Cantonese Red Bean Paste Mooncake

Cantonese Red Bean Paste Mooncake

1. First make the bean paste filling. Wash the red beans. Add enough water to the red beans, bring to a boil on high heat, and cook on low heat until soft (I used a pressure cooker for half an hour).

2. It should be cooked until it is completely soft and not stiff.

3. The boiled red beans are added with the water of the boiled red beans and placed in a food processor to make a fine mud (the amount of water added is determined according to the actual situation. If the water is less, the mud will not be affected. , It will take more time to fry later)

4. Because cooked powder is used in the filling, we will make some ourselves. Heat up the wok, add glutinous rice flour, and stir-fry until the glutinous rice flour turns slightly yellow and does not taste of cornstarch. All the dusting powder is useful)

5. Let's use the ACA small scale to weigh out the peanut oil, sugar and cooked glutinous rice flour to be used in the filling.

6. Add all the sugar, heat over medium heat, and fry until the sugar melts.

7. Continue to stir fry over medium heat, adding peanut oil three times during this period. Each time you have to fry until the oil is completely absorbed by the bean paste, and then add the next time.

8. After adding the peanut oil, continue to stir fry and slowly fry the water to dry. The stuffing gets drier as it gets fried. When it is very thick, add cooked flour and continue to stir-fry until the flour and filling are evenly mixed.

9. It is recommended to spread the fried stuffing flat on a large plate, which can make the stuffing cool quickly. The stuffing must be fried.

10. Let's make the pie crust. Use ACA's small scale to weigh out the required weight of the materials to be used.

11. Pour the invert syrup, peanut oil, and soap into a bowl, and stir evenly with a manual whisk.

12. Sift the flour into the syrup and mix it with a spatula to form a dough

13. The freshly mixed dough is very sticky. Wrap the dough with plastic wrap and put it in the refrigerator for at least 1 hour before use.

14. Weigh the filling and crust to the required weight. For the moon cakes I made, the ratio of crust to filling is 3:7. For example, if your mold is 50 grams, divide the skin into 15 grams each and the filling 35 grams each.

15. Flatten the rounded pie crust in your palm, and then put the filling on top of the crust. (Because the method of wrapping is the same, I didn’t take it, and I just used another picture of my mooncake recipe.)

16. Using the right hand, slowly move upward, and the left hand supports the bottom and the top to slowly rotate. (Because the method of wrapping is the same, I didn’t take it, and I just used another picture of my mooncake recipe.)

17. As shown in the picture. Slowly push the skin upwards until the filling is completely wrapped. (Because the method of wrapping is the same, I didn’t take it, and I just used another picture of my mooncake recipe.)

18. The wrapped moon cake can be rounded gently.

19. Put it in the cooked glutinous rice flour and roll it once, then put it into the mold and press it. Or sprinkle some cooked glutinous rice flour in the mold, cover the mouth of the mold with your hand and shake it to make the flour adhere to the mold, and then pour out the excess flour. You can put the mooncakes in and press them again. It depends on how convenient you feel.

20. Use the mold to press out the pattern you like. (You can put greased paper in the baking pan and press it directly into the baking pan)

21. Before sending the mooncakes into the oven, spray some water on top of the mooncakes. (Because I forgot to take the picture, I used the picture I took in another moon cake)

22. Put the finished mooncakes into the ACA oven. The temperature of my oven is 175 on the fire and 140 on the fire. Bake for 5 minutes, take it out and let it cool for a while.

23. Brush with a layer of egg yolk water, put it in the oven again for about 20 minutes, and it will be OK.

24. After baking the mooncakes, wait for the mooncakes to cool and store them in an airtight seal. Wait for 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil".

25. The finished picture is attached. . .

26. The finished picture is attached. . .

27. The finished picture is attached. . .

Tips:

1: When brushing the egg yolk water, we use a brush as much as possible. When brushing, use the tip of the brush instead of side brush.
2: When making the crust, don't stir it too much.
3: Before the mooncakes are put into the oven, spray a layer of water on the mooncakes as much as possible, which can effectively prevent the mooncakes from cracks.