Cantonese moon cake egg yolk will flow oily method

If you want to make the egg yolk at home, it is best to choose to put the salted egg yolk in the baking tray for about 6 minutes, the salted egg yolk used under normal circumstances is frozen, so it must be put in the oven after thawing indoors, it is best to soak it in cooking oil for two days in advance, so that the baked egg yolk will not be too dry and hard, and there will be a phenomenon of oil, and the baked egg yolk will be made in the pastry. It is best to choose a 150-degree fire to bake the salted egg yolk, and be sure to grasp the time of baking the salted egg yolk, preferably no more than 8 minutes. <>

The practice of Cantonese moon cakes is relatively simple, the most important thing is to choose materials, Cantonese moon cakes have the characteristics of thin and soft skin, and the egg yolk will not appear dry and hard and fishy. The salted egg yolk with white lotus paste is also very delicious, and it may be time-consuming to make at home, but the Cantonese mooncakes made by yourself are also very hygienic and healthy. To prepare the ingredients in advance, you need all-purpose flour, peanut oil, syrup, white lotus paste, salted egg yolk, white wine, and soak water.

Pour the water, peanut oil, and syrup into a clean basin, stir well with a whisk, and make egg yolk mooncakes, it is best to choose peanut oil, because other oils cannot make egg yolk mooncakes. After stirring evenly, pour the all-purpose flour into the basin, be sure to knead it evenly with your hands, knead it into a smooth dough, cover the basin with a layer of plastic wrap, and put it indoors to ferment for about two hours, so that the moon cakes will not appear deformed. <>

Sprinkle the baked egg yolk with an appropriate amount of white wine and put it indoors, let it stand for about 5 minutes to 10 minutes, then pour in cooking oil and soak it for an hour, put the soaked salted egg yolk in the freshly fermented dough, wrap it in a layer of cake, press it into a shape with a mold, put it in the oven, and bake it for about 7 10 minutes.

First of all, the peanut oil and water should be thoroughly mixed, and then some syrup and gluten powder should be added. Then add some egg yolks, then mix them into a filling and put them in your hands, add the egg yolks and push them up. Brush the oil in the mold, then preheat the oven to 200 degrees and add the boiled mooncakes, and it is ready.

Be sure to choose the right ingredients for production, you need to choose the right peanut oil, choose all-purpose flour, the processing of salted egg yolk is very important, it is best to put the salted egg yolk in the baking tray, and you must pay attention to the temperature for baking, 150 degrees is best for about 6 minutes.

You can put some egg yolk in the making, you can also put in some sesame oil, and you can also put in some other ingredients, so that the egg yolk will flow oil.

There is no need to store the egg yolk in a room temperature environment, and it needs to go through a series of complex processes to make the egg yolk flow oil.

Egg whites can be used to fry the rotten eaters, and the salted egg yolk is made as follows:

Ingredients: 5 eggs.

Excipients: appropriate amount of salt, appropriate amount of water.

1. Take a flat-bottomed basin that can be covered with a lid, wipe the bottom of the basin and sprinkle it with a leaky layer of refined salt.

2. Use an egg white separator to separate the egg yolk from the egg white, and the egg white part can be kept for stir-frying, or mixing filling.

3. Pour the separated egg yolk directly on the refined salt, and it is best to leave a little distance between the egg yolk and the egg yolk.

4. Sprinkle a layer of salt on the surface of the egg yolk again.

5. Spray less water on the refined salt, cover the lid, and put it in the refrigerator.

6. This is what it looks like after two days and one night.

7. Rinse the refined salt on the surface of the egg yolk with water.

8. It can be used to make moon cakes.

1. First of all, clean and dry the fresh duck eggs.

2. Then soak the duck eggs in white wine, and then put them in a salt bowl and coat them with a layer of fine salt (do not roll them repeatedly).

3. Put the salted egg wrap with a layer of plastic wrap and lay it flat on a plate.

4. After that, put the eggs in the sun for 1 day, put the eggs in a bag and seal them, and then put them in a cool place at home.

5. Wait for 30 days to put the oily egg yolk into the mooncake.

How to bake salted egg yolk for moon cakes:

1. First of all, the egg yolk shell should be peeled off, and the film on the surface of the egg yolk should be peeled off.

2. Then touch the high liquor on the egg yolk, and then bake it in the oven for 5 to 8 minutes, and the temperature should reach 180 degrees.

3. Wait 5 to 8 minutes and then remove from the oven.

How to choose salted duck eggs:

1. Observe the color of salt duck eggs, high-quality salted duck eggs, the shell is bright and cyan.

2. According to the egg yolk, the egg yolk of high-quality salted duck is red.

3. Smell the smell, high-quality salted duck eggs, there is not much smell.

4. You can use the mobile phone flash to illuminate the pores, and the pores of high-quality salted duck eggs are smaller.

Butter is a kind of edible oil, but it is generally not directly used for stir-frying, and is mostly used in the production of pastries and desserts. So, can you use butter for Cantonese mooncakes? Can butter be used for mooncakes?

Can you use butter for Cantonese mooncakes.

Butter can be used to make mooncakes. Butter is made from milk, and fresh milk is stirred and the thick substance on top filters out some of the water. Mainly used as a condiment, it is nutritious but high in fat, so don't overdo it.

To prepare the butter puff pastry mooncakes.

1. Mix the flour and butter in the puff pastry into a ball, cover with plastic wrap and put it in the refrigerator for later use.

2. Mix all the ingredients in the oil skin evenly, knead it into a smooth dough, cover it with plastic wrap, and put it in the refrigerator to relax for 20 minutes.

3. The loose oil skin and puff pastry are evenly divided into 16 equal parts and rounded respectively.

4. Flatten the water and oil skin and put a puff pastry on top.

5. Wrap well, and tighten the mouth, and the mouth is facing up.

6. Squash 7. Roll it out into a cow's tongue shape.

8. Start at one end of the "beef tongue" and roll it up to the other.

9. After rolling into the shape of a "blanket", place it on the baking paper with the mouth facing down.

10. The remaining oil skin and puff pastry are also wrapped in turn, rolled out, covered with plastic wrap and relaxed for 10 minutes.

11. Flatten the long rolled dough again.

12. And roll it out again into a cow's tongue shape.

13. Roll up.

14. Place it on the baking paper again, with the mouth facing down.

15. Pinch the two ends of each small roll facing upwards.

16. Then see the kneaded dough and roll it into a round dough sheet (cover it with a fresh-keeping film to prevent it from drying out).

17. Wrap the mille-feuille puff pastry into the mooncake filling.

18. Knead well.

19. Place the top facing down in a baking tray lined with oven paper.

20. After the oven is preheated to 200 degrees Celsius, put it in the oven and bake for about 22 to 25 minutes.

21. Mix the egg yolks and fresh cheese in a thick-bottomed pan and stir well.

22. Add sugar and flour and stir thoroughly.

23. Add milk and stir well.

24. Heat over medium-low heat, stirring constantly, until the mayonnaise becomes sticky, remove from the heat and let cool for later use.

Cooking tips for mooncakes with butter puff pastry.

1. The filling of fried moon cakes must be dry rather than wet, because it is easy to crack when baking moon cakes with too much moisture.

2. Do not over-knead the butter dough to avoid the texture of the tendon shadow.

3. Do not whip the butter (that is, do not beat it until it turns white), otherwise it is easier to deform when baked.

4. Remember to sprinkle flour in the mold to prevent sticking.

5. The butter dough is not good to be pressed directly with a rolling pin into a pie crust, and it is best to attach plastic wrap to the top and bottom before operating.

Ingredients: 120 grams of low-gluten flour, 5 grams of milk powder, 65 grams of invert sugar syrup, 33 grams of vegetable oil or peanut oil, 3g of soap water, a number of salted egg yolks, a number of moon cake fillings, electronic scales and moon cake molds are indispensable.

How to make salted egg yolk:

Salted egg yolk can buy whole salted duck eggs boiled to leave the yolk, but that I think it's a bit of a waste ha, I bought ready-made vacuum-packed raw egg yolk.

1. Soak the salted egg yolk in white wine for 1-2 hours. (The purpose is to get rid of the fishy smell).

2. Put the soaked salted egg yolk in the oven at 140-160 degrees and bake for 5-6 minutes. (Don't bake it too big, so the yolk oil will be gone).

3. After the salted egg yolk is slightly cooled, soak it in sesame oil (that is, sesame oil) for later use, and replace it with peanut oil if it is not. (Purpose: Let the egg yolk have oil).

Most of the salted egg yolk will be processed here, and the moon cakes will be made below

How to make mooncakes:

1. Sieve low powder and milk powder for later use. Many people don't sift mooncake flour without sifting, but I think it's still more delicate after sifting.

2. Mix the invert sugar syrup and the water well, be sure to mix well.

3. Add oil and stir well, be sure to be even

4. Add two-thirds of the low-gluten flour, mix well with a rubber spatula, no dry powder, cover with plastic wrap and relax for 20 minutes.

After a few minutes, add the remaining one-third of the flour and milk powder together, gently turn from the bottom to the top and stir well, no dry powder. Cover with plastic wrap and let loose for 30 minutes.

6. Take out the salted egg yolk soaked in oil with a colander to control the oil.

7. Weighing the filling, I use a 75-gram mold, my filling is 45 grams, and the skin is 30 grams. Spread plastic wrap on the electronic scale and weigh them one by one. After that, knead into a dough and arrange the filling and egg yolk side by side. (The ratio of filling and skin can be adjusted according to personal taste).

Raw egg yolk first soak in cooked oil for an hour, just wrap it directly, you don't need to bake it, if you don't worry, the oven does not need to preheat after soaking in oil, just put it in the oven at 160 degrees for a minute1Spray some water on the surface of the mooncakes, put them in a preheated 200 degree oven and bake for 5 minutes;

2.Beat three egg yolks and one whole egg into a bowl and stir well. Strain the egg mixture twice to remove the foam. Add about 3 grams of salt to dilute it;

3.Take out the mooncakes, brush a thin layer of egg wash on the surface (do not brush the sides) and put them in the oven again, and bake them for about 15 minutes until they are golden brown.

Note: If the egg wash is brushed too much, the excess egg wash will be deposited between the lines, and the lines will be filled by the egg wash. Therefore, the pattern of the moon cake after baking will not be clear!