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Cantonese moon cake - egg yolk winter wing moon cake at Cantonese moon cake - egg yolk winter wing moon cake – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Cantonese moon cake - egg yolk winter wing moon cake

Invert syrup www.xiachufang.com/recipe/100563258/ egg yolk, sesame seeds, Guangyue www.xiachufang.com/recipe/101882834/ egg yolk, lotus paste, bean paste, Guangyue www.xiachufang.com/recipe/100560148/ finished products, each 50 grams of about 22 finished products, 75 grams of each 17 moon cakes, the shelf life of the moon cake is about a week, this side is not suitable for molds, oiled production, brush egg yolk water, must be brushed thin enough, otherwise it will affect the pattern, the ratio of egg yolk water in the square can be brushed more than 100. Many cooks have problems after baking: (1) The skin is too soft, and the mixed noodles are not fully awakened, and the solution is that I usually wake up for more than 2 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 you make a perfect Guangyue mooncake, the pattern is not clear after baking, and the egg wash is too much brush. 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. Do not put the mixed dough in the refrigerator to rise, otherwise it will cause the finished moon cake to be sealed and stored at room temperature to return oil. 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.

Cantonese moon cake - egg yolk winter wing moon cake

Ingredients

Mooncakefillinginging
Wintermelon 2500 g
Maltose 100 g
Brownsugar 100 g
Butter 40 g
Eggyolk 22 pcs
CrustMaterial
All-purposeflour(plainflour) 200 g
Invertsyrup 140 g
Peanutoil 50 g
Soapwater 4 g
Eggyolkwater(forbrushingbreaddough)Oneeggyolkplus4percenteggwhiteplus15gramsofmilk

Cooking Instructions

  1. Peel and wash the winter melon and cut into cubes

    Cantonese moon cake - egg yolk winter wing moon cake step 0
  2. Choose a grater with coarse holes to cut into silk.

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  3. Add a pinch of salt and rub vigorously,

    or you can cook it with water and drain it

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  4. Pour into a beaten bowl covered with a sand cloth

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  5. Squeeze as much water as possible

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  6. Pour the shredded winter melon into the pot. Add butter and stir-fry over high heat.

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  7. When it is slightly dry, add maltose and brown sugar and stir-fry constantly.

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  8. When the hugging is fast, turn to medium-low heat and continue to stir-fry.

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  9. Hype to the huddle, close to the hard group. (To make Guangyue stuffing, it is slightly drier.) This is not easy to cause bulging. )

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  10. Cool and set aside.

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  11. If you like light-colored winter wings, you can choose white sugar to fry

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  12. 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.

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  13. Take the salted egg yolk and put it on a baking sheet, spray it with a high degree of white. (You can also pass the egg yolks in a bowl with white wine) Bake in the oven at 200 degrees for 5 minutes

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  14. 50g mold, divide the crust and filling according to the ratio of 3:7. 15 grams of skin, 35 grams of filling. (For example, novice stuffing can choose a 4:6 ratio.) 20g of skin, 30g of filling)

    Weigh the stuffing materials. Winter Wing wraps each egg yolk and sets 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.

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  15. 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)

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  16. 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.

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  17. 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.

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  18. Suzhou-style winter fin mooncakes

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  19. The COMBOEZ Smart Vacuum Crisper is really perfect for home use. Loading Guangyue returns oil quickly. Fill the biscuits without resurgence. The bread does not dry out. This is really good, like you can have.

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  20. 75 grams of Cantonese moon cake
    crust, 22.5 grams of
    filling, 52.5 grams
    , according to the recipe, you can make about 16 pieces.
    Bake in the middle and lower layers of the Konishi oven at 210 degrees for 8 minutes. Brush the egg yolk water and continue to bake for 15 minutes.
    (Made in September 2021) The formula is multiplied by 3 times the amount of a total of 50 pieces, 25 pieces per plate.

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