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Potato and sweet bean paste mooncakes

This is the first time that I made Cantonese moon cakes. In fact, I dont like moon cakes very much because the taste is very sweet and greasy. But I couldnt wait to eat one yesterday before I realized that the original moon cakes I made were fundamentally different from those outside. When you first stutter, you want to take a second bite. You dont want to stop and eat a second moon cake. Sweet bean stuffing is wrapped in [potatoes], the improved stuffing is very special; in the past, when eating potatoes, it was wrapped in peanut crumbs that tasted good QQ, so I thought of incorporating potatoes into Cantonese moon cakes. The improved bean paste filling tastes good and has a good Q-shaped taste. When you make it, you want to know if the cassava will harden when you eat it the next day. As a result, you will eat one immediately after you return to oil the next day. The taste is as soft and tender as the newly prepared potatoes. When you break the moon cakes with your hands, the potatoes are like mustard cheese `lash. The first moon cakes are very successful; when you havent done them, you think they will be difficult to make, but in fact, they are very simple to make.

Food Material List

  • 1 Potato Material: Glutinous Rice Flour 50g
  • 2 Potato Material: Corn Starch 15g
  • 3 Moon Cake Skin Material: Medium Gluten Powder 100g
  • 4 Moon Cake Skin Material: Converted Syrup 75g

Operational steps

  • 1 Invert syrup and weigh it in reserve.
    Potato and sweet
  • 2 Add maple water.
    Potato and sweet
  • 3 Whisk the syrup in an egg beater and add maple water. The color of the syrup will gradually fade and become thinner.
    Potato and sweet
  • 4 Add cooking oil and stir well.
    Potato and sweet
  • 5 Mixed syrup drips slowly.
    Potato and sweet
  • 6 Sift in the medium gluten powder, mix it evenly with the scraper and knead it by hand for a few times.
    Potato and sweet
  • 7 Refrigerate in plastic film for 2 hours.
    Potato and sweet
  • 8 Start making potatoes, glutinous rice flour and corn starch after weighing and mixing evenly.
    Potato and sweet
  • 9 Add milk and stir well with a spoon.
    Potato and sweet
  • 10 Steam in a hot pot for 15 minutes.
    Potato and sweet
  • 11 Remove the steamed potatoes.
    Potato and sweet
  • 12 Stir the potatoes softly with chopsticks or spoons while they are hot.
    Potato and sweet
  • 13 When the potatoes are slightly warmer, stick cooking oil on your hands or wear disposable gloves to separate the potatoes into 5 grams each.
    Potato and sweet
  • 14 Rub the red bean paste into a ball, 20 grams each.
    Potato and sweet
  • 15 Then put a rubbed red bean paste in your palm and press a hole with your thumb.
    Potato and sweet
  • 16 Put a potato ball in the middle of the red bean paste.
    Potato and sweet
  • 17 Wrap the potato dough and use your palms to compact and knead the red bean paste.
    Potato and sweet
  • 18 After 2 hours, the skin of the moon cakes was removed and divided into 20 grams each.
    Potato and sweet
  • 19 Take a mooncake crust and press it slightly with your palm.
    Potato and sweet
  • 20 Put the mooncake skin in your palm.
    Potato and sweet
  • 21 Put the wrapped potato and sweet bean paste filling in the middle of the moon cake skin.
    Potato and sweet
  • 22 Slowly wrap the moon cake skin with potato and bean paste filling in tigers mouth. Slowly close the mouth and knead it round.
    Potato and sweet
  • 23 Shake the mooncake mould with a little dry powder and stick the powder around it; pour the surplus back into the bowl.
    Potato and sweet
  • 24 Mooncakes are also sprinkled with a little dry powder, just a little can not be too much, otherwise it will affect the baked bad look. Then put it into the mould and press the moon cakes in the mould slightly with your hands.
    Potato and sweet
  • 25 Put the mould down and press it down slowly.
    Potato and sweet
  • 26 In this way, the moon cakes will be pressed well, and the shape of the moon cakes will be irregular if they are pressed too slowly and too fast.
    Potato and sweet
  • 27 Place the pressed mooncakes in the baking pan and put an oil paper on the baking pan.
    Potato and sweet
  • 28 Preheat the oven at 185 degrees. Spray a layer of water on the surface of the moon cake before entering the oven. It doesnt need many surfaces. Spray water from the top of the moon cake.
    Potato and sweet
  • 29 Put the mooncakes in the oven at 185 degrees and bake for 5 minutes, then take out the mooncakes, wait for the mooncakes to cool and brush them with a thin layer of egg liquid; do not need to brush very thick, otherwise it will affect the color too deep.
    Potato and sweet
  • 30 Continue to preheat and return to the oven at 185 degrees. Bake for 15-20 minutes. After the cake skin is colored, it can be discharged from the oven. The color of the crust should be dark or light, and the temperature of the oven should be adjusted according to the oven of each family.
    Potato and sweet
  • 31 Finished products.
    Potato and sweet
  • 32 Finished products.
    Potato and sweet
  • 33 Finished products.
    Potato and sweet
  • 34 Finished products.
    Potato and sweet

Tips

1. When the moon cake is baked well, it must wait for 1 day to return to the oil. The color of the moon cake will be better after returning to the oil.
2. Freshly baked mooncakes will be harder and softer when oil is returned.
3. The mooncakes made by ourselves are preservative-free. It is suggested that the mooncakes should be packed in sealed boxes or fresh-keeping bags after oil recovery and refrigerated as soon as possible.

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