Taoshan rose bean paste moon cake

Taoshan rose bean paste moon cake

Introduction:

"Continue with the Taoshan moon cake. Originally, I wanted to use the color of red koji to match the rose stuffing. However, when the red koji powder was added in half, I felt that the red was too red. If I continued to add it, it would become crimson. I had an idea. I picked up purple potato powder to mix the color. The combination of the two makes a deep rose. If the dough is not so wet and the color is not so deep, it might look better. A dark rose, but the light is not good enough. "

Production steps:

Step 1: crust materials

Step 2: add water to butter and stir well

Step 3: add brandy

Step 4: pour in the white bean paste

Step 5: mix well

Step 6: add cream and yolk

Step 7: mix well

Step 8: add cake powder and salt, mix well

Step 9: add Monascus powder and mix well

Step 10: add purple potato powder to color

Step 11: make a soft and hard rose red dough and relax for 20 minutes

Step 12: divide the filling into 30 grams each

Step 13: split the skin into 26 grams each

Step 14: flatten the crust

Step 15: pack in the filling

Step 16: close and round

Step 17: stick a little Monascus powder on the top

Step 18: put into the mold

Step 19: Press

Step 20: demoulding

Step 21: put into the baking tray and spray water on the surface

Step 22: put in the oven, middle layer, heat 230 degrees, bake for 5-10 minutes

Step 23: the surface appears dry color and comes out of the oven

Materials required:

Butter: 20g

Water: 10g

Cream: 12g

Egg yolk: 22G

Cake powder: 12g

Brandy: 5g

Salt: 0.5g

Oil free white bean paste: 180g

Monascus powder: 10g

Purple potato powder: 10g

Rose bean paste filling: 300g

Note: when pressing die, you can stick a little Monascus powder. In fact, it doesn't seem to stick. Baking time should not be too long, in case the surface is too dry or burnt, which will affect the color of the finished product

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet