Warm up the Mid Autumn Festival

Warm up the Mid Autumn Festival

Introduction:

"After DIY moon cake continues to challenge moon cake mold"

Production steps:

Step 1: wash white kidney beans and soak them in water overnight

Step 2: soak until the white kidney bean is completely swollen and the epidermis is not wrinkled

Step 3: peel off the white kidney bean easily

Step 4: peel off the white kidney beans, pour them into the pot, put in the water without white kidney beans, and stew them in a pressure cooker for half an hour

Step 5: the stewed white kidney beans are very crispy

Step 6: pour the kidney beans into the pot, add the sugar and stir fry

Step 7: stir fry with medium and low heat all the time, add salad oil in several times, stir fry until the oil is completely absorbed by bean paste, and then add the next time. With the evaporation of water, the stuffing will be thicker and thicker

Step 8: when it becomes very thick, dry and hard, add the cooked flour, stir fry evenly and turn off the heat, then the stuffing is ready

Step 9: divide the prepared white kidney bean stuffing into three parts, one part is mixed with 10ml Matcha powder and kneaded evenly to form green tea stuffing; the other part is mixed with 5ml coffee powder and 5ml cocoa powder and kneaded evenly to form Mocha stuffing; the rest is the original white kidney bean stuffing

Step 10: mix the invert syrup, soap water and salad oil evenly

Step 11: pour in flour and milk powder

Step 12: mix with scraper until flocculent, knead into dough. Wrap in plastic wrap and let stand for 1 hour

Step 13: divide the crust and stuffing according to the ratio of 3:7 (or 2:8). 75g moon cake: 22G crust and 53g stuffing

Step 14: dip a little flour on the palm, take a crust dough, flatten it on the palm, and put the filling in the middle of the dough

Step 15: push the crust up slowly by hand to wrap the filling

Step 16: until the stuffing is completely wrapped, hand rub it into a cylinder slightly smaller than the inner diameter of the moon cake mold. Pat a little flour on the surface of the dough and press the moon cake mold directly on the baking plate

Step 17: put the moon cake mold on the cylindrical dough. After pressing hard, press out the moon cake pattern and gently lift the moon cake mold

Step 18: make moon cakes with three kinds of fillings

Step 19: spray some water on the surface of the moon cake and put it into a 200 degree preheated oven. Bake for about 5 minutes, take out the pattern on the surface of the moon cake and brush the surface with egg yolk and protein

Step 20: continue to bake in the oven for about 15 minutes, and color the cake evenly

Materials required:

Medium gluten flour: 100g

Milk powder: 5g

Invert syrup: 75g

Jianshui: 1g

Salad oil: 25g

Large white kidney bean: 250g

Fine granulated sugar: 250g

Flour: 20g

Yolk: one

Protein: 1 tablespoon

Note: 1, the ratio of skin and stuffing is 2:8, or 3:7. It is suggested that the novice should use 3:7 first, which is better to wrap; 2. Pay attention to the strength control during the wrapping process, so as to make the crust as thin and even as possible without exposing the stuffing; 3. Cover a layer of preservative film on the crust, roll the crust into a pancake shape with a rolling pin to wrap the stuffing, so that the thickness of the crust is more uniform; 4. Put the embryo of the moon cake directly on the baking plate, and there is no need to smear oil on the baking plate; 5. Just baked The outer skin of the moon cake is hard, so it needs to be sealed and wait for 2-3 days for the oil return period. Just wait for the oil return on the surface to soften.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet