Cantonese style bean paste and sweet potato moon cake(guang shi dou sha ma shu yue bing )

Cantonese style bean paste and sweet potato moon cake

Introduction:

Production steps:

Step 1: material of sweet potato.

Step 2: mix all materials except hand powder.

Step 3: stir well with chopsticks until there is no powder.

Step 4: steam for about 15 minutes.

Step 5: take it out and stir with chopsticks.

Step 6: mix well and let cool.

Step 7: knead the powder into 6 grams of powder.

Step 8: prepare the crust material.

Step 9: mix the syrup with water and soybean oil.

Step 10: beat with an egg beater.

Step 11: sift in the low powder again.

Step 12: mix up and down to make a dough.

Step 13: place for 2 hours.

Step 14: make 30 grams of bean paste into a dosage form.

Step 15: divide the dough into 14 grams each.

Step 16: pack the sweet potato into the bean paste filling.

Step 17: wrap it in a tiger's mouth.

Step 18: form a group.

Step 19: wrap it all up.

Step 20: wrap the crust with 19 bean paste and sweet potato filling.

Step 21: wrap it in a tiger's mouth.

Step 22: press the stuffing while pushing the crust. The package is even.

Step 23: pack everything for standby.

Step 24: take a semi-finished moon cake and roll it on the dry flour, then put it into the mold.

Step 25: press it on the baking tray.

Step 26: do it all.

Step 27: spray pure water on the surface.

Step 28: step into the preheated oven 210 degrees for 5 minutes.

Step 29: take it out and brush the surface with egg liquid.

Step 30: enter the oven at 210 ℃ for 5 minutes, then change it to 150 ℃ for 10 minutes.

Materials required:

Glutinous rice flour: 50g

Corn starch: 15g

Milk: 90g

Sugar: 20g

Hand powder: appropriate amount

Red bean paste: 450g

Syrup: 85 G

Visual water: 2G

Soybean oil: 30g

Low powder: 120g

Note: 1, wrapped semi-finished moon cake, mold, first roll in dry flour, so as to look good and complete. 2. Before entering the oven for the first time, spray water first. It's better to use cooked cold boiled water or pure water, which can ensure longer shelf life and better flavor of moon cakes. 3. After baking, keep it cool for two or three days. Ha ha, I couldn't help trying an ugly one after one night. It's ready to eat. It's delicious.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Dou Sha Ma Shu Yue Bing