Momoyama Skin Red Bean Egg Yolk Mooncake

Momoyama Skin Red Bean Egg Yolk Mooncake

by Wanshanhong

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

I love to eat mooncakes with peach mountain skin, because traditional moon cakes have a high sugar and oily skin, while peach mountain skin is relatively low in oil and sugar. It is made of large white kidney beans and has higher nutritional content than ordinary cake skins. I also love to make moon cakes, because every year my sisters at this time come to ask for moon cakes and satisfy them every year. This year’s mooncake is the first baked mooncake with red bean and egg yolk in Momoyama skin, and this year I added some almond flour in the skin of Momoyama, which tastes more delicious. Also, this year my grandson will also eat moon cakes, so walnut oil is used as the oil, so I can rest assured that the little guy eats it. It took a day to stir-fry the skin and stuffing. It took a lot of work. I made 12 of them. I didn’t want to do it. I was tired. I would make the rest tomorrow. I would give it to my sister first. Although it is very hard and hard to make this moon cake, but it is very delicious. My sister is full of praise after eating it, and the hard work is worth it. The mold used this time is the crystal powder three-dimensional flower-shaped mold of Xuechu. There are a total of 8 flower pieces. I chose three to use today. I particularly like this mold. Each flower piece has a strong three-dimensional effect and the finished product is very beautiful. When I demold, I always feel beautiful when I look at it, and when the finished product is out, I feel comfortable. Even if it is not my turn to eat, my heart is sweet. "

Ingredients

Momoyama Skin Red Bean Egg Yolk Mooncake

1. This time I used red adzuki beans instead of red adzuki beans. Note that they look different. Red red beans are thin and long, and red beans are short and round. Red adzuki beans have better damp-removing effects.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

2. Wash the beans, add 300 grams of water, and cook them in a rice cooker until soft. Note that the amount of water is twice that of beans. If you don't need to soak in a rice cooker, the beans will be very soft and rotten.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

3. Pour the cooked beans into a wall breaker and beat them into a fine paste.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

4. Pour into a bread machine and fry until slightly dry, add brown sugar, maltose and 1/3 of the oil and continue to fry.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

5. Stir fry until it is dry and suitable, then add the remaining oil.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

6. Finally, fry until the shovel does not stick to the bean paste, and the red bean paste is ready, let cool and set aside.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

7. Big white kidney beans need to be soaked in water overnight.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

8. After soaking, remove the outer skin and use only the inside.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

9. I just added water to level the beans, and cooked the beans with the rice cooker's porridge stall until they were soft.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

10. The wall breaker whipped into a fine paste.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

11. Pour into the bread machine, add rock sugar powder.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

12. Fry until the sugar melts, add walnut oil and continue to fry.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

13. When the bean paste is ready to be formed without sticking to the shovel, add maltose and continue to fry for a while.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

14. Add milk powder and mix well, stop stir-frying.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

15. Let cool slightly, add flour and knead evenly.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

16. Divide the fried filling into two parts, the ratio of the two parts is 2:1, add red yeast rice powder and 20 grams of almond powder to the smaller one and knead evenly.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

17. Add matcha powder and 40 grams of almond powder to the larger portion and knead evenly.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

18. Knead the skins of the two colors and cover them with plastic wrap for about 1 hour.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

19. Spray the salted egg yolk in a white wine oven at 150 degrees and bake for 7 minutes. This will remove the fishy and the egg yolk will taste more fragrant.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

20. The glutinous rice flour is roasted or fried to make hand flour.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

21. Weigh the red bean paste and the salted egg yolk together, the total mass is 30 grams, wrap it for later use.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

22. The three-dimensional flower-shaped moon cake mold used by Xuechu’s crystal powder has a total of 8 flower pieces. I chose 3 flower-shaped ones for today.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

23. First take the red skin, weighing about 4 grams, and sprinkle cooked glutinous rice flour in a mold to prevent sticking, and press the red skin on the flower shape of the flower piece.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

24. Then take 25 grams of green peel and wrap it with filling.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

25. Put it in the mold.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

26. Just push it out, you can also use green for flowers and red for pie, so you can play as you like. The ready-made cakes are sprayed with water before being sent to the oven to release them.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

27. After preheating the oven at 150 degrees, put it into the oven and bake for about 16 minutes.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

28. For the baked mooncakes, pay attention to the time and taste, so as not to affect the appearance of the color.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

29. Let it cool on the non-stick drying net of the kitchen.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

30. Finished picture.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

31. Finished picture.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

32. Finished picture.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

33. Cut it open, the egg yolk used is relatively large, whether it is the skin or the filling, it is delicious.

Momoyama Skin Red Bean Egg Yolk Mooncake recipe

Tips:

1. This amount is basically 24 pieces.
2. The final frying level of the skin is wetter than the filling, because you will need to add flour and almond powder later, so be careful.

Comments

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