Cantonese style moon cake with jujube paste and bean paste

Cantonese style moon cake with jujube paste and bean paste

Introduction:

"Tonight, the moon is bright, and I don't know who will fall in autumn.". "Wang Jian of Tang Dynasty"

Production steps:

Step 1: prepare the necessary raw materials.

Step 2: add soap water to the syrup and stir well, then add corn oil and continue to stir until it is emulsified.

Step 3: add milk powder and sifted flour.

Step 4: mix the dough evenly with a scraper to form a smooth dough, cover it with plastic film and let it stand at room temperature for 2 hours.

Step 5: divide the dough into 15g each, divide the jujube paste and red bean paste into 35g each, and knead it round.

Step 6: sprinkle a little flour in the mold to prevent sticking.

Step 7: take a small dough and flatten it slightly with the palm, then put in the jujube mud bean sand ball.

Step 8: slowly push the dough upward with your hand until it is completely wrapped in the bean paste ball and slightly rounded.

Step 9: put a little flour on the moon cake racket into the mold.

Step 10: put it in the baking pan and press it down to make a clear pattern.

Step 11: lift the mold to push out the cake.

Step 12: spray a little water mist on the surface of the finished cake and put it into the preheated oven at 175 ℃ for 5 minutes.

Step 13: take it out after 5 minutes, and brush a thin layer of egg liquid (only brush the raised pattern) after it cools slightly.

Step 14: lower the oven temperature to 150 ℃, put in the cake with egg liquid and bake it for another 15 minutes until the surface of the cake turns yellow and the middle part of the cake bulges out in a waist drum shape. Take it out and let it cool completely, put it into the fresh-keeping bag, and then put it into the fresh-keeping box to seal it. After the oil is returned, you can eat it.

Materials required:

Common flour: 100g

Skimmed milk powder: 7g

Invert syrup: 75 g

Corn oil: 25g

Jianshui: 2G

Homemade jujube red bean paste: appropriate amount

Note: I used 50g and 75g moon cake molds. This time, I made 14 moon cakes, 12 of 50g and two of 75g. The ratio of crust to filling is 3:7.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet