Taoshan Mooncake
1.
Soak the white kidney beans overnight.
2.
After soaking, peel off the skin.
3.
Put it in the pressure cooker, add the water that has just covered the beans, and press the button to cook the beans.
4.
The cooked white kidney beans are put into the Dongling wall breaking machine.
5.
Select the stir button and mix it into bean paste.
6.
Put the pureed white kidney beans into the pot.
7.
Add granulated sugar, stir-fry on low heat until the sugar melts, add corn oil in portions, and stir-fry until squeezed.
8.
Turn off the heat, add milk powder, and mix well.
9.
Prepared white kidney bean filling.
10.
Take out 100 grams of fried kidney bean filling, add butter, coffee powder, cocoa powder, low powder, and continue to knead until it is evenly mixed.
11.
You can add an appropriate amount of water to adjust the hardness of the skin and knead it into coffee-flavored peach mountain skin.
12.
Divide the coffee-flavored peach mountain bark and kidney bean filling into 25 grams each and knead them into balls.
13.
Flatten the skin with the palm of your hand, and put the filling in the middle.
14.
Close your mouth with a tiger's mouth.
15.
Press the 50g moon cake mold in a bowl containing low-gluten flour, shake out the excess flour, put it into the mold, and press down to form. It's best to put it directly in the baking tray and press, so that you don't need to move the mooncake to prevent it from deforming.
16.
Brush the surface of the mooncake with a layer of water, put it into the middle layer of the Dongling K38B oven preheated to 170 degrees, and bake for 10 minutes.
Tips:
1. Because the white kidney beans have strong water absorption, there should be more water when soaking.
2. It is better to cook the beans in a pressure cooker. Don't use too much water to cook the white kidney beans. It will be fine after the beans are over. If there is too much water, the boiled bean paste will have a lot of water and it will take more time to fry to make it thick.
3. Step 10 is just a list. There is still a lot of bean paste left. You can add other powders to make peach mountain skin of different colors according to your preference. The fillings can also be as you like.
4. If the skin is too dry, it will crack and cannot be wrapped. You can add an appropriate amount of water to adjust the hardness of the skin, and the resulting skin will be very soft.
5. Cover the unprocessed peach mountain bark with plastic wrap to prevent it from drying out.
6. Each time the moon cake is pressed out, the moon cake mold needs to be glued with flour to prevent sticking.
7. It can also be wrapped in three colors. 15 grams of kidney bean skins are used to wrap 15 grams of bean paste filling, and 20 grams of coffee-flavored peach mountain skins are wrapped on the outside. The last finished picture is a three-color moon cake.
