Flavor blue dessert WX: WL895654773
September 18, 2021
Cantonese-style mooncakes - egg yolk mooncakes
Mooncake Recipe:
Syrup: 228g
Water: 7 g
Corn oil (salad oil): 63g
Medium gluten flour: 340g
This recipe is suitable for all grams of molds, no matter how many grams of mooncakes you make, the ratio of skin to filling is made in a ratio of 3 to 7.
The finished product can be made into: 50 grams, 80 grams, 100 grams.
I see that many kitchen friends are making their own bean paste filling, lotus paste filling, the filling used to make mooncakes must be high sugar and high oil, not any bean paste filling can be done in guangyue, and the wrong moon cake filling will collapse. Randomly reducing sugar and oil will also have a much worse taste. Mooncakes are also difficult to return to oil, if it is not high sugar and high oil, the shelf life will be greatly shortened. If you want to eat it in three days with homemade filling, try to eat it. In particular, the personal advice of bean paste filling is still to buy it, and this party is not suitable for mold oiling.
Brush egg yolk water must be thin enough, otherwise it will affect the pattern.
Many kitchen friends have problems after baking (diarrhea) mainly:
(1) The skin is too soft, the mixed noodles are not awake, the solution is that I generally wake up for a while.
(2) The oven temperature is too low.
The pattern is not clear after the moon cake is baked:
1. Too many egg wash brushes. 2. The baking temperature is too low. 3. The syrup has too much water content. 4. The crust is not enough to wake up.
After the mooncake returns to the oil, the crust is too soft and sticky, and the mooncake is not baked thoroughly.
The mooncake is sealed and stored at room temperature, and eaten as soon as possible, with a shelf life of about a week.
Do not replace the oil in the crust with other oils, which will affect the return of oil.
Do not leave the mixed dough in the refrigerator for a long time to wake up the dough.
The filling is separated because the filling is fried too dry.
The mixed dough is best made in 2.5 hours to 3 hours. The maximum time should not exceed 4 hours, otherwise it will cause diarrhea, and the finished mooncake is sealed at room temperature to save back to oil. Do not refrigerate back oil.
Fengshui suggested to buy, Chen Cun Fengshui personally felt that it was not bad. It is also possible to make your own lye water. Homemade alkaline water: the ratio of alkaline surface to water is 1:3.
The side of the mooncake is easily bulging when the baking temperature is too low. The filling ratio is unreasonable
Oily content that is too high in sugar will affect. That's what everyone calls drum waist.
Buy the filling if wrapped in egg yolk shelf life is only one week.
Egg yolk water (for brushing the cake noodles):
One egg yolk plus a quarter egg white plus 15 g of water
Mooncake Making:
Step 1
Crust making
Invert the syrup, pour the water and oil in two parts and stir well with a manual whisk. Then pour in the medium gluten flour and mix well into a ball, wrap it to preserve freshness, and relax at room temperature for more than 2 hours.
The waking time also changes according to the temperature at that time, the temperature is hot, and the time is relatively shortened (such as oil when waking up. Oil surface separation is also the right time to wake up for too long)
Step 2
Make egg yolks and place them on a baking sheet and sprinkle highly white. (You can also put the egg yolk in a bowl filled with white wine) Bake at 180 degrees in the oven for about 8 minutes, see small bubbles coming out of the bottom of the yolk, take it out of the oven and let it cool and set aside.
I use a 75g mold and divide the crust and filling in a 3:7 ratio. Skin 23 g. (30g optional for beginner skin) The weight of the filling is including egg yolk. Wrap the egg yolks with a filling (lotus paste or bean paste filling, etc.).
The weight of the filling includes the weight of the egg yolk and the lotus paste
Step 3
Weigh the filling material. Knead the filling round and set aside. The skin is flattened in the hand. Put on the filling, carefully push the dough up with the tiger's mouth, arrange the mouth, there can be no gaps, and knead the circle.
Step 4
Roll the mooncake blank into a cylindrical shape, sprinkle some flour (or cornstarch) in the mooncake mold to prevent sticking, shake the powder in the mold, and then pour out the excess powder. Use a mold to mold the doughnut mooncakes.
Step 5
Press all the mooncakes into a baking dish. Preheat the oven at 195°C/180° and spray the surface of the mooncake with a trace amount of water. Bake in the oven for 9 minutes, after the flowers are set, take them out and let them dry for a few minutes, brush a thin layer of egg yolk water, put them in the oven, and bake for about 15 minutes.
(The roasting temperature in the recipe is for reference only) Understanding the temper of your own oven is an important step towards success.
Just baked mooncakes, the crust is very dry and hard, wait for the mooncake to cool, sealed at room temperature, wait for 2-3 days, the crust will gradually become soft and oily, wait for the oil to eat.
If you bake a mooncake and return to the oil second, it is that the mooncake is not baked thoroughly (cooked).
Problems with making mooncakes:
1. Why is it easy for the crust to fall off after the mooncake is baked? A: There are several reasons for this:
(1) The mooncake skin syrup is not enough, and the solution is to increase the amount of sugar.
(2) The amount of mooncake skin oil is insufficient, and the solution is to increase the amount of oil.
(3) Too much powder is sprinkled during operation.
2. Why is the shelf life of mooncakes not long enough?
There are several reasons for this:
(1) The mooncake filling is not enough raw materials, including sugar and oil.
(2) The amount of syrup or oil in the mooncake crust is insufficient.
(3) The mooncake baking time is not enough.
(4) The sanitary conditions when making mooncakes are not qualified.
(5) The mooncake is packaged immediately without complete cooling.
(6) The packaging material is unhygienic.
3. What is the reason why the surface of the mooncake will be white after baking?
(1) There is not enough alkali water in the recipe of the mooncake skin.
(2) The baking time is too short.
(3) Sprinkle too much powder.
4. Why does the mooncake collapse after baking?
(1) The mooncake filling contains too much sugar.
(2) Baking time is too long.
(3) There is too much water in the filling.
(4) The skin and filling of the mooncake are inconsistent.
5. Why do mooncakes close after baking?
The reasons are:
(1) The mooncake is not yet fully baked.
(2) The amount of sugar oil in the filling is insufficient.
6. Why does the surface of the mooncake crack after baking?
(1) The mooncake crust is too hard.
(2) The oven noodles are too fierce.
7. Why is the mooncake slower to return oil?
(1) When cooking the syrup, the fire is too fierce.
(2) The syrup has too little moisture.
(3) Too much citric acid.
(4) Syrup return to sand.
8. What is the reason why the bottom of the mooncake is relatively smooth after baking?
The reason is that the amount of alkaline water used in the skin of the mooncake is too small.
9. What is the reason for the large hole in the bottom after the moon cake is baked?
Flavor blue dessert private room baking finishing editing