Cantonese moon cakes - egg yolk lotus paste moon cakes

Before doing it, it is recommended to read the tips to solve a lot of doubts and problems that may arise in the operation, it is a bit long, please be patient and read it! The recipe for this crust came from a sunny day, and I couldn't find it when I went to the kitchen, so I opened a new one. This crust is very easy to use and non-sticky, and the oil returns quickly, so it is very recommended! According to the description of Qingtian, it is the master's recipe, of course, it is very reliable. In terms of fillings, Lianxianglou and Guangzhou Restaurant were used. I have been strongly promoting the white lotus and red bean paste of Lianxianglou in the group before, because the taste is really good, not sweet, and they are all 100% pure white lotus and red beans, without any kidney beans to fill the number, the taste is delicate, and the taste is of course very pure. This time I tried a restaurant in Guangzhou, and found that peanut oil was used in the recipe to stir-fry, which was more authentic. Authentic Cantonese mooncakes, from the filling to the crust, should be made with peanut oil. And the lotus paste of the Guangzhou restaurant is less sweet than that of Lianxianglou (in fact, the Lianxianglou is no longer sweet). Cantonese egg yolk lotus paste mooncake (50g×20 pcs):

Ingredients

Crust:

Mediumflour 165 g

Invertsyrup 116 g

Peanutoil 50 g

Soapwater 4 g

Custardpowder 4 g

Filling:

Saltedeggyolk 7-8 g×20 pcs

Whitelotuspaste 27~28 g×20 pcs=540-560 g

Surfacebrush:

Eggyolk 1

Eggwhite 1/4(about8 g)

Cooking Instructions

Start by making the crust. Mix the syrup, peanut oil, soap water and custard powder (if you have one, don't add it, it's okay, I didn't add it) and stir well.
Add flour, don't need to sift it, just add it directly, Chinese dim sum is not particular about this.
Then use a spatula or scraper to mix well from the bottom up. It's quite easy to operate, and you can get to the state like the one on the right in a while.
Wrap in plastic wrap and set aside to relax for at least 2 hours. It is best not to refrigerate, even if the refrigerated crust is warmed up before handling, it will feel a little sticky.
I'm just relaxed at room temperature, and the longer I feel relaxed, the less sticky it becomes.
Next, divide the filling. Since the egg yolk is to be wrapped, according to the ratio of 3:7 of the skin filling, the filling part is 35g, so the egg yolk + white lotus paste = 35g is OK, and then the egg yolk is wrapped with lotus paste. Cover the divided filling with plastic wrap and set aside.
It also takes a long time to divide the filling, because it has to be weighed accurately, and then it has to be wrapped one by one. In this way, the crust will be about the same time to relax. Divide 15g of pie crust, cover with plastic wrap and set aside.
Then take the crust and flatten the middle part with your thumb.
Then add a portion of the filling and slowly push the crust up with a tiger's mouth.
Then the mouth is closed, and it is also slowly pushed up to close the mouth, similar to the feeling of making gnocchi. In fact, it's not difficult, it feels simpler than making dumplings, because the pie crust is quite oily and not sticky, so it's very easy to push, and you will know if you try it, this pie crust recipe is really good.
Finally close.
You don't need to sprinkle powder to prevent sticking, just press out the pattern directly into the moon cake mold. You can brush a thin layer of oil around the flower piece and mold beforehand, but it doesn't feel like it's sticky without brushing. Hey, some of the egg yolks are still quite big, and half of them are still exposed.
Once pressed one by one, it's ready to be baked. There is no need to spray water, because there is no flour to prevent sticking. Bake at 200Â°C for 5 minutes to set.
Then take it out, brush the egg yolk liquid on the surface, the picture below is not brushed, and I forgot to shoot it after brushing. . . . Don't be greedy when brushing the egg yolk liquid, in fact, the egg yolk liquid I gave is more than poked to make 150 mooncakes, so you should know that the egg liquid brushed into each moon cake is very, very small!! After the brush is dipped in the egg wash, you should force it on the edge of the bowl to force out the excess egg wash, and then brush it on the surface of the moon cake. In this way, the pattern will be clear!
Continue to bake in a preheated oven (Hai C45, set at 180Â°C according to your oven climate) for 15 minutes.
When you see that the surrounding area of the mooncake is a little bulging, and the surface has been colored, it means that it is baked.