Chinese Food
Homemade red bean paste, wurenguang style moon cake
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Two months after learning to bake, I will catch up with the Mid Autumn Festival. Naturally, I will not miss the chance to learn how to make mooncakes. This year, I made more than 100 mooncakes for my friends and family. The stuffing is red bean paste and five kernel. Because the cake from the pie to the stuffing and the conversion syrup are made by oneself. Because the flavor and pigment additives are not added, the taste is really good. I'll share the production method with you. I hope more people can try it by themselves. Production of red bean paste and five kernel stuffing - for detailed methods, please click the link to make syrup - for detailed methods, please click the link < ahref = HTTP - / / blog.sina.com.cn/s/blog c80b0102v1f1. HTML style = color - # 488040; target = U blank >
Cooking ingredients
Cooking Steps
Step1:Pour the syrup into a large pot. Stir it with water and vegetable oil. Sift in the flour. First cut it with a scraper and mix until there is no dry powder. Knead it by hand. Cover with plastic wrap and wake up for 60 minutes. Divide the red bean paste and five kernel stuffing into 30 grams each and knead them into balls. Divide the awake crust into 20 grams each and knead them into balls.
Step2:Take a piece of moon cake crust and press it into a thick and even circle by hand. Put stuffing in the middle of the crust. Push the moon cake crust towards the middle with the tiger mouth between thumb and index finger to completely cover the closing mouth. Press the moon cake embryo with 50g moon cake mould.
Step3:Preheat the moon cake at 190 degrees. Put the moon cake in the middle of the oven and bake it for 5 minutes. Take out the yolk liquid and bake it at 180 degrees for 16 minutes.
Step4:The baked mooncakes can be eaten after they are cooled and put in the box for about 2 days.
Cooking tips:1. The ratio of crust and filling can be 2-8.3-7. I choose 4-6; 2. The technique of stuffing is like wrapping Lantern Festival, pushing the crust upward slightly. It should be even; 3. The liquid for washing eggs must be thin, otherwise the pattern of the moon cake will disappear; 4. The degree of conversion of syrup directly affects the color and taste of the moon cake. The syrup must be completely converted. 5. The Jianshui is mixed with edible alkali noodles and water in the proportion of 1-3, i.e. 10g alkali noodles and 30g water are mixed evenly before use. There are skills in making delicious dishes.
