Sweet potato bean paste moon cake(ma shu dou sha yue bing )

Sweet potato bean paste moon cake

Introduction:

"This is a kind of vegetarian moon cake which is crisp on the outside and soft on the inside - there is no moon cake mold and all kinds of materials needed for moon cakes!! But still think about the Mid Autumn Festival, or want to eat round moon cakes in the Mid Autumn Festival, but do not like to eat sweet and boring moon cakes outside, just want to return to simplicity, with the only materials around to make a moon cake of their own, it does not have a gorgeous appearance, but it has a soft heart!! It's not a sweet bean paste in vain. Under its simple and crispy appearance, through the sweetness of red bean paste, there is a Q bullet of sweet potato. Yam also plays a leading role in the game, eliminating the stink of bean paste... Or novice, encourage, focus on participation, ha ha!! PS: red bean paste method: http://home.meishichina.com/recipe-139404.html ”

Production steps:

Step 1: oil crust: 150g low gluten flour, 100g high gluten flour, 45g fine sugar, 50g egg yolk, 120g water, 60g peanut oil. Pastry: 150g low gluten flour, 70g peanut oil

Step 2: oil skin 1: mix the low flour, high flour, sugar, egg yolk and peanut oil (here, high flour and low flour can be replaced by ordinary flour, but I don't have ordinary flour)

Step 3: Oil 2: 120 grams of water slowly add, if you feel very wet, add less

Step 4: oil skin: stir until the gluten expands, knead into dough, cover with plastic film and relax

Step 5: mix low gluten flour and peanut oil thoroughly, knead into dough, cover with plastic film and relax for 10 minutes

Step 6: at this time, you can make filling materials, such as sweet potato (bean paste should be prepared in advance), glutinous rice flour, corn starch and milk

Step 7: weigh in the glutinous rice flour and corn starch, then add the milk and stir evenly without particles

Step 8: steam it in a steamer over low heat for about 15 minutes until it can be easily penetrated with chopsticks

Step 9: prepare some cake flour. If there is no ready-made cake flour, put the glutinous rice flour into the pot and stir fry it over low heat until it turns slightly yellow. Dip in a little taste, no powder taste, it means cooked. After cooling, it becomes cake powder

Step 10: divide the dough into 30 grams (about 17), and the pastry into 12 grams

Step 11: divide the ingredients and knead them into a round dough; take a portion of dough, roll it into a round dough, turn it over, put a pastry dough in the middle and wrap it tightly

Step 12: roll the dough into long strips, roll up the long rolls, roll up the dough and relax for 15 minutes

Step 13: during the dough making process, the potato may be steamed. After taking it out, stir it with chopsticks, stir it evenly, and cool it with plastic wrap

Step 14: place the roll vertically, roll the long strip again, roll it up and relax for 20 minutes

Step 15: knead the mashed potatoes into 6 grams of potions, divide the red bean paste into 15 grams of potions (friends who like the red bean paste can add the amount), and wrap the mashed potatoes into the bean paste stuffing (this is done in the process of making dough, looking for time to do, friends who are afraid of being in a hurry can do it first)

Step 16: take a dough, cut it from the middle, put it vertically with the cut side down, flatten it, roll it into a round dough with thick in the middle and thin around, pinch a stuffing with 2 skins, and roll it into a green body with the cut side down

Step 17: put all the green bodies in the baking tray, preheat the oven, 180 degrees, heat up and down, middle layer, 20 minutes (the dough is a little dry, you can sprinkle some water to reduce cracks)

Step 18: take it out and brush the surface with egg liquid (3 yolks minus 50g), sprinkle with a little sugar, 220 degrees, 5 minutes, color

Materials required:

Low gluten flour (skin): 150g

High gluten flour (skin): 100g

Sugar (skin): 45g

Yolk (skin): 50g (about 3)

Water (skin): 120g

Peanut oil (skin): 60g

Low gluten flour (Crisp): 150g

Peanut oil (Crisp): 70g

Glutinous rice flour (stuffing): 50g

Corn starch (stuffing): 15g

Milk (filling): 90g

Red bean paste: right amount

Precautions: 1. In autumn and winter, when the dough is loose, it must be covered with fresh-keeping film to prevent the dough surface from drying. There will be cracked surface when rolling again, which will affect the appearance of the finished product. 2. If you put it too long, it will harden, so you should eat it as soon as possible. If you can't finish it, put it in the refrigerator! 3. The temperature of each oven is different. If you think the temperature of the oven at home is higher, you can adjust the temperature properly to avoid scorching. 4. If you can't finish filling with sweet potato, you can wrap chocolate sauce, red bean paste, etc. It's as delicious as cake powder. 5. The amount of red bean paste is very small, you can add more if you like.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Shu Dou Sha Yue Bing