Cantonese moon cake - egg yolk lotus paste moon cake

If you encounter a problem with this recipe, go to reply to the message, and there is always one suitable for you after replying to more than 1,000 messages before. After that, all the message owners did not reply Suitable for all grams of molds, no matter how many grams of moon cakes you make, they are made according to 3⃣️ than 7⃣️. Skin️ 3⃣filling️ 7⃣. Invert syrup www.xiachufang.com/recipe/100563258/ Cantonese moon cake - egg yolk winter wing moon cake www.xiachufang.com/recipe/101892897/ Cantonese moon cake - egg yolk sesame moon cake www.xiachufang.com/recipe/101882834/ finished product 50 grams and weighs about 22. 11 finished 100-gram moon cakes. I see that many chefs are making their own bean paste filling, lotus paste filling, and the filling used to make moon cakes must be high in sugar and high oil. Reducing sugar and oil indiscriminately will also taste much worse. It is also difficult for moon cakes to return oil, and if it is not high sugar and high oil, the shelf life will be greatly shortened. If you want to use the homemade filling, try to eat it within three days. Especially the bean paste filling, it is recommended to buy it as well, this side is not suitable for mold oiling and making the egg yolk water, it must be brushed thin enough, otherwise it will affect the pattern, and the proportion of egg yolk water in the square can be brushed more than 100. Many chefs have problems after baking, mainly as follows: (1) The skin is too soft, and the mixed noodles do not wake up thoroughly, and the solution is that I usually wake up for more than three hours. (2) The temperature of the baking oven is too low. The pattern of the moon cake is not clear after baking: 1. There are too many egg wash brushes. 2. The baking temperature is too low. 3. The syrup has too much water. 4. The crust does not have enough time to rest. After the moon cake is oiled back, the crust is too soft and the crust is sticky, so the moon cake is not baked thoroughly. Mooncakes are sealed and stored at room temperature, eaten as soon as possible, and have a shelf life of about one week. Do not replace the peanut oil in the crust with other oils, which will affect the oil return. Do not leave the dough in the refrigerator for a long time. The crust is separated because the filling is too dry, and the mixed dough is best made in 2 and a half to 3 hours. The maximum time should not exceed 4 hours, otherwise it will cause the finished moon cakes to be sealed and stored at room temperature for oil return. Oil return cannot be refrigerated. It is recommended to buy it, and Chen Cun Shui personally thinks it is not bad. The baking temperature is too low, and the sides of the mooncakes are easy to bulge. The filling ratio is unreasonable, and the oil content and sugar content are too high. That's what everyone calls a drum waist. Buy the filling, if wrapped in the egg yolk, the shelf life is only one week.

Ingredients

All-purposeflour 200 gram

Invertsyrup(homemadeprofilehasarecipe) 140 gram

Peanutoil 50 gram

SoapWater 4 gram

LotusSeedPaste

Saltedeggyolk

Eggyolkwater(forbrushingbreadnoodles) add an egg yolk4 one-part protein plus15 gram水

Cooking Instructions

Make
invert sugar syrup into the crust, stir the water and peanut oil with a manual whisk. Then pour in all-purpose flour and mix well to form a ball, wrap with plastic wrap and relax at room temperature for more than 2 hours.
The resting time also varies according to the temperature at that time, and the hot time is relatively shortened (such as oil when rising. The oil surface separation is just tomorrow, and the time is too long to wake up)
invert syrup www.xiachufang.com/recipe/100563258/
To make egg yolks, take the salted egg yolks and place them on a baking sheet lined with oiled paper and sprinkle them with high whiteness. (You can also put the egg yolk in a bowl with white wine) bake in the oven at 180 degrees for 8 minutes, then set aside.

I'm using a 50g mold to divide the crust and filling into a 3:7 ratio. The filling weighs 35g (including the weight of the egg yolk) and wraps the egg yolk in lotus paste first, and the skin is 15g. (If you are a novice filling, you can choose 30g, 20g skin)
Weigh the crust ingredients. Knead the filling round and set aside. The skin is pinched flat in the hands. Put the filling, carefully push the dough up with the tiger's mouth, tidy up the mouth, there can be no gaps, and knead round.
Roll the moon cake blank into a cylindrical shape, throw it into the corn lake, roll it, and then press it into the mold. (You can also sprinkle some anti-stick in the moon cake mold, shake the powder in the mold, and then pour out the excess powder)
Press all the mooncakes and put them on a baking sheet. Preheat the oven at 200 degrees and bake at 200 degrees. Spray a small amount of water on the surface of the moon cake. Bake in the oven for 5 minutes, after the pattern is set, take it out and brush with a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes.
Understanding the temper of your own oven is an important step towards success.
Freshly baked moon cakes, the crust is very dry and hard, wait for the moon cakes to cool, seal and store at room temperature, wait for 2-3 days, the crust will gradually become soft and oily, and wait for the oil to return before eating.

If the second baked mooncake returns to oil, it means that the mooncake is not baked (cooked).
The lotus paste filling used this time is a liqueur Fu brand lotus paste sent by Guangzhou chef @ä»”ä»”çˆ±çˆ¸çˆ¸, and the taste is really good.
I also received Cantonese sausages, and I sincerely thank the enthusiastic chefs. Yong Song is really moving.
Every one of them is flawless.
Perfect
29 problems that will occur when making moon cakes 1. Why is the crust easy to fall off after the moon cake is baked? Answer: The reasons are as follows:
(1) The moon cake crust syrup is not enough, and the solution is to increase the amount of sugar drop.
(2) The amount of moon cake crust oil is insufficient, and the solution is to increase the amount of oil.
(3) Excessive dusting during operation.

2. Why is the shelf life of mooncakes not long enough? Answer: The reasons are as follows: (1) Insufficient raw materials for moon cake fillings, including sugar and oil. (2) The amount of syrup or oil in the mooncake crust is insufficient. (3) Mooncake baking time is not enough. (4) The hygienic conditions are unqualified when making moon cakes. (5) The mooncakes are packed immediately before they are completely cooled. (6) The packaging materials are unhygienic.

3. What is the reason why the surface of moon cakes will turn white after baking? Answer: The reasons are as follows: (1) There is not enough alkaline water in the moon cake crust formula. (2) The baking time is too short. (3) Sprinkle too much powder.

4. Why do mooncakes collapse after they are baked? Answer: The reasons are as follows: (1) The moon cake filling contains too much sugar. (2) The baking time is too long. (3) Too much moisture in the filling. (4) The soft and hard of the moon cake crust and filling are inconsistent.

5. Why do mooncakes tighten their waists after they are baked? Answer: There are several reasons: (1) The mooncakes are not fully baked. (2) The amount of sugar and oil in the filling is insufficient.

6. Why does the surface of moon cakes crack after they are baked? Answer: (1) The mooncake crust is too hard. (2) The oven surface is too hot.

7. Why is the oil return of moon cakes slow? Answer: There are several reasons: (1) The fire is too strong when boiling syrup. (2) Too little water in the syrup. (3) Too much citric acid. (4) Syrup back to sand.

8. What is the reason why the bottom of the moon cake is relatively smooth after baking? Answer: The reason is that the amount of alkaline water used in the moon cake crust is too small.

9. What is the reason for the large hole at the bottom of the moon cake after it is baked? Answer: There are several reasons: (1) The mooncakes are not fully baked. (2) The amount of sugar and oil in the filling is insufficient.

6. Why does the surface of moon cakes crack after they are baked? Answer: (1) The mooncake crust is too hard. (2) The oven surface is too hot.

7. Why is the oil return of moon cakes slow? Answer: There are several reasons: (1) The fire is too strong when boiling syrup. (2) Too little water in the syrup. (3) Too much citric acid. (4) Syrup back to sand.

8. What is the reason why the bottom of the moon cake is relatively smooth after baking? Answer: The reason is that the amount of alkaline water used in the moon cake crust is too small.

9. What is the reason for the large hole at the bottom of the moon cake after it is baked? Answer: The reason is that the amount of alkaline water used in the moon cake crust is too much.

10. To what extent should the syrup be boiled optimally? Answer: (1) Cook until the temperature is about 112-118Â°C. (2) Sticking the syrup by hand can be pulled into a filament.

11. Why does the moon cake syrup return to the sand after cooking? Answer: There are several reasons: (1) There is less water when boiling syrup. (2) Too little citric acid. (3) The heat is too strong when boiling the syrup. (4) After boiling the syrup, it is best not to move it many times, because it is easy to cause the syrup to return to the sand after many moves.

12. The consistency of moon cake syrup is not enough, how to remedy it? A: The remedy is to add some wheat tooth sugar appropriately.
The one on the outside is a 500-gram mooncake, and the one in the middle is a 50-gram one.