Cantonese Red bean soup Moon Cake
2024-04-08 15:26:44 161
It was the first time to use the oven to make moon cakes. When the Mid Autumn Festival came, moon cakes as traditional Chinese cakes had to make a brilliant debut. In the past, we used to buy moon cakes every year to honor the elderly, or to visit relatives and friends with two boxes. Ever since we saw the Dim sum and moon cakes made by Meitian's sisters, we imagined that we could make them by ourselves one day. This time we finally realized this dream. We can make them by ourselves when we can celebrate the festival in the future. We can make whatever stuffing we like, and they are fresh, nutritious and beautiful. I think they are not inferior to buying. I bought it hundreds of times better.
Details of ingredients
Technique
Steps to make Cantonese Red bean soup Moon Cake
![]()
1. Wash and soak red beans overnight![]()
2. Put it into a pressure cooker and add clean water. The water should be just enough to cover the beans. Bring to a boil and press on low heat for 20 minutes![]()
3. Pour the cooked red beans into a frying pan, stir fry for a while, add white sugar. If you like the delicacy, you can also use a blender to crush and stir fry again![]()
4. Add corn oil while stir frying, divide it into two or three parts, and stir fry until the bean paste filling forms a ball. The pot is clean, and when it cools down, the filling will become even drier![]()
5. Weigh 150 grams of conversion syrup, add 2 grams of water and 50 grams of oil, and stir evenly![]()
6. Sift 220 grams of flour and add it to the mixed syrup![]()
7. Mix well with a scraper, mix into a dough, cover with plastic wrap, and refrigerate for 1-2 hours in the refrigerator![]()
8. Weigh each dough into 25 grams and knead them into smooth balls![]()
9. I used a 50g mold and also kneaded 25g of bean paste filling into a ball. As a beginner, I used a 1:1 method![]()
10. Take a piece of skin and flatten it, wrap it in bean paste filling, hold the skin with your right hand, and press the filling down with your left thumb,![]()
11. Rotate and push upwards on the right side, tighten the cake with a tiger's mouth, and form a round ball![]()
12. Sprinkle some cooked flour (fried glutinous rice flour) into the mold, and then knock it off to avoid easy demoulding![]()
13. For ease of placement in the mold, the dough can be slightly elliptical in shape![]()
14. Place the cake mouth facing downwards (with the smooth side facing the patterned side) into the mold, press it with your hand, and fill the mold,![]()
15. Press down hard to remove the mooncake![]()
16. Pressed mooncakes![]()
17. Place the formed mooncakes in a baking tray covered with tin foil, and spray a small amount of water before entering the oven to avoid cracking during baking![]()
18. Add a few drops of water to the egg yolk and stir well,![]()
19. Preheat the oven over 180 degrees heat, place the middle layer and bake for 5 minutes before removing it. When it cools to warm, gently brush a thin layer of egg mixture and continue baking for 15 minutes![]()
20. Baked mooncakes![]()
21. Mooncakes with oil returning in two days![]()
22. Finished product drawings
