Cantonese style lotus paste and egg yolk mooncake
Overview
I have been making mooncakes for several years. I don’t say how good they are, but I still have some experience. Some friends started their baking journey with mooncakes in mid-autumn. When they first came into contact with baking, there were a lot of things they were confused about. Today I will just sort out some of my experience in making mooncakes over the past few years. To make mooncakes, you must first determine how big you want to make them. Common mooncake specifications include 50g, 63g, 75g, 100g, and 125g. Personally, I prefer the 50g mooncake. I think this one looks small and delicate, and the size is just right, so I won’t get tired of eating it. After determining the specifications of what is to be done, it is time to prepare the materials according to the quantity to be done. There is another problem here. The proportions of skin and filling determine the final amount of various materials used. If you like thin skin and large fillings, you can make a skin-to-filling ratio of 2:8. If you are a novice and are afraid of wrapping, you can start with 3:7. A major feature of Cantonese-style mooncakes is thin skin and large fillings, so a ratio of more than 3:7 is not recommended. I like 2:8, so I will explain it according to this ratio here. Taking my preferred 50g mooncake as an example, the 2:8 ratio requires a tare weight of 10g and a filling weight of 40g. Once you understand this, the preparation of materials is very simple, it is nothing more than some simple calculations. . . For example, if I want to make 15 mooncakes weighing 50g, then according to 2:8, the total weight of the skin is 150g and the total weight of the filling is 600g. You can fry the fillings yourself, but I suggest you choose a reliable and trustworthy store to buy online, so that the variety of filling flavors will be very rich. The materials needed for Pi'er include flour, oil, inverted syrup and alkaline water, all of which are necessary to make satisfactory mooncakes; there is also custard powder, which is kneaded into the dough with the flour during production, which will make the final baked mooncake very beautiful in color. The invert syrup and alkaline water can also be boiled and prepared by yourself, but I still recommend that you buy online, which will save a lot of time and effort. This may also be related to the fact that I usually don't have much time at work. . . Now, let’s start making~~ Ingredients (50g weighs 15 pieces): Ingredients: 66g low-gluten flour, 7g high-gluten flour, 2g custard powder, 20g corn oil, 59g syrup, 1g water **Careful friends may find that I have prepared more than 150g of materials, but 5g more, so that even if there is some loss during the dough mixing process, it will not affect the use in the end. Fillings: 450g lotus paste filling, 15 egg yolks
Tags
Ingredients
Steps
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Pour the inverted syrup into a basin and drop in the water
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Mix thoroughly with a whisk
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Add corn oil
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Stir thoroughly
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Sift in the mixture of low-gluten flour, high-gluten flour and custard powder
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Mix well and knead into a ball
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Wrap it in a bag and let it rest for about 1 hour; (**I borrowed Shu Han’s recipe here and used a method of mixing low-gluten flour and high-gluten flour to make the dough. The ratio between the two is about 9:1; if you don’t want to be so troublesome, you can directly use all-purpose flour)
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Take out the prepared filling and knead it evenly with your hands; (**General fillings need to be refrigerated and stored. When they are just taken out of the refrigerator, the filling will be a little hard, so knead it first to soften it. This will have a good wrapping effect, especially when it comes to lotus paste and egg yolk fillings. Failure to knead like this will cause gaps between the egg yolk and lotus paste in the finished product;)
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Weigh according to the weight required for production. What I am making here is a 50g mooncake with a ratio of 2:8, so the filling weight is 40g; (**General fillings can be weighed directly at 40g. For lotus paste and egg yolk fillings, the lotus paste and egg yolk need to be weighed together. The combined weight of the two must be 40g;)
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Wrap the egg yolk into lotus paste
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Round
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Wrap the measured fillings in turn and roll into balls and set aside
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Calculate the dough weight according to the previous ratio to 10g. After weighing, roll the dough into a ball and flatten it, and place the filling in the center
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Slowly push the dough up and wrap in the filling
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Shape into a ball and place in baking pan
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Take the mold, install the flower pieces with the corresponding pattern, sprinkle some flour on the inside and evenly distribute it on the inner surface of the mold
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Put the stamper on the outside of the dough ball on the baking sheet, press down hard to create a pattern, lift the stamper and push out the mooncake base
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In this way, press the dough balls on the baking sheet into patterns one by one
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Spray water on the surface of the pressed mooncake dough, then place it on the third level of the oven and bake at 190 degrees for 8 minutes
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Take it out and let it cool for a while, then apply a thin layer of egg liquid water; (**It should be noted here that after dipping the brush into the egg liquid, you must first wipe off the excess egg liquid along the edge of the bowl, leaving only a thin layer attached to the brush, so that the effect of brushing mooncakes is good, otherwise too much egg liquid will remain in the depressions of the mooncake pattern, and the final baked appearance will become blurry;)
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Put it into the second layer of the oven again, continue baking at 190 degrees for 5 minutes, then take it out to cool, brush with egg wash for the second time and continue baking for 7 minutes. After taking it out of the oven, pack it for storage and wait for the oil to return before eating
