"Hungry all year round, eating again and again."
Unconsciously, there is only one month left before the Mid-Autumn Festival, and it is time to start preparing the mooncakes.
Thanks to the backstage students, the motivation given to me early on allowed me to finally calm down and make a Dian-style cloud leg mooncake.
For people who don't like to eat sweet mooncakes, cloud leg mooncakes are simply too well balanced. The little one does not raise the stomach, and the meat aroma and fragrance are combined, which is both satisfying and very elegant.
This time I made two models, one with egg yolks and the other with roses. The cloud legs are made of honey, the taste is slight, the salted egg yolk is like a full moon, and after biting it, it is full of salty fragrance... I couldn't help but drool as I spoke.
My dad came to my house for dinner, and I gave him a taste of the mooncakes I made. What makes me happy is that my father, who does not like to eat mooncakes on weekdays, ate two more without a sound this time.
I am now very much looking forward to the arrival of the Mid-Autumn Festival in a month's time and hope to have a good weather.
Egg yolk cloud leg mooncake
One · Filling
Can make 8 fillings
1: Tear 160g of cloud leg into silk, add salt to water, soak in cloud leg shreds for 20 minutes, fish out and cut small grains for later.
*Soaking in light salt water can quickly reduce the salty taste of cloud legs without losing the umami taste of cloud legs.
2: Add 50g of honey and mix well, wrap in plastic wrap and refrigerate for one day.
3, clean water-free and oil-free pot, turn on low heat and fry 70g of flour (I use medium gluten flour, if there is no ordinary flour can also be) until yellow, smell the faint wheat aroma when it is put out, cool and set aside.
4: Wash 8 fresh salted duck eggs, take the salted egg yolk part, spray a little high white wine on the surface, put it in the 180 degree oven, bake for 5 minutes and then remove and set aside.
5: Take 35g of fried flour, 23g of lard, 18g of white sugar, pour into the marinated 105g of cloud leg shreds and mix well.
* The remaining cloud leg shreds are left for the rose filling.
6: Take an appropriate amount of cloud leg filling, wrap the salted egg yolk and roll it into a ball, each filling weighs about 35g, cover with plastic wrap and put it in the refrigerator for refrigeration.
*In summer, the temperature is high, and it can be refrigerated for 2 hours to facilitate the formation of the ball.
2 · Crust
Makes 14 crusts
1: Put 21g honey, 36g powdered sugar, 76g water, 3g baking powder and 3g baking soda into the basin and stir for about 2 minutes until fully fused.
2, 330g of medium gluten flour poured onto a clean tabletop, surrounded by a circle of flour wall, add the first step of the mixture in stages, first stir evenly with a small amount of flour, and then add 163g of lard to mix well, repeatedly rub with the root of the palm into a smooth dough, cover the plastic wrap and wake up for 30 minutes.
3: Sprinkle the plate with an appropriate amount of flour, roll the mooncake dough into long strips, cut into 14 equal parts, 45g each.
*The remaining 6 doughs are reserved for the next flavor of rose cloud leg mooncake.
4: Roll the crust dough into a ball, put your thumb into the dough to form a notch, wrap in the egg yolk cloud leg filling and knead it again into a round ball, closing the mouth down.
*Tighten the mouth carefully to avoid revealing the filling.
5: Gently press into a flat circle with your hand, turn over the face, stamp it and put it into the baking dish.
6: Bake in a preheated 200-degree oven for 20 minutes.
* After the mooncake comes out of the oven and let it cool, it is recommended to eat it after 2 days of returning to the oil, steam it in a pot of boiling water for 10 minutes before eating, and the entrance is more fragrant.
Baked, egg yolk cloud leg mooncake complete!
Rose cloud leg mooncake
The following is the amount of 6 servings
1: Take the remaining 105g of marinated cloud leg shreds, add 35g of fried flour, 23g of lard, 18g of rose sauce and mix well, knead into a ball, cover with plastic wrap, put it in the refrigerator and refrigerate for later.
2, according to the way of egg yolk cloud leg mooncake operation, stamp on the seal, into the baking pan, into the preheated 200 degree oven, baking for 20 minutes, baking, rose cloud leg mooncake complete!
There is no need to lament the years
Just get together and look up at the moon