Chinese Food
Handmade moon cake with bean paste
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Although the taste of mooncakes is constantly innovating, the taste is getting better and better, and the packaging is more delicate and beautiful. In my memory, the moon cake with bean paste, which I ate in my childhood, has a strong sweet taste of bean paste. It's so delicious together with the crust. It can't be expressed in words. Maybe it's more of a memory. It witnessed my childhood and my family eating moon cakes during the Mid Autumn Festival. This year, I wrapped moon cakes at home to my parents and gave them a piece of my heart.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Put the syrup in a large bowl. Add corn oil in several times.
Step3:Whisk with the beater until the corn oil and invert syrup are combined.
Step4:Sift in the moon cake mix.
Step5:Use the mixing knife to mix evenly. Cover the plastic film and leave for one hour at room temperature.
Step6:I chose a 50g mold. 35g for each bean paste filling.
Step7:The wake-up dough is divided into 15 grams and 13.
Step8:Take a piece of dough and squash it.
Step9:Put the bean paste filling and dough on the left tiger mouth position. Push the dough with the big thenar part of the thumb. Rotate the dough during the pushing process. Let the dough slowly wrap on the filling and close the mouth.
Step10:Put the wrapped dough into the mold and press it into the shape of a mooncake [a little flour can also be sprinkled in the mold to prevent sticking, put the flour into the mold and turn it around, so that the flour can attach to the surface of the mold, and then pour out the surplus flour] spray some water on the surface of the mooncake. Spray evenly only when the kettle is used. Take a little higher and spray.
Step11:Put in the middle layer of the preheated oven and bake at 180 ℃ for 5 minutes.
Step12:After the pattern is finalized, take it out and brush a layer of yolk (only brush the surface, not the side. Use a short brush. Don't get too full of egg liquid. Just brush one side gently. The brush can be scraped at the edge of the bowl and then brushed
Step13:Keep going up and down 180 degrees for 15 minutes.
Step14:Observe the coloring at any time during baking. You can cover a layer of tin paper with the same color to prevent the color from being too dark. The crust of the freshly baked mooncake is very hard. After the mooncake is cooled, it should be sealed and stored to let it return to oil. After 23 days, the crust will gradually become soft and oily. After returning to oil, it will taste better.
Step15:The pattern has a strong sense of three-dimensional.
Cooking tips:1 ️⃣ The preparation of egg liquid: 20% of the whole egg, 80% of the net yolk and 10% of the crude oil. Two ️⃣ Use a short brush. Don't get too full of the egg liquid. Use a dry brush. You won't brush the egg liquid to the concave part of the pattern. Three ️⃣ 75g mold in 2-8 ratio. 15g skin filling 60g. Four ️⃣ You can't buy bean paste stuffing that's too wet. Otherwise, it's crazy when it's wrapped. It's hard to wrap it in pie crust. Five ️⃣ Egg yolk water can also be used by mixing egg yolk with a spoon of egg white. There are skills in making delicious dishes.
