Spend A Full Moon-red Bean Paste Moon Cakes
1.
Put the desired invert syrup into the container.
2.
Add 2 grams of alkaline water.
3.
Adding edible oil, many people like to use peanut oil, but I don’t like the taste of peanut oil, so I just use normal salad oil, which is not bad!
4.
Use a whisk or a rubber spatula to mix all the ingredients evenly to fully fuse them together.
5.
Add low-gluten flour.
6.
Add custard flour, if you don't have it, you can use it, just replace the low-gluten flour with 115 grams.
7.
Use your hands to make a smooth dough and cover it with plastic wrap.
8.
Let stand for 1-2 hours.
9.
While the dough is standing still, we take out the red bean paste prepared in advance. Although we can make the filling we like, one is that it is more troublesome to make the filling and the storage time is not long. The other is not done well, and the filling will be too thin. It affects the appearance of the finished product, so it is recommended that novices buy ready-made fillings directly. The best one should be the brand of Lianxianglou.
10.
We made 50 grams of moon cakes. I made it according to the ratio of dough: fillings of 1:4, that is, 10 grams of dough and 40 grams of fillings. The thin fillings of moon cakes made by this way are delicious, but very delicious. Test the skills of the starter bag. If you are a little worried, you can adjust the proportion appropriately to reduce the amount of filling and increase the amount of dough, but the dough should not be too thick or it will not taste good. Weigh out 40 grams of red bean paste with an electronic scale and roll them into small round balls by hand. Here we will make 22.
11.
The dough is also divided into 10 grams of dough with an electronic weigher and knead into small balls by hand.
12.
I'm ready to pack mooncakes. Sprinkle some loose powder on the cutting board in advance to prevent sticky hands. Take some loose powder on the palm of your left hand and take a small ball. Take some loose powder on the palm of your right hand and flatten the ball into a dough with a diameter of about 5-6 cm.
13.
Take a bean paste filling and place it on the dough.
14.
Slowly push up the dough with the help of a tiger's mouth, wrap the bean paste filling, and turn while pushing, so that the dough gradually wraps the filling and closes. The closing must be tightened to prevent the filling from leaking. The skills of this package should be slowly experienced by yourself, practice makes perfect!
15.
Some loose powder is evenly rolled on the surface of the wrapped moon cake dough to avoid sticking to the mold when pressed.
16.
The current moon cake molds are all press-type and very convenient. There are different sizes, different flower pieces, and different shapes to choose from. Here I use a 50g mold with a full moon.
17.
Gently put the moon cake ball into the mold.
18.
Turn the mold upside down and press the mooncake hard on the baking tray.
19.
Put the pressed moon cakes into the preheated oven at 200 degrees for 5 minutes (each oven brand is different, the temperature and time are for reference only), first bake the moon cakes a little and shape them, and then bake them. We prepare an egg, leave a little egg white, and make it into egg liquid for brushing moon cakes.
20.
Take out the baked and shaped moon cakes, and evenly brush a thin layer of egg liquid on the surface of the raised pattern of the moon cakes after a little airing. It is important to note that the brush should be scratched on the edge of the plate after it is dipped in the egg liquid to make the brush Don't put too much egg liquid on it, otherwise, after the thick egg liquid is applied to the moon cake, the pattern of the baked moon cake will be very unclear and unsightly.
21.
Continue to put the bakeware brushed with egg liquid back into the oven, and the temperature will drop to 190 degrees for 15 minutes. (Each oven brand is different, temperature and time are for reference only)
22.
The baked moon cakes will be a bit hard. When there is residual temperature, they can be put into the packing box or fresh-keeping box to return the oil. Generally, the oil is returned for 2 days. After the oil is returned, the mooncakes will become soft and taste better.
23.
Cut the mooncake and you can see the bean paste filling inside. You want a sweet and fragrant bite. Do you have any saliva?
24.
The fillings of the moon cakes can be changed according to your own preferences, and the appearance can also be selected according to your own preferences.
