Chinese Food
Cantonese moon cake with bean paste
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Before the Mid-Autumn Festival, the moon cakes will burn first. Many children's shoes are ready to make moon cakes. There are many people who have all kinds of questions - why do moon cakes crack when they are baked? Why is the stuffing in the shape of dregs after being dried? Why does the crust become more and more soft and sticky after baking for a few days? Why is the skin and the filling separated There are many reasons for these problems. If we analyze them one by one, it will be a long article. However, when communicating with these children's shoes, I found that most of them actually have the same problem - right. As the title said, it's stuffing. Stuffing is often overlooked. It's more important than you think. Not all fillings can be used as filling for cantonese moon cakes. Whether the cantonese moon cake can keep its shape, whether the skin and filling are not separated and whether the oil can be returned smoothly has a lot to do with the filling itself. Therefore, cantonese moon cake stuffing has the characteristics of high oil, high sugar and low water content. If not widely used
Cooking ingredients
Cooking Steps
Step1:First, make bean paste filling. Rinse red beans.
Step2:Add enough water to the red beans. Put them in the pot and boil them over high heat. Cook them over low heat until they are soft and rotten (I pressed them in a pressure cooker for half an hour). Cook until thoroughly soft and rotten. Do not feel hard.
Step3:Add the boiled red beans with the boiled water. Put it into the food processor and beat it into a delicate mud shape (the amount of water added depends on the actual situation. If you add less water, it will not move. If you add more water, the beaten mud will be thinner. It will take more time to fry later).
Step4:Add all the sugar. Heat over medium heat. Fry until the sugar dissolves.
Step5:Continue to stir fry over medium heat. Add peanut oil three times. Every time, fry until the oil is completely absorbed by the bean paste. Add another time.
Step6:After adding peanut oil, continue to stir fry. Stir fry the water slowly.
Step7:The stuffing is fried and dried.
Step8:When it's very thick, add in the cooked flour. Continue to stir until the flour and stuffing mix well. The fried stuffing is recommended to be spread on a large plate. It can make the stuffing cool quickly. The stuffing must be dried.
Step9:Then make the moon cake skin. Pour the invert syrup (click here to enter), peanut oil and water into the bowl. Use the hand eggbeater to stir evenly.
Step10:Sift the flour into the syrup.
Step11:Mix well with a scraper to make dough.
Step12:The dough just mixed is very sticky. Wrap the dough with plastic wrap and refrigerate it for at least 1 hour before use.
Step13:Divide the filling and the skin into the required points. Generally speaking, the ratio of skin and filling is 2-8. For example, if your mold is 50g, divide the skin into 10g pieces and stuffing 40g pieces.
Step14:Beat some flour on your hand to prevent sticking. Take a piece of leather and press it on the palm.
Step15:Put the stuffing on the skin.
Step16:Push the moon cake skin with the part between the big fish in your left hand, and turn the skin and filling with your fingers continuously to slowly wrap the skin on the filling.
Step17:Pack it and close it carefully.
Step18:When it's all wrapped up. Put some flour in the moon cake mould. Press the mouth of the mould with the palm of your hand. Shake it for a few times to spread the flour evenly in the mould. Pour out the excess flour.
Step19:Put the wrapped mooncake blank into the mold.
Step20:Press out the shape of the moon cake on the chopping board. Carefully move the pressed mooncakes onto the baking tray. After the moon cakes are wrapped, spray the surfac
Cooking tips:1. Compared with the previous cantonese moon cake of blog, this time I changed the formula of moon cake skin. The effect is very good. Mooncake dough is very sticky when it's just reconstituted. It needs to be refrigerated for enough time. It won't stick until the flour absorbs the syrup fully. 2. The cooked flour used in Cantonese bean paste filling is the fried flour. Put the flour (no requirement for gluten) in the pot and fry it slowly until it turns yellow. It tastes like no flour. 3. Jianshui is a kind of alkaline aqueous solution with complex composition. If you can't buy it, you can mix the edible alkali noodles and water in the proportion of 1-3 to replace it (for example, 10 grams of alkali noodles mixed with 30 grams of water can be made into 40 grams of Jian water). 4. The crust of the newly baked moon cake is very hard. After the moon cake cools, it is sealed and preserved. Wait for 23 days. The crust will gradually become soft and oily. This process is called oil return. So, the newly baked moon cake should not be eaten in a hurry. It should be eaten after oil return. Do
