Cantonese style bean paste mooncake
2024-04-09 22:13:20 159
Mooncakes are round and round, symbolizing reunion and harmony! And there are many types of mooncakes. I remember my grandparents used to like five kernel filling, but I didn't like it because there were almonds in the filling. Instead, I was interested in sweet bean paste
Details of ingredients
Technique
Steps to make Cantonese style bean paste mooncake
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1. Homemade Jianshui: 4g of edible alkali powder![]()
2. Pour 12 grams of water into it and let it stand overnight. Filter it the next day for later use (it is said that the filtered water can make the mooncake oil return to a more beautiful color)![]()
3. Self made conversion syrup: 50ml fresh lemon juice, 200ml clean water, 400g white sugar![]()
4. Prepare a stainless steel pot, add 200 milliliters of clean water and pour in 400 grams of sugar. Stir well![]()
5. Bring to a boil over high heat until the sugar melts (remember not to stir during the cooking process)![]()
6. Add 50 milliliters of lemon juice and bring to a boil over high heat (do not stir)![]()
7. After boiling, turn the heat down and pay attention to the appearance of sugar crystals at the edges. Immediately use a brush dipped in water to brush around and let the water flow down while melting off the crystals![]()
8. Cook until the syrup temperature is about 115 degrees Celsius and turn off the heat when it turns amber![]()
9. It is best for the cooked syrup to have a slightly thinner viscosity than honey. After cooling, it should be sealed and stored in a glass jar![]()
10. Now make Red bean soup stuffing: soak the red bean 250 overnight, rinse it, put it into a pressure cooker, add proper amount of water, and boil it into Red bean soup. After it is out of the pot, sieve it with a large sieve (a step to test patience, just for delicacy)![]()
11. Put 50 grams of corn oil into a non stick pot, add sieved red bean paste, pour in 150 grams of white sugar, and stir fry with a rubber scraper![]()
12. Start using medium heat and remember to stir fry continuously to prevent bottoming out. Stir fry until slightly sticky, then turn to medium heat and continue to stir fry![]()
13. Finally, stir fry until the bean paste is not sticky with a scraper![]()
14. Start making mooncake crust: Take 70 grams of conversion syrup and add 2 grams of soda water. Stir well with a manual mixer, then add 30 salad oil and mix thoroughly![]()
15. Add 100 grams of mooncake powder and stir with a rubber scraper. Remember not to draw circles to prevent the dough from glutening![]()
16. Wrap the mixed dough with cling film and refrigerate for 2 hours in the refrigerator![]()
17. Weigh and separate the red bean filling and pastry crust![]()
18. Pour some dry powder into the mooncake mold and shake it, then pour it out so that there is a thin layer of powder in the mold![]()
19. Take a portion of the pastry crust and flatten it, then add a portion of red bean filling to wrap the crust around the filling![]()
20. Rotate and push the leather upwards, then use the tiger's mouth to close it![]()
21. After inserting the mold and pressing out the pattern, move it to the baking tray with oiled paper and loosen it. Shake it left and right to leave the mooncake on the baking tray. Just lift the mold and it will be ready![]()
22. According to personal preferences, you can choose multiple patterns of molds and spray a little water before entering the oven![]()
23. Preheat the mooncakes at 200 degrees Celsius above and below the oven, and then feed them into the middle layer of the oven![]()
24. After baking for 5 minutes and shaping, take out the egg brush (mix 1 egg yolk and 1/3 egg white) and gently brush the patterns on the surface of the mooncake. Do not brush too much![]()
25. Brush the mooncakes with egg mixture and continue to bake them over 180 degrees Celsius for 15 minutes![]()
26. The freshly baked mooncake skin is relatively dry and hard, with a 1-3 day oil return period. It must be thoroughly cooled before sealing or packaging![]()
27. Finished product drawings
