Cantonese red bean paste moon cake(guang shi hong dou sha yue bing )

Cantonese red bean paste moon cake

Introduction:

Production steps:

Step 1: red bean paste filling method: remove the red beans, clean them, and soak them in water for half a day.

Step 2: wash the soaked adzuki beans several times with clean water, add twice the amount of cold water to the beans, boil them with high heat, pour out all or half of the amount of boiling water, and then add cold water less than 1-2cm high to the beans, cook them with medium heat until the skin is broken and the heart is soft, turn off the heat and simmer for 20-30 minutes. (the purpose of changing the water many times is to wash off the impurities in the bean skin and keep the bean fragrance and color perfect)

Step 3: put the cooked red beans into the screen, then immerse them in water, and use a spoon to roll and wash off the skin.

Step 4: precipitate the washed bean paste and pour out the excess water.

Step 5: scoop the red bean paste liquid into the cloth bag and squeeze out the water. (red bean paste should not be dehydrated too much, otherwise the fried red bean paste filling will diverge and affect the taste)

Step 6: finish the red bean paste. (the finished red bean paste should be fried as soon as possible or stored in the refrigerator, otherwise the red bean paste stuffing is easy to deteriorate.

Step 7: add peanut oil and sugar into the frying pan and stir fry over medium heat until the sugar is completely melted.

Step 8: add red bean paste, stir fry with high fire.

Step 9: stir fry until the filling is thick, turn down the heat and add maltose which is melted to 60 degrees.

Step 10: stir fry until the red bean paste stuffing doesn't stick to the pot.

Step 11: Cantonese red bean paste moon cake method: put the syrup and soap water into the container, mix well with a rubber scraper. (mixing well is the key to making a good crust)

Step 12: sift two-thirds of low gluten flour into the container, and add the mixed syrup and water solution.

Step 13: add peanut oil.

Step 14: mix the dough with a rubber scraper, cover it with plastic film and relax for 30-60 minutes to make the dough absorb more evenly.

Step 15: sift the remaining one third of the low gluten flour into the relaxed batter.

Step 16: mix well with a rubber scraper until the dough is smooth, cover with plastic film again and relax for 20 minutes. (the Cantonese crust dough mixed to finish has the best plasticity within one hour, and it is best to use it within one hour.)

Step 17: dough: divide the loose dough into 16 portions, 20 grams each, and roll them round. Stuffing: divide the stuffing into 16 parts, 35g each, round and reserve.

Step 18: take a crust and flatten it with the palm of your hand. Place the split filling in the center of the crust.

Step 19: press the stuffing with your thumb, use the tiger mouth to push the dough upward, and pinch it tightly. (because the skin of cantonese moon cake is thin and there are many fillings, in order to avoid the collapse or breaking of the skin, push the dough slowly with both hands.)

Step 20: because the skin of Cantonese style moon cake is soft, you need to brush a thin layer of high gluten flour on the wrapped red bean paste moon cake blank with a brush. (be sure to brush off the extra high gluten flour on the surface after brushing a thin layer of high gluten flour)

Step 21: Sprinkle high gluten flour in the moon cake mold before molding to make it adhere, and then brush away the surplus high gluten flour with a brush. (dusting is to prevent the moon cake blank from sticking in the moon cake mold after pressing)

Step 22: the force into the molded dough should be average, in order to press out a clear pattern.

Brush the dry bean cake evenly with water, and then brush the dry bean cake with water.

Step 24: put it into the oven preheated at 220 degrees, heat up a lot, lower a little, bake for about 6-8 minutes, bake until the surface of the crust is slightly colored, and take it out.

Step 25: mix an egg yolk, one third of the whole egg liquid and a little salad oil evenly and sift to make egg yolk liquid for standby.

Step 26: when the moon cake is cooled to 50 degrees, brush the egg yolk twice with a brush to make the color of the moon cake more uniform. (after the brush is stained with egg yolk, the extra egg liquid should be squeezed out at the edge of the container, otherwise too much egg liquid will affect the clarity of the fonts and lines on the surface of the cake skin.)

Step 27: after brushing the egg liquid, put it into a preheated oven of 200 degrees, heat it up a lot, lower it down a little, bake for 8-15 minutes, and then come out of the oven in golden color.

Step 28: in order to make the moon cake return oil better, brush a layer of peanut oil immediately after it comes out of the oven.

Materials required:

Low gluten flour: 170g

Invert syrup: 100g

Peanut oil: 50g

Jianshui: 5g

Red bean paste filling: 560g

Note: Cantonese red bean paste moon cake raw materials: cake skin: 170g low gluten flour, 100g conversion syrup, 50g peanut oil, 5g Jianshui filling: 560g red bean paste filling specification: 20g cake skin, 35g filling = 55g x16 pieces -- 1000g red bean paste blank, 180g peanut oil, 200g fine sugar 100 g maltose, 100 g maltose http://home.meishichina.com/recipe-87966.html ——————————————————————————————————Jian water preparation: put 10 grams of edible alkali into the container Pour in 30g of water, let it dissolve completely, filter out the impurities in the alkaline water, keep the alkaline water pure and fresh, pour the alkaline water into glass or porcelain products, and store for two days before use.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Guang Shi Hong Dou Sha Yue Bing