Moon cake with chestnut and mung bean paste

Moon cake with chestnut and mung bean paste

Introduction:

"August 15 of the lunar calendar is a traditional Mid Autumn Festival. This is the mid autumn of the year, so it is called mid autumn. In the Chinese lunar calendar, a year is divided into four seasons, and each season is divided into three parts: Meng, Zhong and Ji. The moon on August 15 is fuller and brighter than the full moon in other months, so it is also called "moonlit night" and "August Festival". On this night, people look up at the bright moon in the sky, and naturally look forward to family reunion. The Wanderers who are far away from home also take this opportunity to express their yearning for their hometown and relatives. Therefore, the Mid Autumn Festival is also known as the "reunion festival". This year, I became addicted to making moon cakes. I made six kinds of moon cakes. Today, this is the last one, chestnut and mung bean paste stuffing. The clear chestnut and mung bean paste are very delicate. Although the stuffing is not made by ourselves, it is also very satisfying. In fact, what I want to do most is the fruit moon cake. I fried the stuffing once last year. As a result, the stuffing is not dry enough, so it's hard to wrap it up. A lot of it shows up. "

Production steps:

Step 1: prepare low gluten flour, invert syrup, vegetable oil, soap water and stuffing.

Step 2: pour low gluten flour, invert syrup, vegetable oil and soap water into the basin.

Step 3: stir well to form a soft dough, cover with plastic film and let stand for 1 hour.

Step 4: divide the chestnut and mung bean paste into 45 grams.

Step 5: divide the crust into 18 grams.

Step 6: then round.

Step 7: take a cake and flatten it.

Step 8: put the chestnut and mung bean paste on the cake skin.

Step 9: hold it with your left hand and push it up slowly until the stuffing is completely wrapped.

Step 10: then round, and then stick a small amount of dry powder.

Step 11: sprinkle some dry powder in the mold to make the dry powder stick evenly on the mold wall, then knock out the excess dry powder twice, and then flush the smooth side of the wrapped moon cake into the moon cake mold.

Step 12: compact the dough by hand, flatten the bottom.

Step 13: then gently push the top of the moon cake mold, and the moon cake blank will be pressed out.

Step 14: do the others in turn.

Step 15: spray water before entering the oven to prevent surface cracking.

Step 16: preheat the oven 200 degrees, bake for about 15 minutes, bake for 5 minutes, take out the brush egg liquid.

Step 17: the moon cake just baked is hard.

Materials required:

Low gluten flour: 80g

Invert syrup: 64 G

Vegetable oil: 16 g

Jianshui: 1.5g

Minced chestnut and mung bean filling: 360g

Egg liquid: right amount

Note: Tips: when spraying water on the moon cake, you should not spray directly, but spray on the top of the green moon cake to let the spray fall on the green moon cake slowly. The time from baking to shaping the moon cake should be determined according to your oven, which can be adjusted for 5-10 minutes. Pay attention to observe the last few minutes of baking, and bake until you like the color. I use 63g moon cake mold, 18G moon cake skin and 45g stuffing. The amount of 8 just made moon cakes is hard. It will be softened only when the oil is returned to room temperature. The oil return time is about 1-2 days.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet