White bean paste Cranberry cantonese moon cake-You Are Foodie

By Melissa
35

White bean paste Cranberry cantonese moon cake

Before the Mid Autumn Festival, I was busy making moon cakes with various fillings, and after the Mid Autumn Festival, I was busy sorting out various moon cake recipes. This cantonese moon cake with white bean paste and cranberry stuffing is my favorite. White bean paste is a specialty of Mr. yu'shan, Jiangxi Province. It was still a tribute in the Qing Dynasty. It was brought by people from Jiangxi Province. It can also be steamed in rice at ordinary times. I have explained the method of white bean paste in the previous recipe. This time, I can use it ready-made to make sweet and sour moon cake stuffing with dried cranberries. It is really unique. This prescription is slightly adjusted according to the formula of Xinliang moon cake powder. The quantity of the recipe is calculated according to the ratio of 3:7 of 50g moon cake mold scalp and stuffing, which can be made into 40 pieces, and the quantity of stuffing can be made into 20 pieces. If you want to make the same amount of leather stuffing, you can increase or decrease it on the basis of this party.

Main Ingredients

Auxiliary Ingredients

1. the dough and stuffing in this aspect are calculated based on the weight of 50g moon cake mold head. When the ratio of skin to stuffing is 3:7, 40 pieces of skin and 20 pieces of stuffing can be made;2. the Jian water can be self-made. The ratio of edible alkaline noodles and clean water is 1:3, that is, 10g of alkaline noodles and 30g of clean water. The unused Jian water can be put into small bottles or covered with fresh-keeping film to prevent evaporation;3. the moon cake skin with appropriate proportion can be easily extended upward with the tiger's mouth, and the filling ball can be easily wrapped in it; 　4. spray a layer of water on the surface of the moon cake before entering the oven to prevent the surface cracking due to excessive temperature;5. after the moon cake is baked in the oven for 5 minutes, take it out and gently brush a layer of whole egg liquid on the surface of the moon cake. It must be less and light, not too much, otherwise the pattern on the surface of the moon cake will be blurred;6. the baked mooncakes are slightly strained when they are baked, soft and hard after cooling. They should be kept in a box or bag after cooling, and they can be softened in about two days, making them more delicious; It shall be placed in a single layer, not piled up, otherwise the skin will be adhered due to oil return, which will affect the appearance;7. the self-made stuffing has a short retention period. It is recommended that the prepared moon cake be consumed within 7 days.

Step 1 . All moon cake materials are ready

Step 2 . Convert syrup and Jianshui into the same basin

Step 3 . After mixing, pour in corn oil

Step 4 . When fully mixed, the syrup will be lighter in color

Step 5 . Pour in moon cake powder

Step 6 . First stir it into a ball with a spoon, and then knead it into a smooth dough by hand. This is moon cake dough. Then put it into a fresh-keeping bag and wake up for an hour before using it

Step 7 . Dry Cranberry weighing

Step 8 . Chop

Step 9 . Weigh the fried white bean paste and put it into the basin

Step 10 . Mix well and evenly

Step 11 . Weigh with an electronic scale and divide the white bean paste Cranberry stuffing into 20 pieces, each 35 grams; After waking up for 1 hour, the moon cake dough is weighed and divided into 20 pieces, each 15 grams (the actual total dough can be divided into 40 pieces), and kneaded separately

Step 12 . Put a little vegetable oil into a small bowl and a proper amount of flour into a plate; Take a small dough with moon cake skin, spread a little vegetable oil on the palm of your hand, and press the dough flat; If you wear disposable gloves for operation, the greasing steps can be omitted

Step 13 . Take a filling ball and put it in the middle of the dough

Step 14 . Press the top of the filling ball with your right thumb, and gently hold the dough and filling ball with your left tiger mouth; Press the thumb of your right hand while turning the left hand, and gradually wrap the filling ball in the dough

Step 15 . The dough completely wraps the stuffing ball in it and seals it

Step 16 . Adjust the moon cake ball into an oval shape, roll it in flour, and lightly dip it with flour

Step 17 . Put the dough ball in the moon cake mold and press the surface flat with your fingers

Step 18 . Place the mold and dough ball on the non stick baking pan, press it firmly with your left hand, press it down with your right hand twice, and then gently lift it, and the moon cake green body will fall on the baking pan completely; Finish all moon cake green bodies in turn; When making the penultimate one, start preheating the oven, heat it up and down at 200 degrees, 5-10 minutes

Step 19 . Spray a layer of clean water on the surface of the moon cake green before entering the oven; Put it in the oven, 200 degrees, heat it up and down, bake it for 5 minutes first

Step 20 . After 5 minutes, the moon cake is shaped, taken out, lightly dipped in the whole egg liquid with a brush, and gently wiped on the surface of the moon cake

Step 21 . Put it into the oven again, 200 degrees, 15 minutes; Out of the oven, cool on the drying rack, then lay it flat in a bag, seal it and store it. After two days, return the oil and eat it. It tastes better

Step 22 . 50g each, it looks very delicate

Step 23 . Thin skin and big stuffing

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