Cantonese lotus paste egg yolk mooncake

I have always liked to eat lotus paste egg yolk cake moon, but the egg yolk is generally relatively hard in the supermarket, until one day I accidentally ate a box of lotus paste egg yolk moon cake with a very soft and oily egg yolk, wow, the feeling is different in an instant! It's been 10 years, but it's still beautiful in retrospect...... So when I started to bake, I began to look for this feeling, from the dry egg yolk at the beginning to the current freshly knocked egg yolk, from the beginning of the fried lotus paste because the lotus paste filling was a little thick and scattered in a pack, to now the delicate and mellow fragrance, no matter how I wrap it, it really stumbled and cost me some brain cells. As long as there is a pay, there will be a reward, and finally I found the feeling that I wanted lotus paste egg yolk mooncakes! Recorded just to commemorate the love for lotus paste egg yolk moon cakes, I made 75 grams of moon cakes, the crust is made of 35 grams of lotus paste and egg yolk is 40 grams, which is the amount of 20 75 grams of moon cakes. This is the wrapping of moon cakes, and the lotus paste filling will be sorted out after a period of frying, and it will follow.

Ingredients

Flour 360 g(canreplace60 g~100 gofhighflour)

Peanutoil 88 g

Invertsyrup 243 g

Soapwater 10 g

Filling:

Lotusseedpastefilling 500~550 g

Freshlyknockedsaltedeggyolk 20

eggyolk a

Water Appropriateamount

Cooking Instructions

I use fresh salted duck eggs, first knock the duck egg yolk into the container, and pour a little white wine or rice wine to get rid of the fishy smell.
Place it on the grill and bake it according to your oven temperature until the egg yolk changes color and is about to get oily. My oven is 180 degrees for 8~10 minutes, or you can heat the water in the pot and put it in the pot with plastic wrap and steam it for 10 minutes, let it cool and set aside.
When drying the egg yolk, start with the crust noodles, of course, you can also mix the crust noodles first, I do 40 at a time This program is just right. Put the peanut oil, invert sugar syrup, and water (in no order) in a container and emulsify them with an egg whip.
Sift the flour into the emulsified liquid.
Stir with a spatula until there is no dry powder, you can wear gloves and knead it quickly, remember not to overdo it.
After kneading the crust, cover with plastic wrap and leave for more than 1 hour before use.
Start weighing the filling, egg yolk + lotus paste for a total of 40 grams.
Knead the lotus paste into a ball, press it into a circle, wrap it in the egg yolk, knead it round with the palm of your hand, and the lotus paste egg yolk is inverted and ready (I am used to weighing it first, and then wrapping it together).
At the beginning, I divided the crust into 35 grams, and I first separated and then kneaded them together.
This is a kneaded round crust, covered with plastic wrap and left to air dry (I wrap it quickly and basically don't need to cover it ).
Take a pie crust and press it into a circle in the palm of your hand, then put the lotus paste egg yolk filling in the middle of the pie crust, gently push the filling with the thumb of one hand and wrap the circle with the other hand, and then gently knead the circle with the palm of your hand (one person can't take pictures while operating).
Let go of the powder and roll it in a circle, gently pat off the excess powder, and put it in the mold.
Hold the mold lightly with one hand and press down once or twice with the other, and gently pick up the mold.
Very clear.
I wrap the stuffing and put it in the baking tray first, and then put it on the mold, I feel that this is faster, and I am just used to it.
I wrap moon cakes relatively quickly, 2~3 in a minute, 2 is proper, so dozens of moon cakes are a matter of minutes for me.
The oven is preheated at 200 degrees in advance, and the moon cakes are sprayed with water and baked in the oven for 6~8 minutes (the temperature is set according to the temper of your own oven), and the surface can be slightly discolored and shaped.
Take out the moon cake can be slightly daried, take an egg yolk and add about 1/2 of the water of the egg yolk (you can also add more water), or you can sieve the egg yolk liquid to make it more delicate.
Begin to brush the egg yolk liquid, I wrap the moon cake fast but the egg wash is very slow, very fine, I adjust the egg liquid is relatively thin, you can brush two or three sides, the edges and corners of the surface of the moon cake are carefully brushed, so that the baked moon cake is very beautiful whether it returns oil or not!
Set the oven to 150 degrees, and send the mooncakes brushed with egg wash into the oven and bake for 12~13 minutes (still according to the temperature of your own oven).
Meimei is properly baked.