Ingredients: 250g of lotus seeds, 300g of fine sugar, and 0/35g of peanut oil/kloc.
Note: There is no difference between the ingredients of red lotus seed paste and white lotus seed paste, but when making, red lotus seed paste has a process of frying sugar, and some sugar will be coked before frying the stuffing, so red lotus seed paste has a brown color. Here, taking red lotus seed paste as an example, the making process of lotus seed paste stuffing is explained.
Production process:
1. Wash lotus seeds and soak them in clear water until soft.
2. Soak the soft lotus seeds, take out the lotus plums, add clear water to remove the lotus seeds, and stew in a pressure cooker for half an hour until the lotus seeds are soft and rotten.
3. The stewed lotus seeds are a little cold. After blanching, pour into the mixing cup of the food processor.
4. Use a food processor to make a paste.
5. Heat the wok and add one tablespoon of peanut oil and two tablespoons of fine sugar.
6, stir fry for a while, let the sugar completely dissolve, and the color is constantly heated.
7. When the sugar is cooked until it is burnt red, pour in the lotus seed paste and stir constantly to mix the lotus seed paste with sugar and oil until it is absorbed. Pour in all the remaining fine sugar, stir-fry over medium heat until lotus paste boils, and turn to medium heat.
8. Continue to stir fry with medium and small fire, and add peanut oil several times during the frying process. Stir-fry each time until the lotus seed paste completely absorbs peanut oil before adding the next time.
9. In the process of frying, with the continuous evaporation of water, lotus seed paste will gradually thicken.
10, stir-fry until it is dry and hard as shown in the figure, and then turn off the fire. The filling can be used after cooling.
Tips:
1. The making method of white lotus paste stuffing is basically the same as that of red lotus paste, except that the process of frying sugar is omitted. Stir-fry the lotus seed paste and sugar directly in the pot, add peanut oil in several times, and finally stir-fry into stuffing.
2. The stuffing must be fried dry, otherwise making moon cakes will easily cause the crust to burst, and the finished moon cakes will be too wet and soft to be stored.
If you don't need a pressure cooker, you can stew it in an ordinary pot, but it takes a long time.
The sugar content and oil content of this kind of lotus paste stuffing are higher than those in my blog post "Lotus Paste Crisp". However, the lotus paste stuffing introduced today is more suitable for making Cantonese-style moon cakes. The moon cakes made are stable in nature and delicate in taste. I recommend them to everyone.
White kidney bean stuffing (white bean paste stuffing) (reference weight: about 620g of finished stuffing after loss removal).
Ingredients: 250g of white kidney beans, 250g of fine sugar, 85g of soybean oil or corn oil, 20g of cooked flour.
Production process:
1. Wash white kidney beans and soak them in clear water overnight (white kidney beans have strong water absorption capacity, so add more water when soaking).
2. Soak until the white kidney beans are completely swollen and the epidermis is not wrinkled.
3. At this time, the skin of white kidney beans can be easily torn off. Peel the white kidney beans and pour them into the pot. Add water without white kidney beans and stew in a pressure cooker for half an hour.
4, stewed white kidney beans are very brittle, reaching the level of "breaking at a touch and melting at a pinch".
5. Pour the cooked kidney beans into the pot, add fine sugar and start to stir fry. Because kidney beans can be cooked very crisp and rotten, they don't need to be broken with a food processor like lotus seed paste. If you fry it directly in the pot, it will become kidney bean paste.
6. Always stir-fry with medium and small fire, add soybean oil several times, stir-fry until the oil is completely absorbed by the bean paste before adding. With the evaporation of water, the filling will become thicker and thicker. When it becomes very thick, dry and hard, add cooked flour, stir-fry evenly and turn off the heat, and the filling will be fried.
Tips:
1, the method of making red bean paste stuffing is similar to that of white kidney bean stuffing, except that white kidney bean is replaced with red bean. The peeling method of adzuki bean is different from that of white kidney bean. Adzuki beans don't need to be soaked. Boil until it is broken, put it in water and rub it repeatedly with your hands. The skin will float on the water and the red bean paste will sink to the bottom. Squeeze the water out of the bean paste with gauze, and then add sugar and oil to stir fry like white kidney bean stuffing.
2. You can make red bean paste stuffing without peeling, and directly put the cooked red beans into a food processor to make a paste. There will be red bean skin residue in the stuffing, but it has little effect on the taste. Children's shoes that don't mind can use this method.
The cooked noodles are fried flour. Stir-fry flour (the most common flour) in a pot until it turns yellowish. Cooked noodles can be used to absorb excess water in the stuffing and adjust the hardness of the stuffing. If you don't need to cook noodles, you can also use fried glutinous rice flour.
4, one more sentence: the stuffing must be fried enough.
White kidney bean stuffing (that is, white bean paste stuffing) does not often appear directly in front of our eyes, because the taste of white kidney bean stuffing is very light and it tastes unremarkable. However, it is precisely because of this characteristic that adding other materials into the white kidney bean stuffing can show the flavor of other materials well and will not be affected by the taste of the white kidney bean itself, which brings high plasticity to the white kidney bean stuffing. Adding various ingredients to the white kidney bean stuffing can make many fresh, fashionable and delicious fillings that we see on the market now. For example, green tea stuffing and cranberry stuffing are introduced below.
Green tea stuffing
Ingredients: 400g of white kidney bean stuffing, 2 teaspoons of green tea powder (10ml).
Production method: mix white kidney bean stuffing with green tea powder and knead evenly to obtain green tea stuffing.
Tips: The dosage of green tea powder can be adjusted according to personal preference. Use matcha powder instead of green tea powder to make matcha stuffing.
Shangpin cranberry stuffing
Ingredients: 400g white kidney bean stuffing, cranberry stuffing100g.
Preparation method: uniformly knead white kidney bean stuffing and cranberry stuf to obtain finished cranberry stuffing.
Tip: For the recipe of cranberry stuffing, please see the previous blog post "Cranberry Sandwich Sweet Pie".
-Want to try more flavors of stuffing, what can I do?
-Adding other materials to the white kidney bean stuffing will change the properties of the white kidney bean stuffing to a certain extent, so not all materials are suitable for Cantonese moon cake stuffing.
However, adding various powders into the white kidney bean stuffing will not have much influence on the filling characteristics. Therefore, in order to make stuffing with more flavors and patterns, adding powder is the safest choice.
For example, adding coffee powder is coffee stuffing, and adding coffee powder and cocoa powder is mocha stuffing. With the secret weapon of white kidney bean stuffing, are you still worried that your mooncake stuffing is not "trendy" or fresh enough? More flavors, just waiting for everyone to find out for themselves.
Multi-flavors and Multi-choices —— Several methods of mooncake stuffing