Colorful Peach Mountain Skin Mooncakes
1.
Soak the white kidney beans in advance, at least 12 hours or more, the soaked bean skin will be wrinkled and can be easily peeled off
2.
Rinse all the peeled beans with water several times
3.
Add in water without beans, boil on high heat and then turn to medium-low heat and cook for 50 minutes. If you use a pressure cooker, the effect is better and the time can be shortened.
4.
The cooked beans can be directly fried and mashed with a shovel, but I have tried and found that the effect is not very good, and the graininess is more obvious, so I still beat it with a cooking machine
5.
Add 60g butter, 200g sugar and a pinch of salt to the beaten bean paste and stir fry
6.
It is relatively thin at the beginning, so be sure to keep stirring to avoid sticking the pot
7.
Finally, fry it to a dry and hard state.
8.
Take 530g kidney bean paste, add 80g all-purpose flour or high-gluten flour, 32g butter, and appropriate amount of water
9.
Slowly knead the bean paste and butter together, add water according to the degree of dryness and wetness. The water must be added little by little, and then continue to add after kneading each time.
10.
Finally, knead it into a smooth and soft crust. The final product has 660g of original Momoyama crust.
11.
Divide the kneaded peach mountain bark into four equal parts, add four kinds of toner
12.
Knead into four-color peach mountain bark
13.
130g kidney bean paste is added with cocoa butter to make a chocolate-flavored filling
14.
130g kidney bean paste is added to strawberry jam to make strawberry flavor
15.
Prepare red bean paste and mung bean paste, soak red beans and mung beans in advance
16.
Cooked separately
17.
The boiled beans are mashed into a puree. If you like the delicate taste, you can use the sieving method instead of the cooking machine, but it is more time-consuming
18.
Add 88g of white sugar, 26g of unsalted butter, and a pinch of salt to make red bean paste.
19.
Add 88g white sugar, 26g unsalted butter, and a pinch of salt to the beaten mung bean paste and fry into mung bean paste
20.
With crust and filling
21.
The 50g mooncake mold I used, the skin and filling are in a ratio of 5:5, that is, the skin and filling are both 25g. This ratio is better to operate. If you like thin skin and large fillings and have some experience, you can try 4:6 proportion
22.
The skin is flattened in the palm of your hand. If the edges of the finished skin are not smooth and have jagged edges, it means that the skin is too dry. You can add an appropriate amount of water to adjust
23.
Put stuffing
24.
Wrap it well, make sure to wrap it well
25.
Load the mold
26.
Press into the baking tray
27.
Change a pattern for each color and press them all
28.
Preheat the oven to 170°C in advance, in the middle of the oven, bake for 12-15 minutes
29.
The finished product can be packaged and given away!
Tips:
1. The white kidney beans must be fully soaked, that is, the bean skin must be able to be peeled off easily. If it cannot be peeled clean, it means that there is a hard core, which will affect the production of bean paste.
2. Fried kidney bean paste as much as possible to a relatively dry state, and add water if it is dry in the later processing, if it is too thin, it will be difficult to handle in the later stage.
3. Baking is just to set the shape of the mooncakes. Be careful not to overbake it, which will reduce the appearance.
4. The baked mooncakes should be sealed and preserved after cooling. It is better to eat after returning to the oil for a day or two.
5. According to the above formula, you can make 4 color peach mountain skin mooncakes with 6 each color, a total of 24, and the remaining leftovers make 2 color-matched mooncakes. The red bean paste and mung bean paste are not used up, and about half are left. Keep them in the refrigerator. Zhou is no problem, it can be used for other purposes.
