Cantonese Bean Paste Mooncake
1.
Homemade soap: 4 grams of edible alkali powder
2.
Pour into 12 grams of water and let it stand overnight, and filter it for use the next day (it is said that the liquid water after standing and filtering can make the color of the mooncake oil return more beautiful)
3.
Homemade invert syrup: 50ml fresh lemon juice, 200ml water, 400g sugar
4.
Prepare a stainless steel pot, put in 200ml of water, pour 400g of sugar and stir evenly
5.
Turn on high heat and cook until the sugar melts (remember not to stir during the cooking process)
6.
Add 50ml of lemon juice and boil on high heat (do not stir)
7.
After boiling, turn to low heat, pay attention to the appearance of sugar crystals on the edge, and immediately use a brush to dip a brush in water to dissolve the crystals while the water flows down.
8.
Cook until the syrup temperature is about 115 degrees and turn off the heat when it turns amber
9.
The viscosity of the boiled syrup is slightly thinner than honey, and it is stored in a glass jar after cooling.
10.
Now make the red bean paste stuffing: soak the red bean 250 in water overnight, rinse after soaking, put it in a pressure cooker and add some water to boil it into red bean paste. After the pan is out, sieve it with a large sieve (a test of patience, just fine)
11.
Put 50 grams of corn oil in a non-stick pan, add the sifted red bean paste, pour in 150 grams of sugar and fry with a rubber spatula
12.
Start using medium heat, and remember to stir fry constantly to prevent the bottom from getting muddy. Turn to medium heat and continue to fry until it is a little sticky.
13.
Finally, fry until the bean paste does not stick to the spatula
14.
Start making mooncake crust: Take 70 grams of inverted syrup, add 2 grams of soap, mix well with a manual whisk, add 30 salad oil and mix thoroughly
15.
Add 100 grams of moon cake powder and stir with a rubber spatula, remember not to draw a circle to prevent the dough from becoming sticky
16.
Wrap the well-mixed dough with plastic wrap and put it in the refrigerator for 2 hours
17.
Weigh the red bean paste and the crust
18.
Pour some dry powder into the moon cake mold and shake it, then pour it out so that there is a thin layer of powder in the mold.
19.
Take a portion of the pie crust and squash it, then put a portion of the red bean paste, so that the crust wraps the filling
20.
Push the skin up while turning it, and finally close the mouth with the tiger’s mouth.
21.
Put the mold into the mold and press the pattern, then move it to the baking tray with greased paper. Loosen and shake it left and right to keep the mooncakes on the baking tray. Just lift the mold.
22.
According to personal preference, you can choose a variety of pattern molds, spray a little water before entering the oven
23.
Put the mooncakes into the middle layer of the oven after preheating the oven up and down at 200 degrees
24.
After baking for 5 minutes, take out the egg brush (1 egg yolk and 1/3 egg white and mix well), and lightly brush the pattern on the surface of the mooncake. Do not brush too much.
25.
The mooncakes brushed with egg mixture continue to bake at 180 degrees for 15 minutes
26.
The skin of the mooncakes just baked is relatively dry and hard. There must be a return period of 1-3 days. It must be completely cooled before being sealed or boxed.
27.
Finished picture
Tips:
1. Remember not to stir the whole process when making invert syrup
2. The inverted syrup is best boiled half a month in advance. You can boil more at one time. The longer the storage time, the better
3. When making homemade bean paste, you can choose a cooking machine to puree it or use my sieving method
4. Remember not to draw circles when making moon cake dough to avoid gluten in the dough
5. I am a novice, so I choose the ratio of skin filling to 3:7, if you have a good skill, you can choose the ratio of 2:8
6. The oil return period of mooncakes is amazing. After 1-3 days of oil return, you will find that the color becomes very beautiful.
7. The temperature of each oven is different, please adjust according to the temperature of your own oven
