How do you make mooncake infused egg paste? How to make the mooncake egg yolk taste rustling

The most favorite thing to eat in the moon cake is the egg yolk bean paste, but I used a new mold, I am not very used to it, the appearance is a bit average, not so standard, I plan to redo it and I have no time, so I made do with it.

The most favorite thing to eat in the moon cake is the egg yolk bean paste, but I used a new mold, I am not very used to it, the appearance is a bit average, not so standard, I plan to redo it and I have no time, so I made do with it.

1.Wash the dried white kidney beans, soak them in water overnight, be sure to put more water, and soak the salted duck egg yolk in corn oil overnight for later use.

2.Peel and put in a pot and add water that has not covered the kidney beans.

3.Steam until crispy and puree.

4.Weigh the filling.

5.Put the glutinous rice flour in a non-stick pot and fry over low heat and set aside.

6.Pour the kidney bean puree into a non-stick pan, add sugar and stir-fry over medium heat.

7.After boiling, add the corn oil in batches and stir-fry over low heat.

8.Getting more and more viscous.

9.When it is slightly dry and firm, add cooked glutinous rice flour and mix well.

10.Turn off the heat and set aside, cover with a layer of plastic wrap to prevent the surface from drying out.

11.Weigh the crust ingredients.

12.Put peanut oil, invert sugar syrup and soap water in a large bowl and stir until emulsified, pour in flour and milk powder and mix well.

13.Knead the dough, wrap it in plastic wrap and put it in the refrigerator for 1 hour.

14.I made 80 grams of mooncakes, the ratio of crust to filling is 3:7, and the crust is divided into 24 grams.

15.The filling and egg yolk are 56 grams in total, and the egg yolk is wrapped in the filling.

16.Spare.

17.Take a piece of pie crust and wrap it with the filling, and slowly wrap it around.

18.The moon cake mold is brushed with a layer of dry flour, and the wrapped cake blank is put in, please press and wait for a while to set.

19.Egg yolk with egg white, add water, stir well and set aside.

20.Put it in a baking dish, spray a layer of water, put it in the preheated oven, middle layer, top and bottom heat, 190 degrees, bake for five minutes to set, take out and brush a thin layer of egg yolk liquid.

21.Put it in the oven again at 180 degrees and bake for about 15 minutes.

Ingredient breakdown.

120 g cake flour.

85 grams of syrup.

Appropriate amount of lotus paste filling.

Egg yolks to taste. 30 grams of salad oil.

2 grams of alkaline water (the ratio of alkaline powder to water is 1:3).

Steps: 1.How to make the egg yolk lotus paste filling: Prepare the lotus paste filling and egg yolk, divide the lotus paste filling into several equal parts, and heat the egg yolk in the microwave for 30 seconds to take it out.

2.Take a ball of lotus paste filling and press it into a small round cake.

3.Place the egg yolk in the bungalow.

4.Wrap the egg yolks.

5.The wrapped lotus paste egg yolk filling is kneaded into small round balls.

6.Wrap all the egg yolk lotus paste filling.

7.The process of making moon cake embryos: Syrup with salad oil and lye water is placed in a container.

8.Use a whisk to whisk the syrup, salad oil and lye solution.

9.Add flour to the solution.

10.and form into a dough and leave for 2 hours.

11.Divide the dough into portions according to the size of the mold.

12.Take one portion of the dough and press it into small slices.

13.Take one serving of lotus paste egg yolk and place it on top of the dough sheet.

14.Wrap the filling, seal and roll into a ball.

15.Dip in a little dry flour.

16.Put the dough into the mooncake mold and compact, so that the whole dough fills the mold.

17.Sprinkle a little dry flour on the cutting board, turn the moon cake mold upside down, and gently knock it on the cutting board to remove the mold.

18.All the finished mooncake embryos.

19.Place the raw mooncake embryo on a baking sheet, brush the surface with water, and put it in the second layer of the preheated oven.

20.Bake at 210 for 5 minutes, take it out, brush a little egg yolk water (only brush the surface, not the depression of the lines), continue to bake for 5 minutes, turn to 150 and bake for 10 minutes.

21.After the baked moon cakes are cooled, they are sealed in a plastic bag, and the oil is returned for 2 to 3 days before eating.

The oily duck egg yolk is wrapped in red bean paste, and it tastes rustling.

Raw material. White flour, duck egg yolk, red bean paste filling, white syrup, lye, raw oil, eggs. How to make it:

Mix the white syrup, alkaline water, raw oil, and flour little by little to form a dough. Flour, white.

The proportions of syrup, alkaline water, and raw oil are as follows: 1

Roll the dough into small dough of the same size and roll out into a dough for later use.

Knead the bean paste into small round cakes, wrap the duck egg yolk, and wrap tightly into a filling.

Wrap the dough in the rolled dough and knead it into a ball.

Prepare a wooden mooncake mold, put a little dry flour, put the stuffed dough into the mold, press and flatten.

Then it is deducted from the mold.

Mix the egg juice with eggs in the ratio of 3 yolks and 1 whole egg, set aside.

Put the mooncakes in a baking tray, brush with a brush and coat the prepared egg juice before putting them in the oven.

Bake in the oven at 180 degrees for about 20 minutes, remove once in the middle and brush the egg again.

This is the method of making soft skin moon cakes, and the following points should be paid attention to when making moon cakes completely:

The ratio of the dough should be flexibly controlled according to the ingredients used at home.

It is best to use raw egg yolk for duck eggs in the filling, so that when baking mooncakes, the oil from the egg yolk will melt into the mooncake crust.

When the moon cake is buckled out of the mold, the force should be even, and the force should not be repeated.

Can come out: the dry powder in the mold should not be put more.

4. The time of baking in the oven should be based on the size of the moon cake pieces, and you can also open the oven to take a look during the baking process to avoid burning.

5. In order to make the baked mooncakes more fragrant, you can add a little less butter when mixing the dough, but remember not to add more, so as not to make it crispy.

Ingredients for egg skin mooncake crust: 600 grams of cake flour, 1 tablespoon of syrup, 2 eggs, 150 grams of sugar, 50 grams of butter, 1 tablespoon of beer, 1 tablespoon of baking soda.

Method: 1. Knock 2 eggs into a bowl and whip into egg liquid.

2. Add 150g sugar, 1 tablespoon of beer, 1 tablespoon of maltose, 1 tablespoon of baking soda and melted butter to the egg mixture.

3. Stir all the ingredients well, and whip as much as possible for a while to make all the ingredients completely mixed, which is the prepared egg sugar syrup.

4. Put the prepared egg sugar syrup in a deeper basin and put 600 grams of low-gluten flour.

5. Mix the low flour and egg sugar syrup evenly by hand, knead the dough until the surface is smooth, and set aside to ferment for 15 minutes.

7. Divide the awakened dough into 15g pieces and fill 35g pieces.

8. Take a piece of dough, pinch it slightly, put a filling on it, and slowly push it up with the tiger's mouth, pinch it tightly.

9. Brush a layer of cooking oil on the bottom of the moon cake mold, and put the finished round cake in the mold with a smooth side down.

10. Press the surface of the round cake several times with the palm of your hand, and gently push out the round cake, which is the finished moon cake blank, and put it in the oven to bake.

Ingredients: 50g of whole egg mixture

20g granulated sugar

Invert syrup (or honey) 30g

Vegetable oil 50g

Low powder 200g

Baking powder baking soda.

Preparation of egg skin moon cake crust ingredients.

Add 50g of whole egg and 20g of granulated sugar and stir until the sugar melts.

Add invert sugar syrup (or honey) and mix well.

Add cooking oil and mix well.

Mix low powder, baking powder, and baking soda into the egg mixture, crumble into a ball, divide into 8 portions, and cover with plastic wrap.

The filling is about 40g, wrapped, shaped, oven at 180 degrees, about 20 minutes, and the egg wash can be brushed once after the surface is colored.

How to make salted egg yolk: salted egg yolk can buy whole salted duck eggs boiled and leave egg yolk, but then 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, then the yolk oil will be gone).

3. After the baked 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. (The purpose is to make the egg yolk oil).

Most of the salted egg yolk is processed here, and the moon cake is 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.

The egg yolk is delicious, and it is good to take it out when it is cooked.

1. To make Cantonese moon cakes, treat salted duck eggs, raw egg yolks, and peel off the transparent film on the surface of the egg yolk, so as to ensure that the lotus paste and bean paste are only wrapped and do not leave air. There is no need to soak in oil, and there is no need to spray or soak wine.

2. Because the oil of salted duck eggs is present in the oil during the pickling process, and the salted duck eggs roasted at high temperature, the oil will precipitate, and the time of baking the egg yolk is controlled, so that the egg yolk is half-cooked, so that all the oil will be precipitated, which is the key to ensuring that the oil will flow when wrapped in moon cakes.

Pour the syrup into the container, add the water and mix well.

Add the corn oil and mix well. (This can be done with the help of a manual whisk or by stirring well).

Add salt and mix well. Pour half of the sifted flour into 2 and mix it with a spatula until it is uniform and free of particles. Pour in the remaining powder and mix well. (Be sure to let the sugar and oil mix well with the flour).

Wrap plastic wrap and put it in the refrigerator to relax overnight.

Weigh finely, one salted egg yolk, then put the filling, and adjust the ratio of filling and skin according to your needs. The best recommendation is 2:8 and 3:7, the 50g mold I used this year, the ratio of 3:7, and the total weight of the filling is 35g.

Roll the weighed filling round and flatten, put the salted egg yolk, wrap the salted egg yolk with the filling, remember to push slowly with the tiger's mouth, and wrap evenly. Finally, knead the round.

The egg mixture used to make moon cakes in baking is composed of egg yolk + light sugar water, or directly using whole egg liquid (egg yolk + egg white). The difference is: the finished skin made of egg yolk + light sugar water is more glutinous and soft (the quality meets the standard), and the finished skin made of whole egg liquid will be more shiny and has a hard shell on the surface.

How to make moon cakes: 1. Sieve the low-gluten flour and mix it with sesame oil and divide it into 24 parts.

2. Sift the all-purpose flour, pour it into a steel basin, add ghee and water, and knead evenly. Cover with plastic wrap and let stand for about 5 10 minutes, then divide into 24 minutes.

3. Divide the red bean paste into 24 pieces, press it into a concave bread and put it into the egg yolk by hand.

4. Take a piece of oily skin, flatten it and wrap it in the puff pastry into a round shape. Then squash it with your hands.

5. Press the rod into a long shape.

6. Push forward with the palm of your hand to roll up the long dough.

7. Repeat step 4 once, and then shape the leather rod into a round sheet, and then you can wrap the egg yolk crisp filling.

8. Put it in a frying pan and apply the mayonnaise and soy sauce liquid on the surface.

9. Sprinkle with sesame seeds.

11. Put it in a small paper mold when it cools out of the oven.

Use a short-bristled brush, don't make the egg wash too full, and dry bristles so that the egg wash won't be brushed into the depression of the pattern.

Egg liquid: 20% whole egg, 80% net yolk, 10% raw oil.

Tips: Remove the gelatinous part of the egg white first, and the egg yolk in the egg liquid has a high proportion before it is easy to hang on the surface of the mooncake. And filter before use. It is not necessary to use oil.

The Story of Mooncakes is a work by Bi Shumin. After Chang'e arrived at the Moon Palace, she missed her husband very much, and Hou Yi also thought about it day and night, hoping to see his wife again. One day, an immortal pointed out the method to Hou Yi:

On the night of the full moon on the 15th day of August, make a ball with flour, form a ball like a full moon, and place it in the northwest direction of the house, and then call Chang'e's name continuously, and at the third watch, Chang'e can go home for reunion. Hou Yi did so, and sure enough, he saw Chang'e flying from the moon, and the husband and wife were reunited. The dough made from this flour later evolved into various mooncakes.

Three egg yolks and one whole egg. Stir well, strain twice and then froth out. Add about 3 grams of salt to dilute it. Can.

Pay attention to the egg wash not too much, it is generally more appropriate to brush both sides

4 egg yolks, 1 whole egg, strained and add some soy sauce. The effect is better.

Wrap the bean paste with the egg yolk and then the skin with the bean paste. The mold is buckled, baked and waiting for the oil to come out!