Beautiful Flowers and Full Moon - Bean Paste Mooncake

2024-04-18 16:47:37 63

Another year on Mid-Autumn Festival, I was busy making moon cakes. My friends and colleagues around me said that my moon cakes were very delicious, and they asked me how to make them. My family likes to eat bean paste moon cakes. Let's announce the practices here, and we can also learn how to make them! To learn more about the food making process with pictures and texts, you can follow the WeChat official account "Better Taste", where new recipes are released every week!

Details of ingredients

golden syrup 75 grams
Alkaline water2 grams
Salad oil28 grams
Low gluten flour110 grams
Jishi powder5 grams
Eggs1 unit
Red bean soup880 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Beautiful Flowers and Full Moon - Bean Paste Mooncake

1. Put the required conversion syrup into a container.
2. Add 2 grams of alkaline water.
3. Add cooking oil. Many people like to use peanut oil, but I don't really like the taste of peanut oil. I just use regular salad oil, which I think is also good!
4. Use an egg beater or rubber scraper to stir all ingredients evenly and blend them together thoroughly.
5. Add low gluten flour.
6. Add cheese flour, if not available, you can skip it and simply replace the low gluten flour with 115 grams.
7. Cover the smooth dough with cling film by hand.
8. Let it stand for 1-2 hours.
9. When the dough is still, we take out the Red bean soup prepared in advance. Although we can also make the filling we like, one is that it is troublesome to make the filling, and the storage time is not long. The other is not well done. The thin filling will affect the appearance of the finished product. Therefore, it is recommended that novices buy the ready made filling directly. At present, the best one is Lianxiang Lou.
10. We make 50g mooncakes, and I make them in a 1:4 ratio of dough to filling, which means 10g of dough and 40g of filling. The resulting mooncake has a thin crust and delicious filling, but it tests the skill of beginners. If you are worried, you can adjust the ratio appropriately, reduce the amount of filling, and increase the amount of dough, but the dough cannot be too thick or it will not taste good. Weigh out 40g of Red bean soup with an electronic scale and roll it into small balls for use. Here, 22 red bean paste balls are needed.
11. Divide the dough into 10 grams each using an electronic scale and knead them into small balls by hand for later use.
12. Prepare mooncakes, sprinkle some loose powder on the chopping board beforehand to prevent sticking. After tapping some loose powder with the left palm, take a small round ball, and also tap some loose powder with the right palm to flatten the ball into a dough with a diameter of about 5-6 centimeters.
13. Take a bean paste filling and place it on the dough.
14. Use a tiger's mouth to help slowly push the dough upwards, wrapping it around the bean paste filling. Push and rotate the dough to gradually wrap around the filling and close it. The closing point must be tightened to prevent the filling from leaking out. You need to slowly experience the techniques of this bag yourself, practice makes perfect!
15. Roll some loose powder evenly on the surface of the packaged mooncake balls to avoid sticking to the mold during pressing.
16. The current mooncake molds are all press type, which is very convenient. There are different sizes, flower pieces, and shapes to choose from. Here, I use a 50g mold with a beautiful full moon.
17. Gently place the mooncake balls into the mold.
18. Invert the mold and press the mooncake firmly onto the baking tray.
19. Put the pressed mooncakes into a pre preheated oven at a temperature of 200 degrees Celsius for 5 minutes (different oven brands, temperature and time are for reference only). First, bake the mooncakes slightly to shape them. When baking, we prepare an egg, leave a little egg white, and make it into egg liquid to brush the mooncakes.
20. Take out the baked mooncakes, let them air for a while, and then evenly brush a thin layer of egg liquid on the surface of the mooncake raised pattern. It is important to note that the brush should be scraped on the edge of the plate after being soaked in egg liquid, so that there is not too much egg liquid on the brush. Otherwise, when the thick egg liquid is applied to the mooncake, the baked mooncake pattern will be very unclear and unsightly.
21. Continue to put the baking tray that has been brushed with egg mixture back into the oven, reducing the temperature to 190 degrees Celsius for 15 minutes. (Different oven brands, temperature and time are for reference only)
22. Baked mooncakes may be a bit hard. When there is room for extra heat, they can be placed in packaging or preservation boxes for oiling. Generally, after oiling for 2 days, the mooncakes will become softer and have a better taste.
23. Cut open the mooncake and you can see the bean paste filling inside. Take a sweet and fragrant bite, do you leave any saliva?
24. The filling of mooncakes can be changed according to personal preference, and the shape can also be chosen according to personal preference.