Cantonese white bean paste moon cake(guang shi bai dou sha yue bing )

Cantonese white bean paste moon cake

Introduction:

"Chunmiao message: I wish all the children happy and healthy growth every day! Baishundou, a special product of Yushan County, Jiangxi Province, is also called baiyudou. The bean color is as white as jade, and it tastes delicious. The cooked soup is as clear as water. It is refreshing and refreshing when eaten. It is really called platinum in beans. It is also a tribute bean handed over to the imperial court in ancient times. Platinum bean has a wide range of medicinal functions, such as moistening the lung, anti-inflammatory, nourishing the face, strengthening the bone, strengthening the stomach, detoxifying and so on, especially for diabetes, cardiovascular disease, blood and so on. White beans can be cooked with sugar, salt, ingredients, fried, cooking dishes, its flavor match white lotus

Production steps:

Step 1: transfer syrup, corn oil and water into the basin

Step 2: mix well

Step 3: pour in the flour

Step 4: use a rubber scraper to stir the dough into a moist dough, then cover it with plastic wrap, and use it for more than an hour

Step 5: prepare the white bean paste in advance

Step 6: divide the dough into 17 portions and the bean paste filling into 17 portions

Step 7: flatten an oil rind, put the bean paste stuffing in the middle, put it in the palm and the mouth of the tiger, and wrap the stuffing tightly (I'm sorry if one person can't take a picture)

Step 8: make a ball

Step 9: spread a layer of hand powder on the wrapped green embryo of moon cake, make it into an oval shape, and then put it into the mold

Step 10: gently press twice in the baking pan, then lift it, and the other dough and stuffing are completed in turn; when the half moon cake is germinated, start to preheat the oven, heat up and down, 200 degrees

Step 11: before entering the oven, spray a layer of water on the surface of the moon cake with a watering can

Step 12: then put it in the middle of the oven, 200 degrees, heat up and down, bake for about 5 minutes

Step 13: after the surface is set, take it out and brush a layer of egg liquid on the surface

Step 14: reenter the oven and bake for about 15 minutes until the surface is golden and the waist bulges slightly

Step 15: cool on the shelf, then store in a sealed can, wait for one or two days to return the oil, then you can eat

Step 16: from the inside out, isn't that good

Materials required:

Medium gluten flour: 160g (oil skin material)

Invert syrup: 110g

Corn oil: 30g

Jianshui: 3 G

White bean paste filling: 560g

Hand powder: appropriate amount (for anti staining)

Egg liquid: 1 egg yolk + 1 spoonful egg white (surface)

Note: 1. The skin and filling ratio of cantonese moon cake is generally 2:8, 3:7, and the master can also do 1:9. In this article, I use 50g mould. The ratio of skin to stuffing is about 3:7. Because it's handmade, the skin is a little bigger and easier to wrap. If the ratio is strictly 3:7, make 20; if the ratio is 2:8, make 30, then the amount of filling should be increased accordingly. For example, if the ratio of skin to stuffing is 3:7 For 50g mold, then the weight of skin is 15g / piece, then the weight of stuffing is 35g / piece, making 20 pieces, and the total amount of stuffing is 700g; if the ratio of skin to stuffing is 2:8, then the weight of skin is 10g / piece, and the stuffing is 40g / piece) 2. Hand flour is fried flour. Take appropriate amount of flour, put it into a frying pan, stir fry it over low heat until it turns a little yellow, and let it cool; 3. Soap water can be made by oneself, and the ratio of edible alkali and water is 1:3, that is to say, 10 grams of alkali noodles is mixed with 30 grams of water; 4. Invert syrup can also be made by oneself http://home.meishichina.com/space-7513584-do-blog-id-537093.html Menu link: http://home.meishichina . COM / recipe-193281. HTML5. For more information, please check the previous blog or the link to this blog: http://home.meishichina.com/space-7513584-do-blog-id-537094.html Menu link: http://home.meishichina.com/recipe-193283.html

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Shi Bai Dou Sha Yue Bing