What is the practice of Cantonese-style moon cakes with bean paste?
The practice of Cantonese-style red bean paste moon cakes
Crust: 170 grams of low-gluten flour, 100 grams of converted syrup, 50 grams of peanut oil, 5 grams of water
Stuffing: red bean paste stuffing 560 grams, specification: crust 20 grams + filling 35 grams = 55 grams x 16.
Raw materials: red bean sand blank 1000 grams, peanut oil 180g, fine sugar 200g, maltose 100g.
Red bean sand billet production:
1. Wash the adzuki beans and soak them in water for half a day.
two。 Wash the soaked red beans several times with clean water, add twice the amount of cold water, boil over high heat and pour out all or two-thirds of the boiled bean water, then add cold water with a height of 1-2 cm. Cook over medium heat until the bean skin is broken and the bean heart is soft, turn off the heat and simmer for 20-30 minutes. (the purpose of changing the water many times is to wash away the impurities from the bean skin and keep the bean flavor and color perfect.)
3. Put the cooked red beans into a sieve, then soak them in water and use a spoon to crush and wash off the peels.
4. Precipitate the washed bean paste and pour out the excess water.
5. Scoop the red bean paste into the cloth bag and squeeze out the water. Dehydration of red bean paste should not be too dry, otherwise the fried red bean paste filling will spread and affect the taste.
6. Finish the red bean sand blanks. (the finished red bean sand blanks should be fried as soon as possible or stored in the refrigerator, otherwise the red bean paste stuffing will deteriorate easily.
Stir-fried red bean paste:
7. Put peanut oil and fine granulated sugar in the wok and stir-fry over medium heat until the fine granulated sugar melts completely.
8. Add the red bean paste and stir-fry it over high fire.
9. Stir-fry until the stuffing is thick, change the heat and add water to melt maltose to 60 degrees.
twelve。 Stir-fry until the red bean paste is not sticky.
Second, the steps of making Cantonese-style bean paste moon cakes
1. First, make bean paste stuffing. Wash the red beans.
two。 Add enough water to the red beans, bring to a boil over high heat, and cook over low heat until soft and rotten (pressed with a pressure cooker for half an hour). It should be cooked until it is thoroughly soft and rotten, and you can't feel hard.
3. Boiled red beans and boiled red beans, put into the food cooking machine to beat into a delicate mud (the amount of water added according to the actual situation, less water will not move, water added into the mud is relatively thin, and then stir-fry will take more time).
4. Add all the sugar and heat over medium heat until the sugar melts.
5. Continue to stir-fry over medium heat, adding peanut oil three times during the period. Stir-fry each time until the oil is completely absorbed by the bean paste, then add it again.
6. After adding peanut oil, continue to stir-fry and slowly dry the water.
7. The stuffing is getting drier and drier.
8. Stir-fry until very thick, add cooked flour and continue to stir-fry until the flour and stuffing mix well. It is recommended that the fried stuffing be laid flat on a large plate to cool the stuffing quickly. The stuffing must be fried dry.
9. Then make mooncake skins. Pour the converted syrup (click here for the production of the converted syrup), peanut oil and water into a bowl and stir well with a manual egg beater. 10. The flour was sifted into the syrup. 11. Mix well with a scraper to make dough. twelve。 The freshly mixed dough is very sticky. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use. 13. Divide the stuffing and skin into the required fractions. Generally speaking, the ratio of skin to stuffing is 2:8. For example, if the mold is 50 grams, the skin is divided into 10 grams each and the filling 40 grams each. 14. Pat some flour on the hand to prevent sticking, take a piece of skin and flatten it in the palm of the hand. 15. Put the stuffing on the skin. 16. Push the skin of the moon cake with the thenar part of your left hand, and turn the skin and stuffing constantly with your fingers so that the skin is slowly wrapped in the stuffing. 17. Wrap it up and shut it carefully. 18. When it's all wrapped up. Put some flour in the mooncake mold, press the mold mouth with the palm of your hand, shake it a few times, and sprinkle the flour evenly in the mold. Pour out the excess flour. 19. Put the wrapped moon cake billet into the mold. 20. Press the shape of the moon cake on the board. Carefully move the pressed moon cakes to the baking pan. After all the moon cakes are wrapped, spray a little water on the surface. Put it in an oven preheated for 190 ℃, bake for 5 minutes, brush with a thin layer of egg yolk water on the surface, put it back into the oven, bake for about 15 minutes lesbian vibrator , until golden yellow on the surface, and then come out of the oven (Changdi CKTF-30gs is used in this recipe). Third, the method of self-made bean paste filling moon cake step 1, prepare the required materials 2, mix the converted syrup, water and salad oil, add flour to stir 3, stir into dough and cover it with cling film. Wake up for about 1 hour. 4, knead the dough and bean paste into small balls respectively, knead 8 each 5 here anal dildo , and flatten the dough. Place bean paste stuffing in the center of the dough 6, close the dough with tiger mouth 7, knead it into a circle and put it into the mold 8 adult toys , put all the moon cakes on the baking pan, a total of 12 (at this time you can preheat the oven 200 degrees). 9. After standing for 5 minutes, spray a layer of water on the surface of the moon cake. 13. After the oil is returned, it will be packed and given away without losing the gift. 10. Put it in a preheated oven and bake for 5 minutes first, when the moon cake has been set and brushed egg liquid (this step forgot to take a picture).
11. Bake for another 15 minutes and cool (the newly made moon cakes are hard and can be eaten after 1-2 days of oil return).
Put it into a sealed fresh-keeping box and wait for the oil to be returned.
Crust: 170 grams of low-gluten flour, 100 grams of converted syrup, 50 grams of peanut oil, 5 grams of water
Stuffing: red bean paste stuffing 560 grams, specification: crust 20 grams + filling 35 grams = 55 grams x 16.
Raw materials: red bean sand blank 1000 grams, peanut oil 180g, fine sugar 200g, maltose 100g.
Red bean sand billet production:
1. Wash the adzuki beans and soak them in water for half a day.
two。 Wash the soaked red beans several times with clean water, add twice the amount of cold water, boil over high heat and pour out all or two-thirds of the boiled bean water, then add cold water with a height of 1-2 cm. Cook over medium heat until the bean skin is broken and the bean heart is soft, turn off the heat and simmer for 20-30 minutes. (the purpose of changing the water many times is to wash away the impurities from the bean skin and keep the bean flavor and color perfect.)
3. Put the cooked red beans into a sieve, then soak them in water and use a spoon to crush and wash off the peels.
4. Precipitate the washed bean paste and pour out the excess water.
5. Scoop the red bean paste into the cloth bag and squeeze out the water. Dehydration of red bean paste should not be too dry, otherwise the fried red bean paste filling will spread and affect the taste.
6. Finish the red bean sand blanks. (the finished red bean sand blanks should be fried as soon as possible or stored in the refrigerator, otherwise the red bean paste stuffing will deteriorate easily.
Stir-fried red bean paste:
7. Put peanut oil and fine granulated sugar in the wok and stir-fry over medium heat until the fine granulated sugar melts completely.
8. Add the red bean paste and stir-fry it over high fire.
9. Stir-fry until the stuffing is thick, change the heat and add water to melt maltose to 60 degrees.
twelve。 Stir-fry until the red bean paste is not sticky.
Second, the steps of making Cantonese-style bean paste moon cakes
1. First, make bean paste stuffing. Wash the red beans.
two。 Add enough water to the red beans, bring to a boil over high heat, and cook over low heat until soft and rotten (pressed with a pressure cooker for half an hour). It should be cooked until it is thoroughly soft and rotten, and you can't feel hard.
3. Boiled red beans and boiled red beans, put into the food cooking machine to beat into a delicate mud (the amount of water added according to the actual situation, less water will not move, water added into the mud is relatively thin, and then stir-fry will take more time).
4. Add all the sugar and heat over medium heat until the sugar melts.
5. Continue to stir-fry over medium heat, adding peanut oil three times during the period. Stir-fry each time until the oil is completely absorbed by the bean paste, then add it again.
6. After adding peanut oil, continue to stir-fry and slowly dry the water.
7. The stuffing is getting drier and drier.
8. Stir-fry until very thick, add cooked flour and continue to stir-fry until the flour and stuffing mix well. It is recommended that the fried stuffing be laid flat on a large plate to cool the stuffing quickly. The stuffing must be fried dry.
9. Then make mooncake skins. Pour the converted syrup (click here for the production of the converted syrup), peanut oil and water into a bowl and stir well with a manual egg beater. 10. The flour was sifted into the syrup. 11. Mix well with a scraper to make dough. twelve。 The freshly mixed dough is very sticky. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use. 13. Divide the stuffing and skin into the required fractions. Generally speaking, the ratio of skin to stuffing is 2:8. For example, if the mold is 50 grams, the skin is divided into 10 grams each and the filling 40 grams each. 14. Pat some flour on the hand to prevent sticking, take a piece of skin and flatten it in the palm of the hand. 15. Put the stuffing on the skin. 16. Push the skin of the moon cake with the thenar part of your left hand, and turn the skin and stuffing constantly with your fingers so that the skin is slowly wrapped in the stuffing. 17. Wrap it up and shut it carefully. 18. When it's all wrapped up. Put some flour in the mooncake mold, press the mold mouth with the palm of your hand, shake it a few times, and sprinkle the flour evenly in the mold. Pour out the excess flour. 19. Put the wrapped moon cake billet into the mold. 20. Press the shape of the moon cake on the board. Carefully move the pressed moon cakes to the baking pan. After all the moon cakes are wrapped, spray a little water on the surface. Put it in an oven preheated for 190 ℃, bake for 5 minutes, brush with a thin layer of egg yolk water on the surface, put it back into the oven, bake for about 15 minutes lesbian vibrator , until golden yellow on the surface, and then come out of the oven (Changdi CKTF-30gs is used in this recipe). Third, the method of self-made bean paste filling moon cake step 1, prepare the required materials 2, mix the converted syrup, water and salad oil, add flour to stir 3, stir into dough and cover it with cling film. Wake up for about 1 hour. 4, knead the dough and bean paste into small balls respectively, knead 8 each 5 here anal dildo , and flatten the dough. Place bean paste stuffing in the center of the dough 6, close the dough with tiger mouth 7, knead it into a circle and put it into the mold 8 adult toys , put all the moon cakes on the baking pan, a total of 12 (at this time you can preheat the oven 200 degrees). 9. After standing for 5 minutes, spray a layer of water on the surface of the moon cake. 13. After the oil is returned, it will be packed and given away without losing the gift. 10. Put it in a preheated oven and bake for 5 minutes first, when the moon cake has been set and brushed egg liquid (this step forgot to take a picture).
11. Bake for another 15 minutes and cool (the newly made moon cakes are hard and can be eaten after 1-2 days of oil return).
Put it into a sealed fresh-keeping box and wait for the oil to be returned.
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