Dousha Egg Yolk Guangyue

2024-04-15 16:15:35 102

It is the Mid Autumn Festival again, and various mooncakes and powders make their debut, and it is also in time for the beautiful mooncake season. So I came to join in the fun and try this traditional Guangyue. To be honest, I don't really love Guangyue very much, but seeing everyone doing it so enthusiastically, I can't help but take action. This move revealed that Guangyue seemed simple, but it was not easy to succeed, especially when it came to stir frying bean paste and lotus filling myself. I tried several times but failed with the filling. In fact, in the end, the finished product was still unsatisfactory. I submitted this work for everyone's reference.

Details of ingredients

Medium gluten powder100 grams
golden syrup 70 grams
Peanut oil (the rice oil I use has a good effect)25 grams
Jianshui2 grams

Technique

difficultySimple
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Dousha Egg Yolk Guangyue

1. First roll the egg yolk in high Baijiu, bake it at 150 degrees for about 10 minutes, and turn it over once in the middle. Divide into two (50 grams is usually enough for half).
2. Add water to the conversion syrup and stir well, then add oil in batches and stir evenly.
3. Sieve in the medium powder, mix well with a scraper to form a ball, do not rub too much, put it in a fresh-keeping bag and let it stand for about 2 hours.
4. I am a 50g mooncake mold, but I actually used 45g. Therefore, I weighed the egg yolk first, and then filled the remaining amount with bean paste. The total weight of the two is 30g.
5. Flatten the bean paste.
6. Put in half an egg yolk.
7. Wrap them one by one and cover them with cling film.
8. Take 15 grams of pastry crust and press it into a thin layer in the middle and a thick layer around it, then add a egg yolk bean paste filling.
9. You can turn it around first and push the crust down a few times.
10. Flip it over again and use the tiger's mouth to push it upwards.
11. Close the mouth and knead it round.
Roll around in low powder and pat off excess powder.
13. Place it in the mold and press it down slightly with some force before pushing it out.
14. Drain into a baking tray and spray water above to allow water to mist onto the surface of the mooncake. Spray before baking, do not spray in advance.
Bake at 15.200 degrees for 5-7 minutes and take out to cool slightly.
16. Brush a thin layer of egg yolk water (mix the egg yolks with a little water, use a soft bristled brush when brushing, and scrape a few times on the edge of the bowl before brushing), and depending on the situation, brush an additional layer.
Bake at 180 degrees for about 10 minutes. (Time depends on the size of my mooncake, I am 50 grams)
18. Is it good to just bake? After a while, it will look much better.
19. After being left overnight, some oil has returned and it has become relatively moist. Seal and store, preferably finished within 3 days.
20. Finished products
21. Finished products
22. Finished products