Cantonese-style Jujube Paste Filling Mooncakes

Cantonese-style Jujube Paste Filling Mooncakes

1. First, let's make the jujube paste filling. Rinse the jujube with water, take it while it is wet, peel off the jujube and take out the jujube core.

2. Put the pitted wet red dates in a steamer and steam for 20 minutes on high heat

3. Put the steamed red dates into a food processor, add enough water to make a jujube slurry (the amount of water added is adjusted according to the actual situation, and the amount of water added is subject to the pulp. The more water is added, the later it will be fried. Will be longer).

4. In this issue, we will use the ACA small scale to weigh out the peanut oil, sugar and cooked glutinous rice flour to be used in the filling.

5. Put the beaten jujube slurry into a pot, add fine sugar, and stir fry over a medium-low heat.

6. In the process of stir-frying, add peanut oil in three times and stir-fry continuously to make the oil completely absorbed by the jujube puree.

7. Stir-fry until the moisture is almost evaporated, add the cake powder and stir-fry evenly. The filling must be fried dry. (This one in my picture is not dry enough, don't refer to it) The stuffing must be fried, fried, fried, and the important thing is said three times. . . .

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

9. Mix the invert sugar, soap and peanut oil together. And use a whisk to beat evenly.

10. Then sift in the flour and milk powder and mix it evenly with a spatula.

11. After mixing the dough, we wrap the dough in plastic wrap and put it in the refrigerator for about an hour.

12. After the dough was proofed, we took it out and weighed out the corresponding weight. I made 50 grams. 15 grams of pie crust and 35 grams of filling. We weigh a total of 50 grams.

13. Flatten the rounded pie crust on the 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.)

14. 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.)

15. 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.)

16. The wrapped moon cake can be rounded gently.

17. Put it in the cooked glutinous rice flour and roll it once, then put it in 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.

18. Put the powdered moon cake into the mold.

19. 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)

20. 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)

21. Put the finished moon cakes 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, and brush with a layer of egg yolk water. Put it in the oven again for about 20 minutes and it will be OK

22. Baked moon cakes. (For baked mooncakes, wait for the mooncakes to cool and store in an airtight seal. Wait for 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". The color of the mooncakes after returning to the oil will be more beautiful! )

23. The finished product drawing after oil return 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.
4: We will use cooked glutinous rice flour for filling. If you don't have it, you can fry the glutinous rice flour directly. Heat the wok, add glutinous rice flour, and stir-fry until the glutinous rice flour turns slightly yellow and does not taste of cornstarch.