When the moon is full during the Mid-Autumn Festival in the eighth month of the lunar calendar, people will think of delicious mooncakes. Mooncakes represent the meaning of reunion and are the most representative food on the Mid-Autumn Festival reunion night. In ancient times, mooncakes were eaten as sacrifices during the Mid-Autumn Festival. As time goes by, mooncakes have been transformed into Mid-Autumn Festival foods and gifts. So let’s make mooncakes together.
1. Cantonese-style red bean paste mooncakes
Ingredients: 174g all-purpose flour, 40g corn oil, 120g syrup, 4g water, 13g milk powder
Accessories: 30g cooked glutinous rice flour 670g red bean paste and one egg yolk
Production process:
1. Mix all-purpose flour and milk powder and sift evenly and set aside
2. Prepare cooked glutinous rice flour and mooncake molds , cooked glutinous rice flour can be placed in a container, covered with plastic wrap, steamed over high heat for half an hour, or fried until cooked.
3. Mix syrup, corn oil, and water together, stir well, and then pour in the mixture Flour
4. Knead evenly and place it in a plastic bag to rest for 1-2 hours
5. Divide the red bean paste into 43g pieces and shape into balls
6. Dough After it is relaxed, divide it into 16 pieces, about 21 grams each.
7. Take a piece of dough and roll it into a round shape with your palms. Wrap it with bean paste and slowly tighten it with the tiger's mouth.
8 .Put the wrapped mooncake embryo on a plate of glutinous rice flour and roll it, and rub off the excess flour with your hands
9. Put it into the mooncake mold and press it tightly. My mold is a 63g mold
10. Press and put into the baking pan, preheat the oven to 200 degrees, then bake at 200 degrees for five minutes before taking it out
11. Add 10 grams of water to an egg yolk, mix well and sift. It is best to sift both sides
12. Bake at 200 degrees for five minutes and then take out the egg wash. The brush for brushing the egg wash should be hung on the side of the bowl, otherwise it will not look good if you brush too much egg wash
< p>13. Put it in the oven at 180 degrees for 20 minutes. The temperature of each oven is different, please adjust the temperature according to your own oven14. It’s out of the oven, it’s delicious
Part 2 , Snow Skin Mooncake
Ingredients: 1800g pumpkin, 50g sugar, 50ml corn oil, 20g glutinous rice flour, 60g
Accessories: 40g rice flour, 40g sugar powder, 160g purple amaranth juice, 20g corn oil Appropriate amount of cake powder, 300g of pumpkin puree and bean paste
Production process:
1. Peel and remove the flesh from the pumpkin, place it directly on a steamer covered with a cloth, and steam over high heat for about 20- 30 minutes until soft and tender, take it out into a container and stir evenly
2. Pour into the wok and stir-fry continuously, add oil and sugar during this period, add the starch powder in batches, and stir-fry until it is waxy and very sticky. Just as sticky as possible. It will become slightly dry and hard after cooling
3. Mix all the ingredients except the powdered sugar into the wok over low heat and stir-fry until slightly brown. You can twist it a little and taste it until there is no cornstarch smell. Take it out into a container, add powdered sugar, pour in oil, pour in hot purple amaranth juice, stir evenly with chopsticks while pouring, knead thoroughly until it is not hot to your hands, knead into a ball and let stand for 10 minutes. (Wash the purple amaranth and put it into a container. Pour boiling water to cover the purple amaranth, then stir it. After the water turns very red, you can take the juice. Increase or decrease the amount of purple amaranth juice as appropriate, and knead it into a medium soft and hard texture. The dough is ready. )
4. At this time, you can prepare the filling and divide it into 25g pieces. (My mold is 50g. I use skin filling 1:1, so 25g. You can also use skin filling 4:6 or 6:4. The skin should not be too thin. If it is too thin, the color of the filling will not look good. ) Take 25g of skin, put stuffing on it and wrap it as shown.
5. You can dip it in a little cake powder (put the glutinous rice flour into the wok and stir-fry until cooked). Pour a little cake powder into the mold and shake it evenly. Knock out all the excess powder. Don’t have too much powder. The crust is not good-looking.
Then put the ball into the mold and press it out