Cantonese-style White Bean Paste Cranberry Mooncakes
1.
Invert syrup, corn oil, liquid water into the basin
2.
well mixed
3.
Pour the flour
4.
Stir it with a rubber spatula to form a moist dough, then cover it with plastic wrap, and use it for more than an hour. It is best to put it in the refrigerator for refrigeration. It won’t stick to your hands.
5.
The basic white bean paste filling and dried cranberries are ready. For the preparation and precautions of the basic white bean paste, please see the link http://home.meishichina.com/recipe-193283.html
6.
Chop the dried cranberries and add them to the bean paste
7.
Stir well
8.
Divide the refrigerated sugar oil skin and red bean paste into 17 equal parts
9.
Squeeze an oily crust, place the filling in the middle, place it in the palm and the mouth of the tiger, and wrap the filling a little bit tightly
10.
Wrapped green moon cake
11.
Spread a thin layer of hand powder on the green moon cake and put it into the mold
12.
Gently press twice in the baking tray, and then lift it up, the other dough and fillings are completed in sequence; when half of the mooncake embryos are completed, you can start to preheat the oven, up and down, 200 degrees
13.
Before entering the oven, spray a layer of water on the surface of the mooncake with a spray can, then put it in the middle of the oven, 200 degrees, up and down, and bake for about 5 minutes
14.
After the surface is shaped, take it out, and lightly brush a layer of egg liquid on the surface
15.
Re-enter the oven, bake for about 15 minutes, wait until the surface is golden and the waist is slightly bulged.
16.
Let cool on a drying rack, then store in an airtight jar, wait a day or two for the oil to return, then eat
17.
The mooncakes on the second day returned oil successfully.
Tips:
1. 1. The ratio of the skin to the filling of Cantonese-style mooncakes is generally 2:8, 3:7, and masters can also achieve 1:9. If you strictly calculate according to 3:7, you will make 20 pieces; if you use the ratio of 2:8, you will make 30 pieces, and the amount of filling will increase accordingly. For example, for a 50g mold, the skin filling ratio is 3:7, then the skin weight is 15g/piece, then the filling weight is 35g/piece, if 20 pieces are made, the total amount of filling is 700g; if it is 2:8 The ratio is 10 g/piece for the skin and 40 g/piece for the filling). Therefore, the fillings in the recipe are only a reference amount, please increase or decrease the fillings according to your needs.
2. Hand flour is fried flour. Take an appropriate amount of flour, put it in a wok, fry on low heat until it turns slightly yellow, let it cool for use;
3. Liquid soap can be made by yourself. The ratio of edible alkali to water is 1:3, which means that 10 grams of alkaline noodles are mixed with 30 grams of water;
4. Invert syrup can also be homemade,
Log link: http://home.meishichina.com/space-7513584-do-blog-id-537093.html
Recipe link: http://home.meishichina.com/recipe-193281.html
5. See the link http://home.meishichina.com/recipe-193283.html for the production of basic bean paste filling
6. Brush the egg liquid on the surface, not too much. After the wool brush is dipped in the egg liquid, scrape the side of the bowl to remove the excess egg liquid. Swipe the surface of the moon cake for a few times. The pattern room can be sucked out with kitchen paper to prevent the pattern from being blurred during the baking process;
7. Spray water before the mooncakes enter the oven, not too long in advance, otherwise the water will soften the pattern and become unclear;
8. Dried cranberries have not been soaked in wine or water. Take them out of the bag and chop them for use.
