It Has A Light Matcha Fragrance-cantonese Matcha White Bean Paste Mooncakes

Name: It Has A Light Matcha Fragrance-cantonese Matcha White Bean Paste Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 105g Plain flour; 25g corn starch; 85g Invert syrup; 30g Salad oil; 2g Jianshui; 5g Matcha powder; 320g White bean paste

by Tiramisu

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Sometimes all we need is a starting point, and then everything will move in the direction we want.
For example, me, for example, I make moon cakes.
I have always been lazy and do not want to move, but after I convinced myself to make a snowy mooncake, it was out of control. As a result, this mooncake with a touch of matcha fragrance-Cantonese matcha white bean paste mooncake was produced.

The mooncakes are not really worth mentioning, but, during the oil return period after the mooncakes were baked, a certain Ma Daha carelessly piled the mooncakes together and put them in the fresh-keeping box, forgetting that the mooncake skins after returning the oil were relatively sticky and soft this time. So, a day later, when the mooncakes were taken out, the situation came out. A small part of the skin was glued to the ground, and I wanted to cry without tears!

Hey! What does it mean to fall short? This is the best explanation, and you must pay attention next time.
Uh, this can only be the case this time. "

Ingredients

It Has A Light Matcha Fragrance-cantonese Matcha White Bean Paste Mooncakes

1. Make 2 grams of soap in the ratio of alkaline noodles and water in a ratio of 1:4, pour it into the inverted syrup and stir evenly.

2. Pour the cooking oil into the inverted syrup and beat evenly.

3. Mix the flour and cornstarch and mix well.

4. Pour the inverted syrup with oil and soap into the flour and knead it into a soft dough like earlobes.

5. Add matcha powder and knead well, add plastic wrap and let stand for an hour.

6. Divide the mooncake crust into 15 g doses.

7. Divide the white bean paste into a 40-gram dose and use your hands to form a firm bean paste ball.

8. Take a matcha mooncake crust and press it with your hands to form a thin round piece with a thick edge in the middle.

9. Put a bean paste ball in the center.

10. The two hands cooperated to make the mooncake skin climb up the bean paste ball.

11. Close the mouth and round gently.

12. Roll the wrapped moon cake ball in the flour and gently shake off the excess flour.

13. Put it into the moon cake mold.

14. It is best to press out the shape of the mooncake in a baking tray lined with tin foil and release it from the mold.

15. So make all the moon cakes.

16. Preheat the oven to 185 degrees, and lightly spray a layer of water on the surface of the mooncakes.

17. Bake the mooncakes in the oven for about 5 minutes. After the surface has solidified, take out and brush with a layer of egg liquid. Put it in the oven again, turn 175 degrees, and bake for about 10 minutes until the surface is slightly colored.

Tips:
1. The freshly baked Cantonese-style mooncakes are relatively hard. After being sealed for one day, the mooncakes will become soft after returning to the oil and taste better.

2. Because Cantonese-style moon cakes contain a lot of oil and sugar, the elderly and children who have the highest three levels should eat as little as possible.

3. For normal people, it is not advisable to overdose at one time, just about one piece at a time.

4. Cantonese-style moon cakes are relatively greasy. Make a cup of tea when eating and drink while eating, which will relieve greasiness and help digestion.

5. The homemade mooncakes do not add any preservatives. It is recommended not to make too many at a time, and they need to be kept in the refrigerator and eaten as soon as possible to prevent deterioration.