一、About Lotus Mooncakes with Salted Egg Yolks
Egg yolk lotus seed paste—Classic Cantonese-style mooncakes. Cantonese-style mooncakes are a traditional Mid-Autumn cuisine in Guangzhou. They are named after being produced in Guangdong. They are the most important part of Chinese mooncakes. They are characterized by their thin skins and rich fillings and long-lasting characteristics. , Has been famous throughout the country as early as the Qing Dynasty, is a must-chosen gift for relatives and friends during the Mid-Autumn Festival. One of the most famous varieties is Lotus Mooncakes with Salted Egg Yolks. It is also the basic style of Cantonese mooncakes when they were founded. It still maintains traditional craftsmanship. The fragrance of lotus seeds and the delicious egg yolk have been popular not only in Guangzhou for a century but also in the country in recent years. Widely popular in the range.
Calories: 369 kcal (100g)
Carbohydrates: 55.80 g
Fat: 12.90 g
Protein: 7.00 g
Category: Cantonese-style moon cakes
Main ingredients: flour, milk powder
二、Prepare the ingredients
Cake crust: (50g*20pcs) (7 5g*11pcs)
All-purpose flour: 165 g
Invert syrup: 116 g
Peanut oil: 50 g
Liquid soap: 4 g
Custard powder: 4 g
White lotus paste, salted egg yolk: 7-8g*20
White lotus seed paste: 27-28g*20 pieces=540-560g
Egg yolk water, 1 egg yolk, 1/4 egg white (about 8 g)
三、Cantonese-style mooncakes-the practice of Lotus Mooncakes with Salted Egg Yolks
Step 1. First, make the pie crust. Mix the syrup, peanut oil, liquid soap, and custard powder (if you have it, don’t add it if you don’t have it, it’s okay, I didn’t add it), stir well.
Step 2. Add flour without sieving, just add it directly, Chinese dim sum is not particular about this aspect.
Step 3. Then use a spatula or scraper to mix evenly from bottom to top. It’s very easy to operate, and you will be in the state shown on the right in a while.
Step 4. Wrap in plastic wrap and put it aside to relax for at least 2 hours. It is best not to refrigerate. The crust after refrigeration will feel a little sticky even if it is warmed up and then operated. I just feel relaxed at room temperature, and the longer I feel relaxed, the less sticky my hands will be.
Step 5. Next, divide the filling. Since the egg yolk is to be wrapped, the filling part is 35g according to the ratio of 3:7, so egg yolk + white lotus paste = 35g, and then wrap the egg yolk with lotus paste. Cover the divided fillings with plastic wrap and set them aside for later use.
Step 6. It takes a long time for the filling to be divided because it needs to be accurately weighed and then packaged one by one. This way, the time for the crust to relax is almost the same. Divide a 15g pie crust, cover with plastic wrap, and set aside for later use.
Step 7. Then take the pie crust and flatten the middle part with your thumb. Then add a portion of the filling and slowly push up the pie crust with a tiger’s mouth.
Step 8. Then close the mouth, and slowly push it up and close the mouth, similar to the feeling of making dumplings. In fact, it is not difficult. It feels easier than making gnocchi. Because the crust is very oily and does not stick to your hands, it is easy to push. After you try it, you will know that the recipe for this crust is really good.
Step 9. You don’t need to sprinkle powder to prevent sticking, just press out the pattern directly in the mooncake mold. After pressing them one by one, they can be baked, because there is no powder coating to prevent sticking, bake them at 200°C for 5 minutes to set the shape.
Step 10. Then take it out, brush the surface with egg yolk liquid, and continue to use the preheated oven (set temperature according to the temper of your own oven) to bake at 180°C for 15 minutes.
Step 11. Seeing a bulging out around the mooncake, and the surface has been colored, it means it is ready to bake.
四、Related moon cake recommendations