How to make red bean paste mooncakes, how to make sweet red bean paste mooncakes?

Raw materials of red bean paste mooncakes: low powder, red bean paste filling.

Seasoning of red bean paste mooncakes: invert sugar syrup, soap water, peanut oil.

Preparation of red bean paste mooncakes:

1. Divide the red bean paste filling into about 55g portions and roll round;

2. Add water to the invert sugar syrup and stir evenly, add peanut oil and stir well, pour in low powder, stir evenly and form a dough, let it stand for 1 hour, and then divide the dough into about 30g portions;

3. Take a portion of dough, push it into a round cake slice by hand, put in the bean paste filling, and slowly push the pie crust up from bottom to top until the red bean paste is completely covered;

4. Dip in a little powder and roll round;

5. Put it into the moon cake mold and press it vigorously;

6. Then squeeze out on a baking sheet;

7. Spray water on the moon cake blank;

8. Put it in a preheated oven at 200 degrees, bake for 5 minutes, take it out, evenly coat it with egg wash, put it back in the oven, and bake for another 15 minutes;

9. Bake until the surface is golden brown and then baked;

10. After being cooled out of the oven, keep it well, and return to the oil in about 3 days, and then you can eat it.

1. The freshly baked moon cakes are soft, but after cooling, the skin becomes hard again, so after the moon cakes are cooled, they should be preserved, and after 3-4 days of oil return, the skin will become soft, and it will be more delicious to eat at this time.

2. Be sure to spray water before putting the mooncakes into the oven to prevent the skin from cracking when baking.

1. Red beans are rich in starch, so they are also called "rice beans", which have the functions of "jin liquid, urination, swelling, swelling, and antiemetic", and are called "the valley of the heart" by Li Shizhen. Red adzuki beans are an indispensable high-nutrient, multi-functional multi-purpose grain in people's lives.

2. It is suitable for people with various types of edema and obesity.

3. Red adzuki beans are foods rich in folic acid, and mothers and lactating mothers eat more red adzuki beans to promote lactation.

Food Phase: Mooncakes:

1. Moon cakes have a lot of oil, sugar, and high cholesterol in duck egg yolk filling, which is generally a high-calorie food, and diabetics and obese people should not eat more;

2. Patients with cholecystitis and cholelithiasis should not eat more moon cakes, because eating too many moon cakes may produce acute pancreatitis, which has a rapid onset, and a small number of patients with acute diseases can die in a short period of time;

3. Patients with high blood pressure, hyperlipidemia, and coronary heart disease should not eat more moon cakes, because the sugar, oil, etc. in moon cakes can increase blood consistency, aggravate the degree of cardiac ischemia, and even induce myocardial infarction.

Take a portion of dough, push it into a round cake slice with your hand, put in the bean paste filling, slowly push the pie crust up from bottom to top until the red bean paste is completely wrapped, put it into the moon cake mold, press it hard, then squeeze it out on the baking tray, put it in the 200 degree preheated oven, middle layer, bake for 5 minutes, take it out, evenly coat the egg mixture, put it back in the oven, bake for another 15 minutes, and bake until the surface is golden brown.

<> "Sweet red bean paste moon or let the cake.

Recipe: Invert syrup: 140g

Wattle water: 4g peanut oil: 35g

All-purpose flour: 200g

Bean paste filling: 500g

Egg yolk: 1 pc.

Method: 1. Add invert sugar syrup and stir well with water, add peanut oil and stir to emulsify.

2. Add all-purpose flour, knead well, wrap plastic wrap and relax at room temperature for 2 hours.

3. Divide the bean paste filling into 30g and divide the pie crust into 20g and round them respectively (take one for the pie crust, otherwise it will be easy to dry).

4. Take one dough and finish the crust, flatten it, put in the bean paste filling, push it up with the tiger's mouth, and wrap it up.

5. The surface is dipped in dry powder to prevent sticking, put it into the mold, and press out the shape.

6. Put it in the oven, bake the upper and lower tubes at 170 degrees for 5 minutes, take it out, brush a thin layer of egg yolk water (egg yolk and water 1:1), bake in the oven at 165 degrees for 15-18 minutes, and observe the coloring in the last few minutes.

Generally, the oil will return the next day, and it is delicious!

Moon cakes were popular in the court during the Northern Song Dynasty, and later spread to the people, and were commonly known as "small cakes" and "moon groups" at that time. Below, I will share with you the practice of bean paste mooncakes, I hope it will be helpful to you!

Materials:

600 grams of red beans, 250 grams of sugar, 150 grams of maltose, 1 8 tsp salt, 60 grams of butter.

Steps

1.Soak in cold water overnight. Put the red beans into a pressure cooker, add water to cover the red beans, boil over high heat, steam on low heat, and let cool for 15 to 20 minutes.

2.Filter into a container with a strainer (it is better to soak the bottom of the strainer in water.)

3.See if it can be pressed cleanly, I used to use a blender to break it first, and I can press it directly without it.

4.Put the bean paste in the pot and boil over high heat, everyone should be careful, the bean paste will splash out, be careful of scalding.

5.Cook over medium heat while turning the bean paste thickened, cook until almost so you can add the sugar, maltose and salt, 6After adding sugar, the bean paste will become thinner, don't worry, continue to stir-fry while flipping, stir-fry until dry, then add butter, mix well and you can get out of the pan.

7.After the red bean paste is made, you can make the mooncake crust according to the crust of Cantonese mooncakes or Suzhou-style mooncakes.

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.

Moon cakes everyone knows, in the Mid-Autumn Festival August 15, every household has to eat moon cakes, usually eat moon cakes are bought on the street, now I teach you to make moon cakes at home, how to make moon cakes, below I teach you one of the practices of moon cakes, bean paste moon cakes.

Method 1

Ingredients

Prepare the bean paste filling and cake flour.

Excipients

Vegetable oil, invert sugar syrup, custard powder, edible water.

Step 1

1.Add the syrup to the water and stir well.

2.Pour vegetable oil and custard powder into the pan and stir to combine.

3.Macro buried in the sifted flour and mix well.

4.Knead the smooth dough by hand.

5.Divide the dough into 20 grams and knead the bean paste into 40 grams and knead into small doughs. Guess.

6.Put the bean paste filling on the pie crust, wrap the bean paste all with the pie crust like a bun, and close it together.

7.Put the wrapped mooncakes dipped in dry powder and put them into a mold that has been sprinkled with dry powder, and press out the pattern.

8.After the mooncakes are demolded, spray a little water on the surface, put them in a preheated 180 degree spike fiber oven and bake them for five minutes, then take them out.

9.Let cool for 5 minutes and brush with the egg wash (the ratio of egg yolk to egg white is about 20 minutes).

Method two

Ingredients

400 grams of flour.

Excipients

Oil, invert sugar syrup, 1 egg, lye, milk powder.

Method

1.Alkaline noodles and water are prepared in a ratio of 1:3.

2.Pour in the invert sugar syrup and stir to combine.

3.Pour in the cooking oil and continue to stir well.

4.Pour in the flour and milk powder and mix well.

5.Knead the dough with your hands and let it sit for an hour.

6.The dough and bean paste filling are divided into agents in a ratio of 3:7, and I made 15 grams of skin and 35 grams of filling.

7.Take one filling, press flat, put the bean paste filling in, slowly squeeze the skin up with the tiger's mouth, and wrap it all.

8.Gently knead the circle with your hands.

9.Sprinkle the inside of the mold with flour.

10.Put the mooncake embryo in.

11.Just press it out.

12.All done.

13.Bake in the oven at 200 degrees for 5 minutes to set.

14.Mix one egg yolk with a spoonful of egg whites.

15.Brush the shaped moon cake embryo with egg yolk water.

16.Continue to bake for 15 minutes.

Ingredients: white flour, duck egg yolk, red bean paste filling, white syrup, alkaline water, raw oil, eggs.

1.Mix the white syrup, alkaline water, raw oil, and flour little by little, and form a dough. The proportions of flour, white syrup, lye water, and raw oil are as follows: 1.

2.Roll the dough into small dough of the same size and roll out into a dough for later use.

3.Knead the bean paste into small round cakes, wrap the duck egg yolk, and wrap tightly into a filling.

4.Wrap the dough in the rolled dough and knead it into a ball.

5.Prepare a wooden mooncake mold, add a little dry flour, put the filled dough into the mold, press it flat, and then buckle it out of the mold.

6.Mix the egg juice with eggs in the ratio of 3 yolks and 1 whole egg, set aside.

7.Put the mooncakes in a baking tray, brush with a brush and coat the prepared egg juice before putting them in the oven.

8.The temperature of the oven is 180 degrees, bake for about 20 minutes, take it out in the middle, brush the egg juice again, and bake it.

Ingredients: 180 grams of flour (pie crust), 124 grams of invert sugar syrup (pie crust), 35 grams of peanut oil (pie crust), 3 grams of soap water (pie crust).

Excipients: 350 grams of chickpeas (bean paste filling), 130 grams of edible oil (bean paste filling), 200 grams of sugar (bean paste filling), appropriate amount of water (bean paste filling).

Steps: 1. Soak the chickpeas for about 12 hours, peel off the bean skin (soaked chickpeas, the bean skin will fall off as soon as you squeeze it, which is very convenient).

2. Put the chickpeas peeled off the bean skin into the pressure cooker, add water to the level of the beans, cover the lid and turn on the high heat, and then change the heat to low for 20 minutes.

3. The pressed chickpeas are very soft and break when pressed with a spoon.

4. Put the pressed beans in a wok.

5. Add sugar and cooking oil in batches, each time the bean paste will absorb all the sugar and oil, and then add the remaining cooking oil and sugar.

6. Keep stirring and stir-frying until the water volatilizes the bean paste filling and has some dry and hard consistency, the bean paste filling is completed, and it can be used after cooling.

7. Ingredients for the crust: all-purpose flour, soap water, invert sugar syrup, edible oil.

8. Add water and peanut oil to the invert sugar syrup and whip until emulsified.

9. Sift in medium powder and mix well.

10. Knead into a dough, cover with plastic wrap, and relax for more than two hours.

11. Use 75 grams of molds, divide the loose crust into 22 grams, and each filling is about 53 grams.

12. Take a pie crust, pat it slightly flat and round, and put a bean paste filling.

13. Wrap the pie with both hands and slowly push the crust to wrap the whole filling, and close the mouth and knead it tightly into a moon cake dough.

14. Roll the mooncake dough in the flour and shake off the excess flour.

15. Put it in the mold.

16. Press directly onto a baking sheet and push out.

17. When everything is done, spray a little mist water on top with a small watering can.

18. Preheat the oven at 19 degrees and bake on the middle layer for 5 minutes.

19. Brush with a thin layer of egg wash.

20. Put it back in the oven and bake for about 10 minutes.