Chinese Food
Boiled taro moon cake
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Cooking ingredients
Cooking Steps
Step1:Peel and dice pumpki
Step2:Steam over high heat until rotten
Step3:Turn into a large bowl and crush it into mud with the back of the spoon
Step4:Sift through the strainer or use the blender to make a more delicate pumpkin puree
Step5:Add cassava starch, potato starch and sugar powder
Step6:Use a rubber scraper to stir until there is no dry powder
Step7:Turn to the silica gel pad and knead it with hands to form a smooth and even ball
Step8:Put it into a bowl. Put it into a steamer again. Steam for 58 minutes. Turn off the heat and take it out when the skin color becomes darker
Step9:Knead the dough again and evenly. Pay attention to knead the dark skin of the skin and the light colored dough inside completely and evenly. There should be no difference in the depth and light. Or there should be no evenly kneaded particles and lumps
Step10:A small dose cut into 45g pieces
Step11:Take a small dosage, rub it round, roll it flat, and put in 30 grams of bean paste filling
Step12:Close the mouth and rub it into a ball. Pay attention to the tightly kneaded package. There should be no air in the middle and the stuffing should not be exposed
Step13:Mooncake puff with a small amount of raw meal
Step14:Press the small ball into the mooncake mold, press it flat and push it out, and it will become a mooncake blank
Step15:The operation of purple potato taro moon cake is basically the same as that of pumpkin. The only difference is that purple potato is relatively dry and has strong water absorption. Therefore, the starch proportion in the formula is different. At the same time, after the purple potato is steamed and milled into mud, milk or water should be added and then poured into the blender for mixing, so as to get a more delicate purple potato mud. Otherwise, it will be too dry to be stirred
Step16:Take a large pot, fill with water, boil it in high heat, put it into the moon cake. Add a little cold water when it boils. Turn it down. Add cold water when it boils again. Repeat for three to five times. Turn off the fire when the moon cake floats completely. Immediately take it out and put it into the cold water and soak it until it cools completely. Then take it out again and eat it. If it is put into the sealed box, refrigerate it for more than 3 hours, it will taste more elastic.
Cooking tips:First, the taro round dough is used to make the moon cake skin soft. After it is molded, it will not form when it is demoulded, but it is too hard with too much starch, which will affect the taste. The boiled moon cake will not bounce. Second, the taro round dough is a raw dough. The dough lacks ductility and gluten. To make the taro round, you only need to divide it into small dosage and cook it in a pot. So the gluten requirement of the dough is not so high. But if you use it to make it The moon cake skin will not work. It will break when it is rolled out and then filled. It can't be shaped. But I can't cook the dough and then pack the stuffing. So I thought for a minute. I decided to steam it. Steam the dough until it's half cooked. The molecular structure of starch will expand and adhere after the dough absorbs water. After kneading, the extensibility of the dough can be increased. It's much more convenient to operate. PS - the cooked mooncakes taste soft. If you put them in the refrigerator and refrigerate them, they will pop your teeth. It's a very Q feeling. Two tastes
