Practice of100g egg yolk lotus seed cake

Egg yolk lotus seed paste, a classic Cantonese-style moon cake, is a traditional Mid-Autumn Festival food in Guangzhou. Named after being produced in Guangdong. It is the most important part of China moon cakes. Its thin skin and many fillings have been famous all over the country as early as the Qing Dynasty, and it is a must-have gift for relatives and friends in the Mid-Autumn Festival. One of the most famous varieties is egg yolk lotus seed cake, which is also the basic style of Cantonese moon cake when it was first produced. It still maintains the traditional production technology. Lotus seeds are fragrant and the yolk is delicious, which is not only popular in Guangzhou for a hundred years, but also popular all over the country in recent years.

Raw material editing

Cake shell:

Flour 100g, milk powder 10ml 2 teaspoons, invert syrup 75g, edible water 1/4 teaspoons (which can be replaced by mixing edible alkali and water 1:3) and salad oil 25g.

Stuffing:

About 750g lotus seed paste, salted egg yolk 10.

Brush liquid: egg yolk water (egg yolk 1+ egg white 1 spoon mixed evenly).

Physical map of egg yolk lotus seed cake

Physical map of egg yolk lotus seed cake

Exercise:

1. Pour the invert syrup into a large bowl, add the edible water and stir well, then add the salad oil and stir well.

2. Add the sieved flour and custard powder, stir well, knead it into smooth dough by hand, wrap it with plastic wrap, and let it stand and relax for more than 1 hour.

3. Marinate and drain salted egg yolk with cooking wine in advance. Divide the lotus paste stuffing into 65,438+00 portions, and add about 80g egg yolk to each portion. Knead each portion of lotus paste stuffing into balls, divide them into two halves, and put salted egg yolk in the middle. Then buckle the other half of the lotus paste stuffing, and finally knead it into balls for later use.

4. Wrap the 10 lotus paste stuffing with egg yolk in turn.

5. Divide the loosened dough into 10 portions and knead into small balls for later use.

6. Take a piece of dough and flatten it by hand. If you feel sticky, you can pat some flour on your hand to prevent it from sticking, and then wrap the stuffing ball in the middle of the dough.

7. Gently push the crust with your thumb and forefinger and slowly wrap the filling, because the crust is thin and not very delicious. Be patient, pay attention to make the crust even without revealing the filling, wrap it and knead it into a ball.

8. pat some flour on the wrapped moon cake embryo and put it into the mold for pressing.

9. Press the moon cake mold, put the prepared moon cakes into the baking tray, and make 10 moon cakes in turn.

10, preheat the oven to 200 degrees, spray water on the moon cake to prevent cracking, bake it in the oven for 5 minutes until it is solidified, take it out, brush the surface (not used on the side) with egg yolk water, bake it in the oven for about 15 minutes, observe that the crust of the moon cake is brown, take it out and let it cool, then leave it for 1-2 days.