Practice 1 of Cantonese-style moon cakes
raw material
Prepare some flour, buy vegetable oil, syrup and alkaline water from the supermarket, and then prepare a little salt, egg yolk and wine, adding their respective amounts according to their own needs.
working methods
1. Put the oil, syrup, alkaline water and salt into a container and heat it in a microwave oven for dozens of seconds until the syrup becomes thin. Sift in the flour and stir evenly with a rubber knife to make the mooncake skin as soft as an earlobe. Cover with plastic wrap and leave at room temperature for more than four hours.
2. Soak the salted egg yolk in the wine for ten minutes to remove the fishy smell, then put the egg yolk into the baking tray and bake it directly at 325F for seven minutes without preheating in the oven. Take it out and let it cool.
3. When making mooncake skins, you can divide them according to your own needs. Make the moon cake skin bigger and lighter. If you make the mooncake skin smaller and heavier.
4. Divide the mooncake stuffing. If you make a big moon cake, divide the moon cake stuffing into 8 portions, each portion is 1 10g, wrap the egg yolk and wrap it round. If you make small moon cakes, each serving is 30g, each serving is ***20, and half an egg yolk is wrapped, which is round.
5. Wrap the moon cake, put a piece of moon cake skin in the palm of your hand, flatten your hands and put the moon cake stuffing. Gently push the mooncake stuffing with one hand, and gently push the mooncake skin with the palm of the other hand, so that the mooncake skin can be slowly unfolded until the mooncake stuffing is completely wrapped. This technology is very important to ensure that the skin and filling will not separate after baking moon cakes. Sprinkle a little dry flour into the moon cake model, shake well and pour out the excess flour. The wrapped moon cake skin is lightly coated with a layer of dry flour. Put the moon cake balls into the model, gently flatten them and apply force evenly. Then knock it up, down, left and right, and you can easily demould it. Eat all the moon cakes in turn.
6. Preheat the oven to 350 degrees Fahrenheit, gently spray a layer of water on the surface of the moon cake, and put it on the top of the oven for five minutes. Take out the egg yolk liquid, lower the oven to 300F F, bake the moon cake in the oven for another seven minutes, take it out and brush the egg yolk liquid again, and bake it for another five minutes, or bake it to your favorite color. When you enter the oven for the last time, you can only use a lighter color and a faster color. Brushing eggs can increase the surface luster of cake crust. The consistency of the egg liquid should be appropriate. You can pull open the brush and brush two layers thinly, which will cause the color to be too deep when baking, and will also affect the clarity of the pattern.
7. Take the moon cake out of the oven, put it on the table and cool it slowly, then put it in a sealed container to return oil, and you can eat it in three or four days.
Method 2 of Cantonese moon cakes
material
Pie crust, medium flour 165g invert syrup 1 16g peanut oil 50g spoon water 4g custard powder 4g.
Filling, salted egg yolk 7-8g×20 pieces of white lotus seed paste 27-28g× 20 pieces =540-560g.
Brush the surface with liquid, egg yolk 1 protein 1/4 (about 8g).
Cantonese-style moon cake-the practice of egg yolk lotus seed paste moon cake
1. Make the crust first. Mix the syrup, peanut oil, water and custard powder (if any, don't add it, it doesn't matter, I won't add it) evenly.
2. Add flour, without sieving, just add it directly. Snacks in China don't pay attention to this.
3. Then use a scraper or scraper to stir evenly from bottom to top. The operation is simple, as shown on the right in a moment.
Wrap the plastic wrap and let it relax for at least 2 hours. It is best not to refrigerate. Even if the skin after refrigeration is heated, it will feel a little sticky.
The longer you feel relaxed at room temperature, the less sticky your hands are.
6. Next, divide the stuffing. Because egg yolk should be wrapped, according to the ratio of skin stuffing 3:7, the filling part is 35g, so egg yolk+white lotus seed paste =35g, and then egg yolk should be wrapped with lotus seed paste. Cover the separated fillings with plastic wrap and set aside.
7. It takes a long time to divide the stuffing, because it needs to be weighed accurately and then wrapped one by one. In this way, the time for crustal relaxation is almost the same. Divide a cake crust 15g and cover it with plastic wrap for later use.
8. Then pick up the crust and flatten the middle part with your thumb.
9. Then add the stuffing and slowly push the skin up with the tiger's mouth.
10. Then close your mouth and push it up slowly, similar to the feeling of wrapping jiaozi. Actually, it's not difficult It feels easier than jiaozi. Because the skin is oily, non-sticky and easy to push. You just have to try. The recipe of this crust is very good.
1 1. There is no need to sprinkle powder to prevent sticking, just press out the pattern in the moon cake mold. You can brush a thin layer of oil around the flower piece and mold in advance, but you don't think the brush is not sticky. Alas, some egg yolks are still quite big, and half of them should be exposed.
12. After pressing them one by one, you can bake them. There is no need to spray water because there is no powder coating to prevent sticking. Bake at 200℃ for 5 minutes to solidify.
13. Then take it out and brush the surface with egg yolk liquid. Don't be greedy when brushing egg yolk liquid. In fact, the egg yolk liquid I gave is more than enough to make 150 moon cakes, so everyone should know that the egg liquid brushed on each moon cake is very, very small! ! ! After the brush is stained with the egg liquid, you should exert force at the edge of the bowl to force out all the excess egg liquid, and then brush it on the surface of the moon cake. This will make the pattern clear.
14. Continue baking at 180℃ 15 minutes. When you see a little drum around the moon cake and the surface has been colored, it means it is baked.
skill
1. On the number of crust
According to the ratio of skin to stuffing of 3:7, counting the error and loss in segmentation, 20 pieces is absolutely enough, maybe a little more. It is best not to relax in the cold storage. Other proportions of skin may be fine, but this skin has a lot of syrup and oil because it doesn't need to be dusted and sprayed with water. It is easy to harden after cold storage, and it is easy to stick to hands even after heating.
2. About the problem of cake crust sticking to hands
Please make sure that the weight of all materials is accurate. Please be sure to fully emulsify peanut oil, syrup and water before adding powder and stirring evenly. The process can't be lazy. Wrap plastic wrap when relaxing, and relax for at least 2 hours. Separate small doses also need to be covered with plastic wrap. If it is still sticky, it may be the syrup. It is not recommended to make it yourself, because the moisture content and sugar conversion degree cannot be accurately measured, so it is better to buy Taigu or Shunnan syrup.