Recipe: Cantonese style moon cake - egg yolk lotus moon cake

Home Cooking Recipe: Cantonese style moon cake - egg yolk lotus moon cake

Notes:

Inverted syrup https://www.xiachufang.com/recipe/100563258/ Cantonese moon cake-Yellow winter wings moon cake https://www.xiachufang.com/recipe/101892897/ Cantonese moon cake-Yellow egg sesame moon cake https://www .xiachufang.com/recipe/101882834/ finished product 50 grams weight 22 or so I see a lot of kitchen friends are making their own bean paste, lotus filling, the fillings for moon cake must be high sugar and high oil, not just what bean paste Stuffing can be done in Guangyue. If you use the wrong mooncake filling, it will collapse. The taste of sugar reduction and oil reduction will be much worse. Mooncakes are also difficult to return to oil. If it is not high in sugar and high in oil, the shelf life will be greatly shortened. If you want to use homemade filling, try to eat it in three days. In particular, the personal recommendation of the bean paste is still good to buy, this party is not suitable for the mold smear to make the brush egg yolk water must be brushed enough thin or it will affect the pattern, the ratio of the egg yolk water can brush more than 100. Many cooks have problems with diarrhea after roasting: (1) The skin is too soft, and the noodles are not awake. I usually wake up for more than three hours. (2) The baking oven temperature is too low. The pattern of the moon cake is not clear after baking. There are too many eggs in the brush. 2. The baking temperature is too low. 3. The syrup has too much water content. 4. The pie skin is not enough time to wake up. After the moon cake is returned to the oil, the cake skin is soft and the skin is sticky. The moon cake is not baked. The moon cake is sealed at room temperature and eaten as soon as possible. The shelf life is about one week. The peanut oil in the crust should not be replaced by other oils, which will affect the oil return. Don't put the dough in the refrigerator for a long time. The separation of the stuffing is because the stuffing and frying the dough is best done in 2 and a half hours to 3 hours. The maximum time can not exceed 4 hours, otherwise it will cause the moon cake finished moon cake to be sealed and returned to the oil at room temperature. Can not refrigerate back to oil. Lishui suggested to buy, Chen Cun Lishui personally feels pretty good. The side of the mooncake is too easy to bulge. That is, everyone said the waist

Ingredients:

Steps:

  1. Home Cooking Recipe: The cake skin is made into invert syrup, drowning, and peanut oil is stirred evenly with a manual egg beater. Pour in the medium-gluten flour and mix well into a dough, and wrap the plastic wrap at room temperature for more than 2 hours. Inverted syrup https://www.xiachufang.com/recipe/100563258/

    The cake skin is made into invert syrup, drowning, and peanut oil is stirred evenly with a manual egg beater. Pour in the medium-gluten flour and mix well into a dough, and wrap the plastic wrap at room temperature for more than 2 hours. Inverted syrup https://www.xiachufang.com/recipe/100563258/

  2. Home Cooking Recipe: Making egg yolk Take the salted egg yolk on a baking sheet with oiled paper and sneeze highly white. (Also put the egg yolk in a bowl filled with white wine). Bake in the oven for 180 minutes and let it cool. I am a 50g mold, and divide the cake and stuffing in a 3:7 ratio. The filling weight is 35g (including the weight of the egg yolk). The lotus seed is first wrapped in the egg yolk, and the skin is 15 grams. (such as 30g for new hand filling, 20g for leather)

    Making egg yolk Take the salted egg yolk on a baking sheet with oiled paper and sneeze highly white. (Also put the egg yolk in a bowl filled with white wine). Bake in the oven for 180 minutes and let it cool. I am a 50g mold, and divide the cake and stuffing in a 3:7 ratio. The filling weight is 35g (including the weight of the egg yolk). The lotus seed is first wrapped in the egg yolk, and the skin is 15 grams. (such as 30g for new hand filling, 20g for leather)

  3. Home Cooking Recipe: Weigh the stuffing material. The stuffing is round and ready to use. The skin is pinched in the hand. Put the fillings, use the tiger's mouth to carefully push the dough up, and arrange the mouth to close, no gaps, and round.

    Weigh the stuffing material. The stuffing is round and ready to use. The skin is pinched in the hand. Put the fillings, use the tiger's mouth to carefully push the dough up, and arrange the mouth to close, no gaps, and round.

  4. Home Cooking Recipe: The moon cake is rolled into a cylindrical shape, thrown into the corn lake and rolled and then pressed into the mold to suppress. (Also, some anti-stick can be sprinkled in the mooncake mold, the powder will be shaken in the mold, and the excess powder will be poured out)

    The moon cake is rolled into a cylindrical shape, thrown into the corn lake and rolled and then pressed into the mold to suppress. (Also, some anti-stick can be sprinkled in the mooncake mold, the powder will be shaken in the mold, and the excess powder will be poured out)

  5. Home Cooking Recipe: The moon cakes are all pressed into the baking tray. The oven is preheated at 200 degrees and baked at 200 degrees. Spray a small amount of water on the surface of the moon cake. Bake in the oven for 5 minutes. After the pattern is set, remove it and brush a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes. (The temperature in the square is for reference only)

    The moon cakes are all pressed into the baking tray. The oven is preheated at 200 degrees and baked at 200 degrees. Spray a small amount of water on the surface of the moon cake. Bake in the oven for 5 minutes. After the pattern is set, remove it and brush a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes. (The temperature in the square is for reference only)

  6. Home Cooking Recipe: Freshly baked moon cake, the cake skin is very dry, wait for the moon cake to cool, seal at room temperature, wait 2-3 days, the cake skin will gradually become soft and oily, and then return to the oil and then eat.

    Freshly baked moon cake, the cake skin is very dry, wait for the moon cake to cool, seal at room temperature, wait 2-3 days, the cake skin will gradually become soft and oily, and then return to the oil and then eat.

  7. Home Cooking Recipe: The lotus root filling used this time is the Guangzhou kitchen cook @仔仔爱爸爸 The Likoufu brand lotus seed is really good. I also received a wide-style sausage, thank you very much for your warm kitchen. The swimming song is really moving.

    The lotus root filling used this time is the Guangzhou kitchen cook @仔仔爱爸爸 The Likoufu brand lotus seed is really good. I also received a wide-style sausage, thank you very much for your warm kitchen. The swimming song is really moving.

  8. Home Cooking Recipe: Every one is perfect.

    Every one is perfect.

  9. Home Cooking Recipe: perfect

    perfect

  10. Home Cooking Recipe: 29 problems that will occur when making moon cakes 1. Why is the cake skin easy to fall off after the moon cake is baked? A: The reasons are as follows: (1) Mooncake skin syrup is not enough, the solution is to increase the amount of sugar reduction. (2) The amount of moon cake oil is insufficient. The solution is to increase the amount of oil. (3) Too much dust during operation. 2. Why is the mooncake preservation period not long enough? A: The reasons are as follows: (1) Insufficient raw materials for moon cake fillings, including sugar and oil. (2) The amount of syrup or oil in the moon cake is insufficient. (3) The moon cake baking time is not enough. (4) The sanitary conditions were unqualified when making moon cakes. (5) The moon cake is packaged as soon as it is not completely cooled. (6) The packaging materials are unsanitary. 3. What is the reason why the surface of the moon cake will be white after it is released? A: The reasons are as follows: (1) The alkali water is not enough in the moon cake skin formula. (2) The baking time is too short. (3) Too much powder. 4. Why does the moon cake collapse after it is released? A: The reasons are as follows: (1) Mooncake stuffing has too much sugar. (2) The baking time is too long. (3) Excessive moisture in the filling. (4) Mooncake skin and soft and hard filling are inconsistent. 5. Why does the mooncake get waist after it is released? A: The reasons are: (1) The moon cake is not completely cooked. (2) The amount of sugar oil in the filling is insufficient. 6. Why does the surface of the moon cake crack after it is released? Answer: (1) The moon cake is too hard. (2) The oven is too hot. 7. Why is the moon cake returning to the oil more slowly? A: The reasons are as follows: (1) When the syrup is boiled, the fire is too strong. (2) The syrup has too little water. (3) Too much citric acid. (4) The syrup returns to the sand. 8. What is the reason why the bottom of the moon cake is smooth after it is released? A: The reason is that the amount of alkali water used in mooncakes is too small. 9. What is the reason for the large hole at the bottom of the moon cake after it is released? A: The reasons are: (1) The moon cake is not completely cooked. (2) The amount of sugar oil in the filling is insufficient. 6. Why does the surface of the moon cake crack after it is released? Answer: (1) The moon cake is too hard. (2) The oven is too hot. 7. Why is the moon cake returning to the oil more slowly? A: The reasons are as follows: (1) When the syrup is boiled, the fire is too strong. (2) The syrup has too little water. (3) Too much citric acid. (4) The syrup returns to the sand. 8. What is the reason why the bottom of the moon cake is smooth after it is released? A: The reason is that the amount of alkali water used in mooncakes is too small. 9. What is the reason for the large hole at the bottom of the moon cake after it is released? A: The reason is that the amount of alkali water used in mooncakes is too much. 10. What is the most suitable syrup to cook? Answer: (1) Cook until the temperature is about 112-118 °C. (2) The syrup can be drawn into a filament by hand. 11. Why does the moon cake syrup return to the sand after it is cooked? A: There are several reasons for this: (1) There is less water when cooking syrup. (2) Too little citric acid. (3) When the syrup is boiled, the fire is too strong. (4) It is best not to move multiple times after cooking the syrup, because multiple movements may cause the syrup to return to the sand. 12, moon cake syrup boiled the consistency is not enough, how to remedy? A: The remedy is to add some maltose as appropriate.

    29 problems that will occur when making moon cakes 1. Why is the cake skin easy to fall off after the moon cake is baked? A: The reasons are as follows: (1) Mooncake skin syrup is not enough, the solution is to increase the amount of sugar reduction. (2) The amount of moon cake oil is insufficient. The solution is to increase the amount of oil. (3) Too much dust during operation. 2. Why is the mooncake preservation period not long enough? A: The reasons are as follows: (1) Insufficient raw materials for moon cake fillings, including sugar and oil. (2) The amount of syrup or oil in the moon cake is insufficient. (3) The moon cake baking time is not enough. (4) The sanitary conditions were unqualified when making moon cakes. (5) The moon cake is packaged as soon as it is not completely cooled. (6) The packaging materials are unsanitary. 3. What is the reason why the surface of the moon cake will be white after it is released? A: The reasons are as follows: (1) The alkali water is not enough in the moon cake skin formula. (2) The baking time is too short. (3) Too much powder. 4. Why does the moon cake collapse after it is released? A: The reasons are as follows: (1) Mooncake stuffing has too much sugar. (2) The baking time is too long. (3) Excessive moisture in the filling. (4) Mooncake skin and soft and hard filling are inconsistent. 5. Why does the mooncake get waist after it is released? A: The reasons are: (1) The moon cake is not completely cooked. (2) The amount of sugar oil in the filling is insufficient. 6. Why does the surface of the moon cake crack after it is released? Answer: (1) The moon cake is too hard. (2) The oven is too hot. 7. Why is the moon cake returning to the oil more slowly? A: The reasons are as follows: (1) When the syrup is boiled, the fire is too strong. (2) The syrup has too little water. (3) Too much citric acid. (4) The syrup returns to the sand. 8. What is the reason why the bottom of the moon cake is smooth after it is released? A: The reason is that the amount of alkali water used in mooncakes is too small. 9. What is the reason for the large hole at the bottom of the moon cake after it is released? A: The reasons are: (1) The moon cake is not completely cooked. (2) The amount of sugar oil in the filling is insufficient. 6. Why does the surface of the moon cake crack after it is released? Answer: (1) The moon cake is too hard. (2) The oven is too hot. 7. Why is the moon cake returning to the oil more slowly? A: The reasons are as follows: (1) When the syrup is boiled, the fire is too strong. (2) The syrup has too little water. (3) Too much citric acid. (4) The syrup returns to the sand. 8. What is the reason why the bottom of the moon cake is smooth after it is released? A: The reason is that the amount of alkali water used in mooncakes is too small. 9. What is the reason for the large hole at the bottom of the moon cake after it is released? A: The reason is that the amount of alkali water used in mooncakes is too much. 10. What is the most suitable syrup to cook? Answer: (1) Cook until the temperature is about 112-118 °C. (2) The syrup can be drawn into a filament by hand. 11. Why does the moon cake syrup return to the sand after it is cooked? A: There are several reasons for this: (1) There is less water when cooking syrup. (2) Too little citric acid. (3) When the syrup is boiled, the fire is too strong. (4) It is best not to move multiple times after cooking the syrup, because multiple movements may cause the syrup to return to the sand. 12, moon cake syrup boiled the consistency is not enough, how to remedy? A: The remedy is to add some maltose as appropriate.

  11. Home Cooking Recipe: The outside is a 500-gram big moon cake, the middle one is 50 grams.

    The outside is a 500-gram big moon cake, the middle one is 50 grams.

  12. Home Cooking Recipe: Ginger jujube cream drink ginger jujube cream ~ ~ bloody feet, the face is naturally ruddy, shiny ... We describe a person's good health, usually think that it is 'good'. Chinese medicine believes that people are based on qi and blood, and people are most afraid of lack of blood. Insufficient blood of women can easily lead to: * Dark yellow skin relaxation * Large pores * Wrinkles early * Dry hair loss * Insomnia and more dreams * Cold hands and feet * Menopause in advance * Premature aging * Face long-sleeved swimming songs recommend everyone to take the qi and blood of ginger dates Cream, often drink it to add blood, face ruddy complexion, but also relieve cold hands and feet, especially women must drink more to drink ~ ~ ginger jujube ▪ materials ▪ ginger (peeled) 500 grams ▪ red dates 500 grams ▪ Brown sugar (black sugar) 1000g ▪ 枸杞250g ▪ Sesame 250g https://www.xiachufang.com/recipe/102165236/ Orders with demand. Do not disturb the city.

    Ginger jujube cream drink ginger jujube cream ~ ~ bloody feet, the face is naturally ruddy, shiny ... We describe a person's good health, usually think that it is 'good'. Chinese medicine believes that people are based on qi and blood, and people are most afraid of lack of blood. Insufficient blood of women can easily lead to: * Dark yellow skin relaxation * Large pores * Wrinkles early * Dry hair loss * Insomnia and more dreams * Cold hands and feet * Menopause in advance * Premature aging * Face long-sleeved swimming songs recommend everyone to take the qi and blood of ginger dates Cream, often drink it to add blood, face ruddy complexion, but also relieve cold hands and feet, especially women must drink more to drink ~ ~ ginger jujube ▪ materials ▪ ginger (peeled) 500 grams ▪ red dates 500 grams ▪ Brown sugar (black sugar) 1000g ▪ 枸杞250g ▪ Sesame 250g https://www.xiachufang.com/recipe/102165236/ Orders with demand. Do not disturb the city.

Tips:

1: The moon cake will collapse after it is released: the reason is that the mooncake stuffing is too much sugar. Baking time is too long. 2: The moon cake will be waisted after it is released: the reason is that the moon cake is not completely cooked. The amount of sugar oil in the filling is insufficient. 3: The surface of the moon cake will crack after it is released: the moon cake skin is too hard because it has been too long to wake up, and the water is lost in the dough. Too much fire on the oven will affect cracking. 4: The moon cake returns to the oil more slowly: the fire is too strong when cooking the syrup. The syrup has too little water. Too much citric acid.


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