10.Wrap in a cake bag and form a ball.

11.Pat some flour on the crust and put it in a mooncake mold to press and shape.