Cantonese moon cake - egg yolk sesame moon cake
Invert syrup www.xiachufang.com/recipe/100563258/ winter wings, Guangyue www.xiachufang.com/recipe/101892897/ egg yolk, lotus paste, Guangyue www.xiachufang.com/recipe/100560148/ finished products about 22 moon cake fillings, main materials, sesame seeds, mung beans are all good things. The amount of sugar in the filling is very small, don't reduce the sugar. This side is not suitable for mold oiling to make brush egg yolk water, must be brushed thin enough, otherwise it will affect the pattern, 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. (3) Wake up for too long. If the filling is separated after baking, the Zhengming filling is too dry. If there is a bulging waist and the stuffing is too wet. Only by controlling the dryness and humidity of the filling can we make a perfect sesame Guangyue mooncake, and the pattern is not clear after baking: 1. There are too many egg liquid 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. Otherwise, it is easy to crack when packing. The mixed dough should not be rested for more than 4 hours, and the finished moon cake should be sealed at room temperature and stored 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. That's what everyone calls a drum waist
Ingredients
Cooking Instructions
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Soak the dried mung beans a day in advance. Add 250 grams of mung beans to water and soak them overnight, during which the water is changed many times, and it is recommended to soak them in the refrigerator on hot days.
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Wash the soaked mung beans first. Put gauze in the steamer, pour in the soaked mung beans and spread them out, cover the pot and steam for 50-60 minutes.
You can choose to use a Haier steam oven at 105 degrees for 30 minutes -
Stir-fry the black sesame seeds and let them cool. Add white sugar and black sesame seeds to the blender and beat into sesame powder for later use.
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Add oil to the steamed mung beans. Maltose. Sesame powder, appropriate amount of water, beaten with a cooking stick to make a paste of delicate mung bean sesame paste.
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Because the steamed mung beans are not much added when beating, the water content is not high, so you can put them in the pot and stir-fry them slightly. To make Guangyue filling, it is slightly drier. This is not easy to cause bulging.
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Cool the plastic wrap and set aside
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To make the crust, the
invert sugar syrup is soaked in water, and the peanut oil is stirred well 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 to 3 hours. -
To make egg yolks
, take the salted egg yolks and put them on a baking sheet, spray them with a high degree of white. (You can also put the egg yolk in a bowl with white wine) Bake in the oven at 200 degrees for 8 minutes and set aside.
50g mold, divide the crust and filling according to the ratio of 3:7. Skin 15 grams, filling 35 grams (weight including egg yolk)
(such as novice filling optional 4:6 ratio.) 20g skin, 30g filling) -
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 middle and lower layers of the oven for 8 minutes, after the pattern is set, take it out and brush a thin layer of egg yolk water, then put it in the oven, and bake for about 15 minutes (the temperature in the square is for reference only) -
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. -
Cut pieces
than lotus paste. The bean paste filling is delicious
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