Cantonese Bean Paste Mooncake

Name: Cantonese Bean Paste Mooncake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: (Cake crust) 65g All-purpose flour; (Cake crust) 46g Invert syrup; (Cake crust) 10g Peanut oil; (Cake crust) 1.5g Jianshui; 240g Red bean paste filling; 1 piece Egg yolk (brushed surface); 1/2 Egg white (brushed surface); Some Clean water (brushing the surface)

by Alice Beard Potato Chips

4.7 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

3

Mid-Autumn Festival, also known as Moon Eve, Autumn Festival, Mid-Autumn Festival, August Festival, August Meeting, Moon Chasing Festival, Moon Festival, Moon Worship Festival, Girl's Day or Reunion Festival, is popular among many ethnic groups and Chinese character culture circles in China. The traditional cultural festivals of various countries are held on the 15th of the eighth lunar month of the lunar calendar; because it is exactly half of the third autumn, hence the name, there are also places where the Mid-Autumn Festival is set on the 16th of August.
The Mid-Autumn Festival began in the early years of the Tang Dynasty and prevailed in the Song Dynasty. By the Ming and Qing Dynasties, it has become one of the major festivals in China as famous as the Spring Festival. Influenced by Chinese culture, the Mid-Autumn Festival is also a traditional festival for some countries in East and Southeast Asia, especially the local Chinese and overseas Chinese. Since 2008, the Mid-Autumn Festival has been listed as a national legal holiday. On May 20, 2006, the State Council included the first batch of national intangible cultural heritage lists.
Since ancient times, the Mid-Autumn Festival has had customs such as worshipping the moon, admiring the moon, worshiping the moon, eating moon cakes, admiring osmanthus, drinking osmanthus wine, and other customs, which have been passed down for a long time. The Mid-Autumn Festival uses the full moon to signify the reunion of people. It is a rich and precious cultural heritage for yearning for the hometown, the love of loved ones, and wishing for a good harvest and happiness. The Mid-Autumn Festival, the Dragon Boat Festival, the Spring Festival, and the Ching Ming Festival are also known as the four major traditional festivals in China.

Ingredients

(Cake crust) 65g All-purpose Flour
(Cake crust) 46g Invert Syrup
(Cake crust) 10g Peanut Oil
(Cake crust) 1.5g Jianshui
240g Red Bean Paste Filling
1 piece Egg Yolk (brushed Surface)
1/2 Egg White (brushed Surface)
Some Clean Water (brushing The Surface)

Cantonese Bean Paste Mooncake

1. First mix the invert syrup and liquid soap evenly

2. Pour the peanut oil into the basin and mix it with the syrup and liquid water. Note: It must be mixed thoroughly before the next operation can be carried out.

3. Sift in all-purpose flour

4. Just mix until there is no dry powder. Remember not to knead too much to prevent the dough from becoming gluten. Cover the mixed dough with plastic wrap and put it in the refrigerator for about 40 minutes.

5. Divide the loose crust into 15g portions and the red bean paste into 30g portions

6. Take a portion of the pie crust, knead it in the palm of your hand and squash it

7. Take a ball of filling and place it on the crust

8. Wrap the pie crust and slowly push the crust upward with the mouth of the right hand to wrap all the fillings and close the mouth

9. Prepare a little cake flour (it can be cooked flour or cooked glutinous rice flour), roll the wrapped moon cake in the cake flour, rub it gently with your hands to let the excess flour fall off, put the moon cake in the mold, pay attention Do not let the dough touch the periphery of the mold to prevent it from being scratched by the mold. You can slightly roll the dough into an oval shape.

10. Put the mold on the baking tray and press lightly until you feel it can’t be pressed down. Don’t use too much force, otherwise a skirt will appear. At this time, the oven will be preheated to 200℃.

11. Put all the mooncakes in a baking tray, spray a small amount of water on the surface to prevent the skin from cracking when baking, put it in the oven and bake for 6 minutes before setting the shape

12. Take out the mooncakes and let them cool. After soaking the egg yolk liquid with a wool brush, scrape off the excess egg liquid on the side of the bowl, gently brush the surface of the moon cake with a thin layer of egg liquid, and return the baking tray to the oven. Fire, 200℃, middle level, 10min

13. After baking, take it out and cool. The surface of the newly baked mooncake is hard. Put the cooled mooncake in a sealed container and leave it at room temperature for two days. It will be delicious after returning to the oil~

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Tips:
1. Use all-purpose flour to make moon cakes because the gluten of all-purpose flour is slightly higher than that of low-gluten flour, which can help maintain the pattern on the surface of the moon cake, but do not use high-gluten flour wisely, because the gluten is too high. Not a good thing~
2. Spray a layer of clear water on the surface of the moon cake to release the moon cake from cracking during the baking process, which will affect the appearance
3. Brush the surface of the egg liquid by using one egg yolk plus 1/2 egg white to disperse it and add a little water to stir it evenly. Use it after sieving twice, and be sure to use a wool brush to brush the egg yolk liquid. Don't Use a silicone brush, the bristles of the silicone brush are too large, and the brush is not beautiful