[Cantonese-style moon cake stuffed with bean paste]_ Bean paste-filled moon cake _ home practice _ practice Daquan
There are many kinds of moon cakes. Some kinds of moon cakes are also filled with red bean paste. Different places have different practices. Typical Cantonese style moon cakes with red bean paste are very popular. I believe many people have bought them. In fact, they make this by themselves.It’s perfectly OK to grow good food.
First, the practice of Cantonese style red bean paste moon cakes: 170 grams of low-gluten flour, 100 grams of converted syrup, 50 grams of peanut oil, 5 grams of water, filling: 560 grams of red bean paste, specifications: 20
grams of pie crust + filling35 grams = 55 grams x 16 pieces.
Raw materials: 1000 grams of red bean paste, 180 grams of peanut oil, 200 grams of granulated sugar, 100 grams of maltose.
Production of red bean paste: 1.
Wash red adzuki beans and soak them in water for half a day2.
Wash soaked red beans with water several times, add double weight cold water to the beans, cook over high heat and pour out all or one-half of the boiled water, and add 1-2 cm height of beansOf cold water, cook over medium heat until the bean husks break, the bean core is soft, and simmer for 20-30 minutes.
(The water is changed many times in order to wash away the impurities of the bean skin and maintain the perfect aroma and color of the beans) 3.
Put the cooked red bean grains in a sieve, then immerse them in water and use a spoon to crush and wash the bean skin 4.
Pour out the washed bean paste and pour out the excess water5.
Pour red bean paste into a cloth bag and squeeze out water.
(Dried red bean paste should not be dehydrated too much, otherwise the fried red bean paste will diverge and affect the taste) 6.
Finished red bean paste.
(The completed red bean paste filling should be fried or stored in the refrigerator as soon as possible, otherwise the perishable red bean paste filling will be fried and the red bean paste filling will be fried: 7.
Add peanut oil and granulated sugar to a wok and fry over medium heat until the granulated sugar is completely melted8.
Add red bean paste and stir-fry with high heat 9.
When the filling is thick, change to low heat and add maltose 12
that has melted to 60 degrees with water.
You can fry the red bean paste stuffing in a non-stick pan. Cantonese-style bean paste moon cake Step 1.
First make bean paste.
Wash the red beans.
Add enough water to the red beans, boil it in a pot over high heat, and simmer on low heat until soft (press for half an hour in a pressure cooker).
It should be cooked until completely soft and rotten.
Add cooked red beans and water to add red beans to the food processor to make a fine mud. (The amount of water added depends on the actual situation. If you add less water, you will not be able to beat it. If you add more water, the mud will become thin, It will take more time after frying).
Add all sugar, heat over medium heat, and fry until sugar melts.
Continue to stir fry over medium heat, adding peanut oil in three portions.
Each time you fry until the oil is completely absorbed by the red bean paste, add the next time.
After adding peanut oil, continue to stir fry and slowly fry the moisture.
The stuffing is getting more and more dry.
When it is very thick, add cooked flour and continue frying until the flour and filling are evenly mixed.
The fried stuffing is recommended to be spread on large plates to cool the stuffing quickly.
The filling must be fried.
Then make moon cake crust.
Invert syrup (for making invert syrup, click here to enter). Peanut oil and water are poured into a bowl. Stir with a hand whisk.
Sift the flour into the syrup.
Mix with a spatula to form a dough.
The freshly mixed dough is sticky. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using it.
Combine the filling and the skin with the required score.
First, the ratio of skin to filling is 2: 8.
For example, if the mold is 50 grams, combine the skin with 10 grams per serving and the filling with 40 grams per serving.
Pat the flour with your hands to prevent sticking. Take a piece of skin and flatten it.
Place the filling on the skin.
Use your left hand to push the moon cake crust on the part of the big fish, and use your fingers to keep turning the crust and filling to slowly wrap the crust on the filling.
Carefully close after packing.
18 years old
After they are packed.
Put some flour in the moon cake mold, press the mouth of the mold with the palm of your hand, shake it a few times to make the flour evenly spread in the mold.
Pour out the excess flour.
Add the wrapped moon cake blank to the mold.
The shape of the moon cake was extruded on the motherboard.
Carefully move the pressed moon cake onto the baking sheet.
After the moon cakes are wrapped, spray a little water on the surface.
Put it in a preheated 190 ° C oven, bake it for 5 minutes, brush it on the surface with a thin layer of egg yolk water, put it back in the oven, and bake for about 15 minutes until the surface is golden (the oven used in this recipe isChangdi CKTF-30gs).
Third, the practice of homemade moon cakes filled with bean paste Step 1, prepare the required materials 2, mix the invert syrup, simmered water, and salad oil, add flour and stir 3, stir into dough and cover with plastic wrap, wake up for about 1 hour 4Then, knead the dough and the red bean paste into small balls. Here, knead each 8 5 separately, flatten the dough, put the red bean paste in the center of the dough 6, use the tiger’s mouth to close the dough 7 and knead the dough into a mold.8. Place all moon cakes in a baking dish and make a total of 12 (at this time, you can preheat the oven at 200 degrees).
9. After standing for 5 minutes, spray a layer of water on the moon cake surface.
10. Add the preheated oven and bake for 5 minutes. At this time, the moon cake has been shaped and the egg liquid is removed (forgot to take a screenshot at this step).
11. Bake for another 15 minutes and then take it out to cool (the mooncakes that have just been made are hard, wait for 1-2 days to return to oil and serve).
12. Load the sealed fresh-keeping box and wait for the oil to return.
13. Packed well after returning oil.