Cantonese Mooncakes with Red Bean Paste and Rose Stuffing
1.
All moon cake materials are ready
2.
Invert syrup and liquid water in the same bowl
3.
After mixing, pour in vegetable oil and mix again, the color of the syrup will lighten slightly
4.
Pour in moon cake powder
5.
Stir it with a spoon first
6.
Knead it with your hands to form a smooth dough, which is mooncake dough, and put it in a fresh-keeping bag to wake up for an hour before using it.
7.
Weigh with an electronic scale. First take part of the red bean paste and rose filling and divide it into 20 pieces, each 35 grams; the moon cake dough that has been awake for 1 hour is weighed into 20 pieces, each 15 grams, and rounded separately; because one baking pan only Can bake 20 pieces, so the dough and filling are done in batches
8.
Put a little vegetable oil into a small bowl, and an appropriate amount of flour into a plate; take a small mooncake dough, smear a little vegetable oil on the palm of your hand, and flatten the dough; if you wear disposable gloves, the oiling step can be omitted
9.
Take a stuffing ball and place it in the middle of the dough
10.
Press the top of the stuffing ball with the thumb of your right hand, and gently hold the dough and stuffing ball with the tiger's mouth in your left hand; press the thumb of your right hand while turning your left hand to gradually wrap the stuffing ball in the dough
11.
The dough wraps the stuffing ball in it completely and seals it
12.
Adjust the rounded mooncake ball to an oval shape, roll it in flour, and lightly dip it in flour.
13.
Place the dough ball in the moon cake mold and press the surface flat with your fingers
14.
Place the mold and the dough ball on the non-stick baking pan, press firmly with the left hand, press down firmly with the right hand twice, and then gently lift it, the green moon cakes will fall on the baking pan completely; The billets are completed in turn; when doing the fourth from the bottom, start to preheat the oven and heat up and down at 200 degrees for 5-10 minutes
15.
Before the mooncakes are put into the oven, spray a layer of water on the surface; put them in the oven, 200 degrees, up and down, and bake for 5 minutes
16.
After 5 minutes, the mooncake is shaped, take it out, lightly dip a brush in the egg liquid, and lightly wipe the surface of the mooncake
17.
Re-enter the oven at 200°C for 15 minutes; out of the oven, let it cool on a drying rack, spread it flat in a bag, seal it, and eat it after returning to the oil two days later, the taste will be better
18.
The mooncakes a day later, the crust has begun to return to the oil and become soft
19.
Thin-skinned stuffing, red bean paste stuffing mixed with rose aroma, long lasting fragrance
Tips:
1. Dough and fillings are calculated based on the weight of 50g moon cake mold head. When the ratio of the skin to the filling is 3:7, the skin can be made 40 pieces, and the filling can be made 20 pieces;
2. Liquid soap can be made by yourself. The edible soda noodles and water are mixed in a ratio of 1:3, that is, 10 grams of soda noodles, 30 grams of water, and the unused liquid water can be put into a small bottle or covered with plastic wrap. Anti-evaporation;
3. Mooncake skins with proper proportions can be stretched upwards easily with a tiger's mouth, and the stuffing balls can be easily wrapped in it;
4. Spray a layer of water on the surface of the moon cake before entering the oven to prevent the surface from cracking when the temperature is too high;
5. After the mooncake is baked in the oven for 5 minutes, take it out and gently brush a layer of egg liquid on the surface of the mooncake. It must be small and light, not too much, otherwise the pattern on the surface of the mooncake will be blurred;
6. The baked mooncakes are slightly tense when they are out of the oven, they are soft, and will be very hard after they are cold. They should be stored in a box or bag after they have cooled. They will return to the oil in about two days and become softer, more delicious and delicious; Lay the layers flat, don't stack them up, otherwise the skin will stick due to oil return, which will affect the appearance;
7. Homemade fillings have a short retention period. It is recommended that the finished moon cakes be consumed within 7 days. The red bean paste and rose fillings are described in detail in the previous recipe.
