Materials
300 grams of purple potatoes, 300 grams of red bean paste, 50 grams of sugar.
Practice
1. Wash the purple potatoes steamed and cooled, peeled and crushed, add sugar and mix well.
2. Red bean paste is divided into 6 parts and pinched into balls, and purple potatoes are divided into 6 parts and pinched into balls.
3. Wrap the purple potatoes around the bean paste to make a ball.
4. Put the ball into the mooncake mold and press it into the mooncake.
Practice 2,
Materials
500g of icing powder, 1250g of red bean paste (if there is any left over), 240g of boiling water, cooked glutinous rice flour,
mooncake molds
Practice
1, the icing powder into the pot, boiling water slowly poured into the pouring side of the spatula, stirring. And the dough to cool and set aside.
2. Divide the dough into several small doses, one 20 grams. (I used 500 grams of icing powder and made 34.)
3. Red bean paste (the kind that is used to make mooncakes, bought from bakeries. You can also make your own) a 30 grams, and the number of icing agents equal to the amount.
4, take the appropriate amount of glutinous rice flour into the disk peeled, put in the microwave oven to heat baked. You can also put the pan in a small fire fried.
5. Wrap the mooncake, knead the ingredients with your hands (like a dumpling skin), wrap it in the bean paste filling, and roll it up. One by one, one by one
6, take off the mold, sprinkle some cooked glutinous rice flour in the mold, put in the rolled moon cake blanks, press down, take off the mold.
7. Put them in the refrigerator. After a few hours, it will be ready.
Tips
Glutinous rice flour in a pan will turn brown and stain the mooncake when it is removed from the mold, so it is better to bake it in a microwave oven. After baking, it is white. Medium-high heat for more than 10 minutes.
Practice 3,
Materials
Crust:
Converted sugar syrup 140 grams (see Converted sugar syrup for details)
Peanut oil 42 grams
Lye water 3.5 ml (about 2/3 teaspoon)
Low-gluten flour 210 grams
Egg 1 (1 egg yolk, a little more than half of the egg white) For brushing the crust)
Filling:
Bean paste filling:
Approximately 900g (see recipe for bean paste filling)
Methods
1. Sift the low gluten flour and set aside. Pour all the syrup, peanut oil and lye into a large bowl and mix well, if it is difficult to dissolve, add 20 grams of flour.
2. Add the rest of the low-gluten flour, and mix it with the syrup paste by cutting and tossing, as long as you can mix it well, without having to knead hard to avoid gluten in the flour.
3. Cover the dough and loosen it for three hours.
4. Knead the dough a little bit again and roll it into a ball of 23 grams each.
5. Roll the bean paste filling into balls, weighing 52 grams each.
6: Gently flatten the ball of dough, roll it out and wrap it in the bean paste filling, gently pushing it upwards with your fingers as you turn it, until the mouth is sealed and it forms a mooncake ball.
7. Sprinkle the mooncake molds with flour and turn them around, then tap off the excess flour and roll the balls into a thin layer of flour and shape them into ovals.
8. Put the oval-shaped mooncake ball into the mooncake mold, slowly press it down firmly, then pick up the mooncake mold and put it on the baking sheet, then slowly push the inner mold down, and the mooncakes come out of the mold and are arranged.
9. Repeat 8 to make all the mooncakes.
10, in the moon cake surface sprayed with some water, put into the preheated 170 degrees oven, 8 minutes after the removal, a little cooled and then brush a thin layer of egg wash, and then into the preheated 140 degrees oven for 8 minutes, remove and then on the egg wash, a *** three into three out of the three brush three times the egg wash, the last time in that time to be on the color, the temperature is raised to 160 degrees for 5 minutes.
11, moon cakes baked to cover the greaseproof paper or tarpaulin to let it slowly cool down, to be cooled into a plastic bag sealed mouth, let it back to oil a few days. My two days later to see it has returned to the oil.