How to make Cantonese red bean paste mooncakes, how to make Cantonese red bean paste mooncakes

Ingredients: 100 g plain flour

75g of invert sugar syrup

Alkaline water 3g, vegetable oil 30g

Red beans to taste. Honey to taste.

Vegetable oil to taste.

Steps. Step 1

First, prepare the ingredients for making the crust, flour, lye, and syrup.

Step 2: Weigh the three ingredients according to the proportion, mix them together, and stir them first.

Step 3 Stir well, knead into a smooth dough and let it sit for two hours.

Step 4 Wash the red beans in advance, soak them well, add an appropriate amount of water, and cook them in a pressure cooker.

Step 5 take out the cool to not hot hands, according to personal taste to add an appropriate amount of honey or sugar, crushing, I personally is lazy, did not use a food processor to play, afraid of brushing, there is a food processor, you can stir, so more delicate, I prefer this kind of ha.

Step 6After crushing, add an appropriate amount of vegetable oil to a non-stick pan and stir-fry until the water is dried and can be kneaded into a ball.

Step 7 The dough was taken out and divided into 15 pieces, 15 grams each, and the bean paste filling was divided into 35 grams each, I made three flavors, bean paste, purple sweet potato and coconut filling, and my daughter wanted to eat it, so I made another purple potato trap and coconut filling, reminding the relatives that the inexhaustible trap can be left for another time (the filling is not easy to store for too long)** can only be shot so big, and the other fillings are not photographed.

Step 8After the dough and filling are divided, flatten the dough first.

Step 9: Wrap in the red bean paste filling.

Step 10 Slowly push the crust upwards with the tiger's mouth of your hand, then close the mouth and roll it round.

Step 11Sprinkle the fried glutinous rice flour into the mold to prevent sticking.

Step 12Put the dough into a baking tray and press it with a mold. When it is almost done, the oven should be preheated to 200 degrees for 5 minutes.

Step 13 When you start baking, adjust the temperature of the upper and lower tubes of the oven to 170, bake for 5 minutes, set the shape, take it out and brush the egg yolk liquid, it is not easy to brush too much. Then put it in the oven and continue to bake for 15-18 minutes.

Step 14 Bake and bake, seal it with a fresh-keeping bag after cooling, and it will be more delicious after returning to the oil in one to two days.

Cantonese moon cakes are the folk Mid-Autumn Festival food in Guangdong, filial piety pants, Guangxi, Jiangxi and other places, so how to make Cantonese moon cakes, it will be the Mid-Autumn Festival soon, you can try to make your own moon cakes. Next, I will introduce you to how to make Cantonese bean paste mooncakes.

Raw materials

All-purpose flour 160g, lard or unflavored vegetable oil 40g, invert sugar syrup 120g, water and bean paste 700g

The steps of how to make Cantonese bean paste mooncakes

1.Mix all ingredients (except filling) and mix well with a spatula.

2.Then rub it with your hands.

3.Knead until smooth.

4.Wrap in plastic wrap and refrigerate for 40 minutes.

5.Remove refrigerated'The dough, weighed, divided into 20 equal portions.

6.The bean paste filling is also divided into 20 equal portions.

7.Roll them into balls for later use.

8.Flatten the dough and place the filling in the middle.

9.Slowly close your mouth, this is a more technical test, be patient.

10.Pinch the big mouth of the ear and roll it round.

11.Roll the flour in a circular motion, then rub the dry flour in your hands.

12.Put in the mooncake mold.

13.Press firmly, silently count for five seconds, and slowly lift up.

14.The pattern is clear.

15.Preheat the oven at 180 degrees, put the finished moon cakes in the oven and bake for five minutes, take out and brush the egg liquid with a brush (one egg yolk plus 1 3 egg whites).

16.Bake in the oven at 170 degrees for 15 minutes.

17.Take it out, dry it to room temperature and wrap it in plastic wrap, and store it at room temperature for about two days to wait for the oil to return.

18.The beautiful and chewy Cantonese bean paste mooncakes are complete, enjoy the beautiful Mid-Autumn Festival.

Tips:

This recipe can make about 20 50g moon cakes (about 100g moon cakes), the skin filling ratio is 15:35, if you want to add egg yolk, the bean paste filling used for each moon cake is 35-egg yolk weight. The original recipe was to add liquid ghee, but in line with the principle of health first, it was changed to lard.

Ingredients: Invert sugar syrup 70g

Corn oil 20g

2g of water and 100g of all-purpose flour

Bean paste filling 408g

Egg yolk water One egg yolk + a small amount of water.

The practice of filial piety cake next to the Cantonese bean paste moon mask.

The invert sugar syrup is stirred evenly with soap water, then the corn oil is added, stirred well, the all-purpose flour is poured into a smooth dough, and the manuscript is allowed to stand at room temperature for more than 2 hours.

While the crust is resting, start processing the filling, and divide the bean paste into small balls of 34 grams each.

After waking up, divide the crust into 12 equal portions, 16g each

The pie crust is flattened and wrapped into the bean paste filling, and after wrapping, it is rolled in cornstarch and pressed with a mold to create a pattern. Spray with an appropriate amount of water mist before putting it in the oven.

Bake in the oven at 200 degrees for 10 minutes, then take it out and brush it with egg yolk water, and continue to bake for another 5-10 minutes.

After baking, take it out and let it cool, wrap it, wait for 2-3 days and then return to the oil and serve!

Tips:

Preparation of bean paste mooncakes.

The materials for making bean paste moon cakes are: low-gluten flour, white sugar, water, vegetable oil, pour white sugar, water, and vegetable oil into a container, and then stir well, and then sieve the flour, after sifting the flour, pour the mixed liquid into the flour, and then knead it into a uniform dough piece, and then put it into a clean plastic bag. The size ratio of the division can be decided according to what kind of food you like to eat, but it is generally done in accordance with the ratio of 5:5, press the dough flat, roll it into a slightly thicker dough, put in the bean paste filling, and then slowly close the mouth, knead it slowly by hand, knead it round, gently wrap the outside of the kneaded dough ball with a layer of flour, and then put it into the mold for making moon cakes and press it solidly, press the pattern hard to demold, and then preheat the oven, modulate it to 180 degrees, and bake it in the oven for about 5 minutes. Let the moon cake set, then take it out and brush a layer of egg liquid on the surface of the moon cake, put it in the oven, adjust the temperature to 165 degrees and then let him bake for about 25 minutes, here you should pay attention to the temperature in the oven should not be too high, otherwise the moon cake will crack.

The trick of bean paste mooncakes.

When making bean paste filling, we must pay attention to controlling the high heat and low heat, and control the softness and hardness of the bean paste filling, as well as the dry and wet state, it is best to use an electric pressure cooker when making the bean paste filling, and we must see if the moon cakes are too sweet or not sweet when making moon cakes.