Chinese Food
Chestnut moon cake with bean paste
(96138 views)Guangdong style Dousha moon cake. It has a long history, traditional taste, and its annual sales volume ranks first. Today's Chestnut Dousha moon cake, which inherits the tradition of Cantonese Dousha moon cake, also innovates and challenges the new taste. After adding chestnuts, the taste is better, not too sweet, and the nutrition is increased. PS-1. There is no oil return pat on the finished product drawing. It is more beautiful after oil return. 2. The following formula is 50g with 16 dosage. -
Cooking ingredients
Cooking Steps
Step1:Moon cake skin production - conversion syrup, peanut oil, Jianshui mix.
Step2:Sift the flour with medium gluten and mix it evenly
Step3:Knead into a smooth ball, wrap with plastic wrap, and let stand for 12 hours
Step4:Divided into 16 equal small groups; PS - do not rub. Directly divided into small groups.
Step5:Mooncake filling - rinse red beans. Add proper amount of water. Put in a sealed bag and freeze it; PS - can boil quickly
Step6:Take it out and put it into the pot. Boil it to a boil
Step7:Mash the cooked red beans with a cooking machine
Step8:Hot pot. Put in red bean paste. Stir fry to remove water
Step9:Add sugar. Stir fry until sugar melts
Step10:Add peanut oil in three times. Fry until the oil is absorbed and refuel each time
Step11:Add chopped chestnuts. Stir fry; PS - Cook / roast chestnuts. Dice. Don't beat into powder.
Step12:Filling cooling. 16 equal parts
Step13:Moon cake making - the moon cake skin is pressed thin by hand, in the shape of a pot. Put in the moon cake filling. Knead between the thumb and the index finger to make the moon cake skin evenly wrap the moon cake filling
Step14:Wrap the moon cake. Put it into the moon cake model. Press it. PS - if it's sticky, you can dry a little cake powder in the moon cake model.
Step15:Put the mooncakes in the baking tray. Spray water evenly
Step16:Preheat the oven. 180 degrees. Bake for 5 minutes. Remove. Coat with yolk. Bake for 15 minutes. PS - bake moon cakes. Cool them. Pack them in sealed box / bag immediately. Return oil. 35 days is the best time.
Cooking tips:1. The secret of red bean quick cooking - put it in the refrigerator, refrigerate it, freeze it, take it out and cook it quickly; 2. Fry the red bean stuffing every time until the oil is completely absorbed; 3. When the moon cake crust is mixed well, it is very sticky. It needs to be kept for 12 hours; 4. Before putting it in the oven, spray water again. It should not be too early. It is easy to put the moon cake without lines; 5. It should not be too much coated with yolk liquid. It is easy to paste the yolk liquid. 6. Each oven is different. Time and temperature are slightly different. There are skills in making delicious dishes.
I need to study
Chestnut moon cake with bean paste Very delicious