Date paste mooncake

Overview

Red dates are not only a delicious fruit, but also a good nourishing medicine. They have the effects of strengthening muscles and bones, nourishing blood and promoting qi, and nourishing the skin. Dried dates contain 55%-80% sugar and are high in calories. They can be used as a food substitute and were often used for disaster relief in history. Its vitamin C content ranks among the best among fruits, about 100 times higher than apples and peaches. Its vitamin P content is also the highest among all fruits. People praise jujube as a natural vitamin pill. Every 100 grams of dried red dates can produce about 1200-1300 kilojoules of heat, which is close to that of raisins, and the content of protein, calcium, phosphorus, riboflavin and niacin is higher than that of raisins. Therefore, people have always regarded red dates as an excellent tonic. This jujube paste mooncake is specially made for anemic pregnant mothers. It can not only taste the delicious mooncake, but also strengthen liver function and replenish blood!

Tags

• baking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• corn oil
• dried red dates
• egg yolk
• glutinous rice flour
• invert syrup
• jianshui
• milk powder
• surface water spray
• xylitol
• protein

Ingredients

Steps

1. 1 After washing the red dates, wipe off the water and remove the core.

   

2. 2 Put it in a steamer, boil the water and steam over high heat for 15 minutes.

   

3. 3 Put the steamed red dates into a food processor, add half a bowl of water, beat into jujube puree, and pour the beaten jujube puree into the wok.

   

4. 4 Pour in the corn oil in two batches, stir well and absorb each time before adding the next time.

   

5. 5 After all the oil is added, pour in all the xylitol and continue to stir-fry over medium heat.

   

6. 6 Fry until 70% of the water is gone, add glutinous rice flour and stir-fry evenly.

   

7. 7 Stir-fry until the filling forms a whole piece and can be moved as a whole when flipping. Pack and cool, then refrigerate for later use.

   

8. 8 Make mooncake skin: Mix invert syrup, corn oil, and water evenly.

   

9. 9 Sift in the all-purpose flour and milk powder mixture.

   

10. 10 Stir well and put into a plastic bag, let it rest at room temperature for 1-2 hours before wrapping the mooncakes.

    

11. 11 A 50g mooncake mold is now used to make 60g mooncakes, including 20g of mooncake skin and 40g of filling.

    

12. 12 Press the dough and wrap the filling, roll it into a round shape, pat it with flour and put it into the mold.

    

13. 13 Place the printed mooncake embryo into the baking tray. Preheat the oven to 210 degrees.

    

14. 14 Spray a little water on the surface of the mooncake, place it in the middle of the preheated oven, and bake at 210 degrees for 8 minutes to set.

    

15. 15 Take it out, brush the surface with a layer of egg yolk water (1 egg yolk + 1/4 egg white mixed evenly), put it in and bake at 210 degrees for 5 minutes.

    

16. 16 Then take it out and brush it with egg yolk water for the second time, then bake it at 210 degrees for another 5 minutes until the surface is golden brown.