The Cantonese moon cakes I want to share today, I made the classic salted egg yolk flavor, oily and salty egg yolk, sweet but not greasy white lotus paste, and then paired with a fluffy crust.
【Cantonese Mooncakes】
Ingredients required: 105 grams of invert sugar syrup, 3 grams of soap water, 37.5 grams of peanut oil, 150 grams of all-purpose flour, 8 raw salted duck eggs, an appropriate amount of white lotus paste, a little liquor, 1 egg yolk, 5 grams of water
Tip: Today's recipe can make 8 mooncakes of 85 grams
1. Pour 105 grams of invert sugar syrup, 3 grams of soap water and 37.5 grams of peanut oil into a basin and stir well with a manual whisk
2. Then pour in 150 grams of all-purpose flour, stir it roughly with a spatula, and then put on disposable gloves and mix it into a dough with invisible dry powder
3. Put the mixed dough into a fresh-keeping bag, seal the bag tightly, and relax at room temperature for 2 hours
4. During the dough relaxation period, to deal with the filling part, first crush the raw salted duck eggs, take out the salted egg yolk (no whites), and then remove the white film on the surface of the salted egg yolk, which is the main source of fishy smell.
5. Then put the salted egg yolk into the baking tray, preheat the oven to 160 degrees and preheat for 2 minutes
6. After 2 minutes, send the baking tray to the middle layer of the oven, and bake at 150 degrees for 2 minutes. This step does not require roasting, and is mainly used to allow the alcohol to evaporate and help remove odors. If you bake it for too long, it is easy to dry the egg yolk, which will affect the taste at that time
7. Take out the baked egg yolk, let it cool and start to assemble the white lotus paste filling, weigh 1 salted egg yolk and an appropriate amount of white lotus paste, the total weight of the two can be 50 grams, for example, my salted egg yolk has 15 grams, then the white lotus paste should be kept at 35 grams, after weighing, press the white lotus paste flat, put the salted egg yolk, wrap it, and operate the rest in turn
8. After the dough is relaxed, we divide it evenly into 8 equal parts, knead them one by one after dividing them, and then cover them with plastic wrap to prevent them from being air-dried
9. Take a small dough, press it flat with the palm of your hand, put a lotus paste egg yolk filling, and wrap it in the tiger's mouth. At this point, the oven is preheated to 170 degrees
10. After wrapping the filling, put it in the flour bowl, let the surface be coated with some flour, and then pat off the excess floating powder on the surface with your hands
11. Then use 85 grams of moon cake mold, press out the shape, and operate the rest in turn, when you press, remember to leave some distance between the moon cakes, because when baking, there will be some expansion, after all the press is done, spray a little water on the surface of the moon cake with a watering can, which can prevent the moon cake from cracking on the surface when baking
12. Put it into the middle layer of the preheated oven, heat it at 165 degrees, and bake it for 5 minutes
13. During the baking of moon cakes, prepare the surface brushing, pour 1 egg yolk and 5 grams of water into a bowl and stir well
14. Bake to 5 minutes and then take out the moon cakes, at this time the oven is preheated to 165 degrees, and then we put the egg yolk water that has just been adjusted, brush on the surface of the moon cakes, rather less than more, if you brush too much, it will make the surface of the baked moon cakes black, and the pattern is not obvious, when we brush the egg yolk water, we can skim the brush on the side of the bowl a few times, skim off the excess egg yolk water, so that if you brush the moon cakes again, you don't have to worry about brushing too much. After all the brushing is done, send it to the middle layer of the oven, put it on the top heat at 165 degrees, and bake it at 150 degrees on the bottom heat for another 15 minutes
15. The baked moon cakes will be harder after being cooled in the oven, and they can not be eaten at this time, and they need to return to the oil for 1~2 days before they can be eaten
Tips:
1. If you don't have an 85-gram moon cake mold, you can also use a 50-gram moon cake mold to make it, and according to the 4:6 ratio of the pie crust filling, you can make 15 small moon cakes of 50 grams
2. Here the white lotus paste can also be replaced with others, such as bean paste filling, black sesame filling, purple potato filling, etc., all of which are okay
3. Salted egg yolk is not recommended to buy the frozen kind, the moon cake made of frozen salted egg yolk has a bad taste, and it is relatively hard, not sand or oil at all, so if you want the finished product to taste good, it is recommended that you buy raw salted duck eggs, and the salted egg yolk that is knocked out is the best taste