(guang shi bai dou sha man yue mei yue bing )

Cantonese white bean paste Cranberry moon cake

Introduction:

"Chunmiao's message:" children, a lot of things will happen in one's life, just like our food, sour, sweet, bitter and salty, some you like, some you don't like. But in any case, you should have an optimistic and strong heart to face all kinds of happiness and unhappiness in life. "The white bean paste contains chopped dried cranberries, which are sour and sweet, giving the ordinary white bean paste a romantic, lively flavor and taste. The basic white bean paste is really changeable. You can add all kinds of dried fruits to make you feel different. Just like our life, we can still create surprise in plain life

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 fresh-keeping film, and then use it for more than an hour. It's better to put it in the refrigerator for cold storage, and don't stick to your hands when using it

Step 5: basic white bean paste stuffing and dried Cranberry are ready. Please refer to the link for the production and precautions of basic white bean paste http://home.meishichina.com/recipe-193283.html

Step 6: cut the dried cranberries into pieces and put them into the bean paste filling

Step 7: mix well

Step 8: divide the sugar oil crust and bean paste stuffing into 17 equal parts

Step 9: flatten an oilskin, put the stuffing in the middle, place it in the palm and the mouth of the tiger, and wrap the stuffing tightly

Step 10: green moon cake

Step 11: apply a thin layer of hand powder on the green moon cake and put it into the mold

Step 12: 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 13: before entering the oven, spray a layer of water on the surface of the moon cake with a watering can, then enter the middle layer of the oven, 200 degrees, heat up and down, bake for about 5 minutes

Step 14: after the surface is set, take it out and brush a layer of egg liquid on the surface

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

Step 16: 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 17: the next day's moon cake, return oil success.

Materials required:

Medium gluten flour: 160g

Invert syrup: 110g

Corn oil: 30g

Jianshui: 3 G

Basic white bean paste: 400g

Dried Cranberry: 100g

Hand powder (fried flour): appropriate amount

Brush the surface with egg liquid: one egg yolk + one spoonful of egg white

Note: 1.1. Generally speaking, the skin and filling ratio of cantonese moon cake is 2:8, 3:7, and the master can also do 1:9. 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 and the weight of skin is 15 g / piece, the weight of stuffing is 35 g / piece and the total amount of stuffing is 700 g; if the ratio of skin to stuffing is 2:8, the weight of stuffing is 10 g / piece and the stuffing is 40 g / piece). Therefore, the filling in the formula is only a reference amount, please increase or decrease the filling according to your own needs. 2. Hand powder 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. See the link for the production of basic bean paste filling http://home.meishichina.com/recipe-193283.html6. Brush egg liquid on the surface, not too much. After dipping the egg liquid with a wool brush, scrape it on the edge of the bowl to remove the extra egg liquid. Sweep the surface of the moon cake a few times. If there is extra egg liquid left in the pattern, it can be sucked out with kitchen paper to prevent flower during baking 7. Spray water before the moon cake is put into the oven, not too long in advance, otherwise the water will soften the pattern and make it unclear; 8. The dried Cranberry is neither soaked in wine nor watered. Take it out of the bag and chop it directly for use.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Shi Bai Dou Sha Man Yue Mei Yue Bing