![]() ![]() If adding alkaline water too much, the colour will be too dark. It helps to give nice browning on the mooncake pastry.It neutralizes the acid in the golden syrup.Notes: How important is the alkaline water in this recipe? The pastry will become soft, called “回油” (literally means ”returns oily and soft’) and shiny in one or two days. Remove from oven and let cool on a wire rack. Continue to bake until the pastry turns golden brown. Brush the mooncakes with egg wash, at about 5 minutes before removing from the oven. Bake in the preheated oven for about 10 to 12 minutes.Repeat this step to finish the remaining dough and lotus paste. Transfer the stuffed mooncake onto a lined baking tray. Lightly press the mould handle, then remove the mooncake from the mould. Spray the mooncake mould and place the stuffed mooncake into the mould. Wrap and seal the lotus paste ball with the dough disc. Then take a lotus paste ball and poke a hole in the middle with your finger. Cover a dough portion with a plastic film and roll into a thin disc. Roll each portion into a small ball shape. Divide the dough into 12 equal portions.Prepare the egg wash: whisk the egg yolk with the egg white. Cut into 12 equal portions, each 35 grams. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites would turn opaque after mixing with the wine a few minutes later. Cover with a film wrap and rest for 40 minutes. Use a spatula to combine all ingredients. Use a large bowl, mix the golden syrup, alkaline water and oil well.
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