Cantonese Egg Yolk Lotus Rong Moon Cake feuille

Published Aug 19, 2022 at 14:46pm ET

Before I played baking, I never thought I would make moon cakes. When I became a mother and played baking, I realized that moon cakes can also be DIY delicious. Today, I sent out the prescription of Shi Xiaotuan in the kitchen. To be exact, it should be the prescription of sunny day. Friends can also go down to the kitchen to search for small prescriptions.

Food Material List

1 Medium flour (Xinliang mooncake powder) 165G
2 Conversion Syrup (Archaic Syrup) 116g
3 Peanut oil (Rongs corn oil) 50g
4 Jian Shui 4G

Operational steps

1 Make pie crusts.
mix syrup, peanut oil and maple water. Add flour directly and mix evenly with a scraper or scraper from bottom to top. Put the wrapping aside and relax for at least 2 hours. Refrigeration is not recommended in the original place. I always wrap it in fresh-keeping film and let it relax at room temperature.
Because I am alone with my child, I have to start work after the child goes to bed. In the evening, knead the crust and let it relax. The next afternoon, after my son goes to bed, I will start to make it. Or you can knead the cake in the afternoon and make it after the child goes to bed at night.
I have some friends who stick their hands with this prescription. I was doing well, and I had never seen anything like that. Maybe its because of the materials I use and the slack time. Some friends also said that it had something to do with the local humidity. I did it for the first time, and I wasnt very proficient. We should communicate and learn more.
2 Divide the filling. When the ratio of skin filling is 3:7, the filling portion is 35g, so the yolk + lotus seed paste = 35g is enough.
I tried to use half a large yolk according to the original formula, but it still felt like a whole yolk was enough. Because I used big egg yolk, I am a novice, and I feel bad about bags, I reduced the amount of lotus seed, almost add up to 33 grams. Cover the yolk with lotus seed. The cut stuffing is covered with fresh-keeping film and put aside for reserve.
3 The filling is weighed and the yolks are wrapped in one by one. Its a simple thing to say, and it takes a lot of time to do it. Pay attention to the time when you do it, and estimate the time when the crust relaxes after partitioning. Then its called pie crust. Weigh the total weight of the crust and divide it by 20, which is the weight of each crust. Divide well. Place it on the plate and cover it with a fresh-keeping film. The following picture was taken when we were ready to start packing, so there was no fresh-keeping film.
4 Then take the crust, flatten the crust and put it into a filling. Slowly push the crust up bit by bit with the mouth of the tiger.
5 Slowly push it up and close the mouth. In fact, the students who cant collect it well here can try to do the wrapping method of Tangyuan. There should be many videos on the Internet. Which makes perfect? It must be difficult to do it for the first time. Just do it several times. The crust of this square is very oily, but it doesnt stick to your hands. But then I bought gloves, too oily and uncomfortable.
6 Next, prepare the embossing pattern. First brush a thin layer of oil in the flowers and moulds, not too much, because the crust itself is oily. Put the mooncakes in a cylindrical shape and press them in. When pressing, its better to press it on the table first, because some grills will be uneven. A whole yolk, more difficult to press, sometimes uneven, but since they do, we need to be adequate, enough flavor.
Because this prescription contains a lot of oil, no water spraying is needed. Bake in the oven at 200 degrees for 5 minutes. Of course, it must be preheated before entering the oven. Preheat and bake.
7 Bake at 200 degrees for 5 minutes. Brush the yolk on the surface. Be careful when brushing eggs. After the brush is stained with egg juice first, press it on the edge of the bowl, and almost all the egg juice on the brush is pressed. If there is still egg juice dripping down, it is certainly not possible. Brush a small amount, clear in the lines of the past, so that the pattern is clear and beautiful.
Brush the egg liquid, then put it in the oven and bake it at 180 degrees Celsius for about 15 minutes. Pay attention to the state of the moon cakes, because each oven is different. If you are not familiar with your oven, you should pay more attention to observation. The moon cakes are a little bulging and the surface is painted. If you still dont feel comfortable, youd better add tin paper if you want to continue baking. Otherwise, too much color will not look good.

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