Cantonese-style white bean paste moon cakes
“Cantonese-style white bean paste moon cakes”
The practice of Cantonese-style white bean pastes moon cakes
Soak the white kidney beans in cold water overnight.
After the bean surface becomes wrinkled, the skin can be easily peeled off.
Put a small amount of water in the basin and steam for half an hour in a pressure cooker until the beans are soft and rotten.
Crush the steamed beans with a rolling tool.
Without pouring oil in the oil pan, directly fry the dried bean paste until there is no water, then add the sugar.
After the sugar has melted, add the oil in small portions and continue to stir-fry over medium and small heat.
Stir-fry until all the oil is absorbed, and the filling can be squeezed into a ball without loosening.
Let the fried stuffing cool and put it in the fresh-keeping box. If you can’t use it up for a while, you can freeze it first.
Next, make the mooncake crust. Pour the liquid water first.
Pour the invert syrup and stir well.
Pour in the salad oil and stir well.
Add milk powder and stir well.
Mix flour and starch evenly, sift and add.
Mix into a soft dough, then cover with plastic wrap and wake up for an hour.
Divide the prepared white bean paste filling into 30 grams each and knead into small balls. Divide the awake noodles into small groups of 20 grams each.
Sprinkle a thin layer of flour on the baking tray and pour out the excess flour to prevent sticking.
Take a small dough and press into a thin skin.
Put the stuffing in the middle and wrap it with skin.
Using the tiger’s mouth in the palm of your hand, slowly push up the dough, wrap all the fillings, and pinch tightly.
Put the kneaded moon cakes on the baking tray and cover them lightly with moon cake molds. With the power of your palm, gently press it down, pressing it to the end, and then lift it up when you feel the dough is completely compacted.
Gently push the two sides of the moon cake mold to release it easily.
After preheating the oven at 200 degrees for five minutes, spray a layer of water on the surface of the mooncake, and then put the mooncake into the oven.
After baking for five minutes, take out and brush a layer of egg yolk water, then put it in and bake for another 15 minutes.
After taking it out, let it cool and then refrigerate it. The crust that has just been baked is hard, and the oil can return after two days. The crust will become soft and ready to eat. Finally, you get home cooking Cantonese-style white bean paste moon cakes. Finally, you get home cooking Cantonese-style white bean paste moon cakes.
Cantonese-Style White Bean Paste Moon Cakes
- 25 g Salad oil
- 1 g Jianshui
- 5 g milk powder
- 80 g High-gluten flour
- 20 g corn starch
- 200 g Blending oil
- 200 g sugar
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