Cantonese style egg yolk and bean paste mooncakes
Overview
Mid-Autumn Festival mooncakes represent harmony, harmony and happiness. Symbolizing reunion, it is a must-eat during the Mid-Autumn Festival. This time I am honored to participate in Xinliang’s first baking competition. It is also the time when the Mid-Autumn Festival is approaching. I wish everyone a happy, sweet, safe and healthy life! Today I would like to share with you the Cantonese-style mooncakes I made. Please give me your advice🙏
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Ingredients
Steps
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Preparing the required materials...
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Start making the pie crust. First add the syrup, peanut oil, and water into a basin and stir evenly with a manual egg beater. Sift in the medium flour.
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Add sifted medium flour and mix to form a dough (the dough will be very sticky at first, so it is best to wear gloves). Wait until the dough is smooth and non-stick to gloves. Wrap it in plastic wrap and let it rest. I usually let it rest for 2 hours (to prevent the dough from drying out, you can cover it with a wet towel during this period)
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While the pie crust is resting, you can start processing the egg yolks. I used freshly peeled salted duck eggs. Take out the egg yolks and remove the film wrapping the egg yolks. Place them on a baking sheet lined with tin foil. Spray high-strength white wine on them and place in a preheated oven at 200 degrees for 7 minutes. After baking, let cool for later use.
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Get ready to make the filling. Weigh the bean paste and egg yolk to the required weight (according to the mooncake mold, the ratio is 3:7, 4:6). For novices or those who like thicker crust, use 4:6. It depends on personal preference. For example, I like thicker crust 😄
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Here I also made lotus paste egg yolk and homemade five-nut filling
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After preparing the fillings, get ready to start wrapping! Take out the risen dough, weigh it out and roll it into balls separately for later use (remember to cover it with plastic wrap). Take a pie crust and flatten it in your hands, put the rounded fillings on it, carefully push the dough up with the tiger's mouth, arrange and seal it, and roll it into a ball (because one person can't take pictures while doing it at home, so there is no picture). Special reminder that it is best to wear gloves for easy operation during this step😬
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Wrapped mooncake base
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Then comes plastic surgery. Roll the mooncake base into a cylindrical shape, put it into the mooncake mold and press it into shape (to facilitate demolding, roll the mooncake base in cornstarch and sprinkle some dry powder in the mold; also brush a thin layer of oil in the mold, be careful to keep it light!) I like the latter to prevent the cake from drying out too much.
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Press all the mooncakes and place them on the baking sheet. Preheat the oven to 200 degrees and bake at 200 degrees (according to personal oven temperament). Bake in the oven for 7 minutes. After the pattern is set, take it out and brush it with a thin layer of egg yolk, then put it in the oven
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Pay attention to the coloring and then take it out of the oven! The freshly baked mooncakes are so soft that they are very hot to cut. After they have cooled slightly, transfer them to a cooling rack to cool completely (the mooncakes are very dry and hard at this time). The picture shows a 50g round mold (20 for the skin and 30 for the filling)
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After the mooncakes are completely cooled on the cooling net, seal them and store them at room temperature. Wait for 2-3 days. The crust will gradually become soft and oily (this is called oil recovery). Wait until the oil returns before eating. Don’t be too impatient!
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This is a 63g square mold (19 skins, 44 fillings). The picture shows the freshly baked state
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This is a cross-section on the second day of oil return
