The mooncake has just been baked, the appearance is not drops, after two days back to the oil, the crust will become soft, the color will be darker
When I go to work, I have to make some mooncakes and take time out. Last Friday, the lotus paste was fried, the salted egg yolk was made at noon, and there was time to bake the mooncake at eight o'clock in the evening.
The yolk of the cooked duck is better than the raw one, sandy, oily, fragrant, and the raw yolk is hard and fishy
Lotus mooncakes are generally Cantonese. Today I baked two plates, and I need to get more crusts at a time, and then I will save trouble by making it later. I made four servings at a time.
100g of mooncakes per 10 quantities
Crust: 100g of medium flour, 5g of milk powder, 75g of invert syrup, 1g of water, 25g of peanut oil.
First put the invert syrup, water and peanut oil into the container, stir well, then sift in the flour, and finally put the milk powder, stir into a flocculent shape, knead into a smooth dough.
The flour should be sifted
Filling: Lotus paste filling 750g; salted egg yolks 10 pieces
Egg yolk water: one egg yolk, one large spoonful of egg liquid
Crust: 20 to 30g Filling: 70 to 80g
Bake at 200°C, preheat for 10 minutes, bake for 20 minutes, bake for 5 minutes and then brush the egg yolks with water.
Just brushed the egg yolk water
Before the mooncake is put into the oven, spray a layer of water on the surface to make the pattern clearer.
I made a 50g one, the crust is 18 ~ 20g, the lotus paste is 18 ~ 20g, the egg yolk size varies, about 8 ~ 13g, which also leads to the mooncake is also large and small. Raw egg yolks are about the same weight, so this will not happen.
There are two ways to wrap the yolk, one is to divide the lotus paste into two parts, flatten it by hand, put the egg yolk in the middle, and reunite; the other is the lotus paste is not divided, directly wrapped.
Wrap the egg yolk with lotus paste, reunite, and then knead the cake crust into a dumpling skin by hand, wrap the lotus egg yolk filling, slowly push it with the tiger's mouth, until the filling is completely wrapped, and then reunite, wrap a layer of flour on the outside to prevent sticking, and put it into the mooncake mold to form.
Sprayed raw blanks, ready to be put into the oven, a baking plate of 15 pieces
After baking two plates, it is already 11:30, wash and sleep, wait for two or three days, the mooncake is back to oil, the skin is soft, you can eat.
Did not find a wool brush, brush with silicone, egg yolk water is uneven
The same crust, different heart, can be as you like. My date paste stuffing is still frozen in the refrigerator, I can take it out on the weekend, get a bean paste filling and black sesame filling, and the mooncakes on August 15 will be ready. If you have enough time, consider the flow of heart mooncake [sneaky laugh] [sneaky laugh] [sneaky laugh]