Classic red bean paste moon cake(jing dian hong dou sha yue bing )

Classic red bean paste moon cake

Introduction:

"It took one jin of red beans to make bean paste stuffing, but two Jin of bean paste came out, and one jin of bean paste was left. This time, the traditional moon cake with bean paste stuffing was made. In fact, bean paste moon cake is the best, simple and fast. As long as the bean paste is made, the rest is done in minutes. Due to the high water content of bean paste stuffing, the oil recovery time is faster than other stuffing. Basically, it can be eaten the next day, and the crust is very soft. The disadvantage is that it doesn't last long and it's easy to go bad. You can finish it in a week. "

Production steps:

Step 1: add oil to the syrup, mix it by hand with an egg beater, add water and stir well.

Step 2: sift the flour to form a powder wall, and pour the mixed syrup into the wall

Step 3: press and mix evenly with scraper

Step 4: don't rub to avoid cramping

Step 5: wrap it in plastic wrap and wake up for about an hour.

Step 6: hold the bean paste stuffing into a ball and divide it into 50g each.

Step 7: divide the dough into 32 grams each.

Step 8: take a cake skin, press it into a round cake on the palm of your hand, and put a stuffing on it

Step 9: push up with the help of tiger mouth

Step 10: up to the closing mouth, bottom down.

Step 11: sprinkle a little powder inside the moon cake mold to prevent sticking, and take a wrapped cake embryo into the mold

Step 12: spread plastic wrap on the table to pick it up, or you may want to change it. The moon cake mold does not need to press too hard. The strength should be even and stable, otherwise it will come out of the skirt

Step 13: put the pressed moon cake in the baking tray with oil paper.

Step 14: preheat the oven at 175 ℃, spray some water on the cake embryo before entering the oven, bake it in the middle layer for 5 minutes, take it out and cool it slightly, then brush a little yolk liquid

Step 15: continue to bake in the oven for 15-20 minutes, pay attention to observe the color, see the color can be out of the oven. Take it out and cool it, store it in a relatively sealed container and wait for oil return.

Materials required:

Medium gluten flour: 200g

Invert syrup: 120 g

Peanut oil: 50g

Jianshui: 4G

Red bean paste: 550G

Note: how can egg yolk liquid be thin and even? Use a little egg yolk liquid (one egg yolk plus 1 / 4 egg white), wipe it on the edge of the container, scrape it, filter out the excess egg liquid, and then brush it. So the moon cake is bright and the pattern is clear.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jing Dian Hong Dou Sha Yue Bing