It has a faint fragrance of Matcha - Cantonese Matcha white bean cake(ta you dan dan de mo cha xiang guang shi mo cha bai dou sha yue bing )

It has a faint fragrance of Matcha - Cantonese Matcha white bean cake

Introduction:

"Sometimes all we need is a starting point, and then everything will move in the direction we want. Like me, like making moon cakes. Have been lazy, lazy, do not want to move, but, convinced himself to do an ice skin moon cake after a hair out of control. As a result, this moon cake with a touch of tea fragrance came into being - Cantonese Matcha white bean paste moon cake. In fact, there is no saying about moon cakes. However, during the period of oil return after the moon cakes came out of the oven, a certain Ma Daha carelessly stacked the moon cakes together and put them in the fresh-keeping box. He forgot that the skin of the moon cakes after oil return was sticky and soft. So, one day later, when the moon cakes were taken out, it came out like this. A small part of the skin was so sticky that it broke its appearance and wanted to cry! Ah! What is a failure? This is the best explanation. We must pay attention next time. Well, that's the only way this time. "

Production steps:

Step 1: Mix 2 grams of water with alkali noodles in the ratio of 1:4, pour into the invert syrup and stir evenly.

Step 2: pour the edible oil into the invert syrup and stir well.

Step 3: mix the flour and corn starch, mix well.

Step 4: add the oil and soap syrup into the flour, knead into a soft dough like earlobe.

Step 5: add Matcha powder, knead well, add preservative film and let stand for one hour.

Step 6: divide the cake skin into 15 grams.

Step 7: divide the white bean paste into 40g dosage forms and form a compact bean paste ball by hand.

Step 8: take a Matcha moon cake skin and press it into a thin disc with thick edge.

Step 9: put a bean ball in the center.

Step 10: with two hands, let the moon cake skin climb up along the bean sand ball.

Step 11: close the mouth and round it gently.

Step 12: roll the wrapped moon cake ball in the flour and gently shake off the extra flour.

Step 13: put it into the moon cake mold.

Step 14: it's best to press out the shape of the moon cake in the baking tray covered with tin foil and demould it.

Step 15: make all the moon cakes like this.

Step 16: preheat the oven 185 degrees and spray a layer of water on the surface of the moon cake.

Step 17: bake the moon cake in the oven for about 5 minutes. After the surface solidifies, take out and brush lightly with egg liquid. Put in the oven again, turn to 175 degrees, bake for about 10 minutes until the surface is slightly colored.

Materials required:

Common flour: 105g

Corn starch: 25g

Invert syrup: 85 G

Salad oil: 30g

Jianshui: 2G

Matcha powder: 5g

White bean paste filling: 320G

Precautions: 1. The freshly baked Cantonese style moon cake is relatively hard. If it is sealed for one day, the moon cake will become soft after oil return and taste better. 2. Children and the elderly eat less sugar and oil. 3. Normal people should not eat too much, one piece at a time. 4. Cantonese moon cakes are more greasy. When eating, soak a cup of tea and drink while eating. It can relieve the greasiness and help digestion. 5. We don't add any preservatives to our homemade mooncakes. We suggest that we should not make too many mooncakes at a time, and keep them in the refrigerator. We should eat them as soon as possible to prevent deterioration.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ta You Dan Dan De Mo Cha Xiang Guang Shi Mo Cha Bai Dou Sha Yue Bing