Every year around the Mid-Autumn Festival is my busiest time. But no matter how busy I am, making mooncakes is my favorite job, and I love it no matter how tired I am. Your fun may lie in tasting the sweetness and deliciousness of mooncakes, but my fun is enjoying the whole process of making mooncakes. My sister’s favorite is egg yolk mooncakes, so now I make them all into egg yolk mooncakes , which are salty and sweet, and you won’t get tired of eating them. The one with pure bean paste filling is too sweet and has a single taste, so the whole family doesn't like it.
Nowadays, there are many kinds of mooncakes. There are liquid mooncakes, snowskin mooncakes, and the stunningly beautiful crystal mooncakes , which are full of novelties. However, the most popular ones are the old-fashioned Cantonese mooncakes. Cantonese-style mooncakes have exquisite ingredients, thin skins and many fillings, are delicious, come in a variety of colors, are not easily broken, are easy to carry, and are easy to preserve, so they are very popular in the domestic and international food markets. The essence of Cantonese-style mooncakes is that the skin must be thin and translucent, the filling must be moist after the oil is returned, the filling must be abundant and cannot be separated from the skin after baking, and the texture on the surface must be shiny and clear.
Today I will share with you this " lotus paste Cantonese style mooncake". The ratio of skin to filling in this mooncake is 3:7, that is, 15 grams of skin and 35 grams of filling. Now you know how thin the skin is. Let’s take a look at how to make it. The steps are detailed and you will know it at a glance. Once you learn it, you can make it for your family and never buy it again. Homemade is healthier and tastier.
[Cantonese-style egg yolk mooncake]
Ingredients: 210 grams of low-gluten flour, 140 grams of inverted syrup, 45 grams of salad oil, appropriate amount of red bean paste, appropriate amount of lotus paste, 17 salted eggs yellow.
Production method:
1. Soak frozen salted egg yolks in corn oil for 3 days. Take out the soaked salted egg yolk and brush it with a layer of white wine. Place in a preheated oven at 180 degrees and bake for 8 minutes. Let cool and set aside.
2. Stir the inverted syrup and salad oil thoroughly until they are in an emulsified state. At this time, the syrup will turn slightly white.
3. Sift in the mooncake pre-mixed powder, cover the mixed dough with plastic wrap and let it rest for 1-2 hours.
4. For this 50g mooncake, I used a skin-to-filling ratio of 3:7. 35 grams of filling. Therefore, take an egg yolk and lotus paste filling, a total of 35 grams, as the amount of one filling, and divide them one by one.
5. Wrap the egg yolk into the lotus paste filling and roll it into a round shape. Wrap the fillings one after another, cover with plastic wrap, and set aside.
6. Divide the mooncake dough into 15g pieces, roll into balls, cover with plastic wrap and set aside.
7. Take a piece of mooncake dough, flatten it and roll it into a round shape. Add a piece of filling. The mouth is rounded.
8. Apply a little hand powder to the mooncake mold and shake off excess powder. Place the filled mooncakes into the mooncake mold. Put your backhand on the table, press out the flower shape, and take out the mooncake.
9. Spray the prepared mooncakes with a little water mist, put them in the preheated oven, bake them at 180 degrees for 5 minutes, and take them out.
10. After cooling to room temperature, brush with a layer of egg yolk liquid water. Then put it in the middle rack of the oven and bake at 180 degrees for about 10 minutes.
The mooncakes are out of the oven, but you can’t eat them yet. You have to wait until the oil in the mooncakes returns. This photo was taken after the oil was returned. The salted egg yolk is delicate and oily, and the mooncake has a thin skin and thick filling. It is super delicious. Try it out.
Tips:
1. After the dough is prepared, it needs to rest for about 1-2 hours before wrapping. The purpose is to allow the flour, sugar and oil to fully blend.
2. Take half an egg white and one egg yolk. Then add 20 ml of water, stir evenly and pass through a sieve, and the egg yolk water is ready. When brushing with egg liquid, be sure to use wool to brush , and drain the egg liquid until there is no more egg liquid flowing down the brush, and only brush the raised parts. Be sure to remember when brushing with egg wash, it’s better to use less than too much!
3. The mooncake baking time and temperature need to be adjusted according to the actual conditions of the oven and the size of the mooncake.
4. Immediately after the mooncakes come out of the oven, place them on a baking sheet to cool. After one day, the mooncakes will begin to return oil. At this time, the taste and color will be better when you eat them again.
