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

Sweet potato and red bean paste moon cake

Introduction:

"This is my first time to make Cantonese style moon cakes. In fact, I don't like moon cakes very much because they taste very sweet and greasy. But I couldn't wait to eat one after I finished it yesterday. Then I realized that the moon cakes I made were not the same as those outside. I want to take a second bite when I have the first stutter. I don't want to stop to eat one and want to eat the second moon cake. In the red bean stuffing wrapped in [cassava], the improved stuffing is very special; in the past, when eating cassava, it was very delicious wrapped in peanuts, so I thought of incorporating cassava into cantonese moon cake. The improved bean paste stuffing tastes very good and has a good taste. When I made it, I wanted to know if the potato would harden when I ate it the next day. As a result, I ate one immediately after the oil returned the next day... The taste is as soft and tender as the newly made potato.. When you break the moon cake apart with your hand, the sweet potato is just like the mozzarella cheese. The first time you make the moon cake, it's very successful. Before you make it, you think it's very difficult to make it, but actually it's very easy to make it. "

Production steps:

Step 1: weigh the invert syrup for standby.

Step 2: add water.

Step 3: use the egg beater to stir into milk, add the syrup of Jianshui, and the color will gradually fade and dilute after stirring.

Step 4: add edible oil and continue to stir evenly.

Step 5: the stirred syrup drops slowly.

Step 6: sift in the gluten powder.

Step 7: mix evenly with scraper and knead with hands for several times.

Step 8: put it in plastic wrap and refrigerate for 2 hours.

Step 9: start making sweet potato at this time. Weigh the glutinous rice flour and corn starch and mix well.

Step 10: add milk and stir well with a spoon.

Step 11: steam in a hot pan for 15 minutes.

Step 12: take out the steamed potato.

Step 13: use chopsticks or spoon to soften the potatoes while they are hot.

Step 14: when the potatoes are slightly warm, stick cooking oil on your hands or wear disposable gloves to separate the potatoes into 5 grams of potato balls.

Step 15: knead the red bean paste into a ball, 20 grams each.

Step 16: then put a kneaded red bean paste in your palm and press a hole with your thumb.

Step 17: put a mashed potato in the middle of the red bean paste.

Step 18: wrap the mashed potatoes and press the red bean paste with the palms of both hands.

Step 19: take out the moon cake skin after 2 hours, divide each moon cake skin into 20 grams and knead it round.

Step 20: take a moon cake skin and flatten it slightly with the palm of your hand.

Step 21: put the moon cake in the palm of your hand.

Step 22: put the wrapped sweet potato and red bean paste stuffing into the middle of the moon cake skin.

Step 23: slowly wrap the skin of the moon cake with mashed potato and bean paste, then slowly close the mouth and knead it round.

Step 24: put a little dry powder into the moon cake mold and shake it to make dry powder stick around the mold; pour the excess into the bowl.

Step 25: sprinkle a little dry powder on the moon cake, just a little, not too much, otherwise it will affect the appearance after baking. Then put it into the mold and press the moon cake slightly by hand.

Step 26: put the mold down and press it down slowly.

Step 27: this will press out good-looking moon cakes. You must press them slowly. If you press them too fast, the shape of moon cakes will be irregular.

Step 28: put the pressed moon cake into the baking tray, and put a piece of oil paper on the baking tray.

Step 29: preheat the oven 185 degrees, spray a layer of water on the surface of the moon cake before baking in the oven, it doesn't need a lot of surface. Spray water from the top of the moon cake.

Step 30: put the moon cake into the middle layer of the oven and bake it at 185 degrees for 5 minutes. Take out the moon cake and wait for the moon cake to cool. Brush it with a thin layer of egg liquid. Don't brush it very thick, otherwise it will affect the color too deep.

Step 31: continue to preheat, return to the oven 185 degrees, bake in the middle layer for 15-20 minutes, color the cake skin and then come out of the oven. The color of the crust should be dark or light as you like.

Step 32: finished product.

Materials required:

Production of sweet potato: appropriate amount

Corn starch: 15g

Glutinous rice flour: 50g

Milk: 80g

Fine granulated sugar: 20g

Moon cake production: appropriate amount

Medium gluten powder: 100g

Invert syrup: 75g

Edible oil: 25g

Jianshui: 1g

Dry powder (cooked powder): a little

Moon cake mold: 50g

Finished product: 9

Note: the temperature of the oven should be adjusted according to the oven of each family. Moon cake baked must wait for 1 day to return oil, the color will be better after returning oil. Just baked moon cake will be hard, and it will be soft after oil return. Home made moon cakes have no preservatives. It is recommended to wrap them in sealed boxes or fresh-keeping bags after oil return and refrigerate them for consumption as soon as possible.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ma Shu Hong Dou Sha Yue Bing