Momoyama Rose Bean Paste Mooncake

Overview

Continue with the Momoyama mooncakes. I originally wanted to use the color of red yeast rice to match the rose filling. However, when I added half of the red yeast rice powder, I felt that the red color was too red. If I continued to add it, it would become a deep red. I had an idea and picked up purple sweet potato powder to mix the color. When the two are combined, it becomes a deep rose red. It might look better if the dough wasn't so wet and not as dark. A dark rose, but unfortunately not enough light.

Tags

• baking
• brandy
• butter
• cake powder
• egg yolk
• oil-free white bean paste
• purple sweet potato starch
• red yeast rice powder
• rose bean paste filling
• whipping cream
• salt
• water

Ingredients

Steps

1. 1 Ingredients for crust

   

2. 2 Add butter to water and mix well

   

3. 3 Add brandy

   

4. 4 Pour in white bean paste

   

5. 5 Mix well

   

6. 6 Add light cream and egg yolk

   

7. 7 Mix well

   

8. 8 Add cake flour and salt, mix well

   

9. 9 Add red yeast rice powder and mix well

   

10. 10 Add purple sweet potato powder to adjust color

    

11. 11 It becomes a rose-red dough with moderate hardness and softness, and rests for 20 minutes

    

12. 12 Divide the filling into 30 grams each

    

13. 13 Cut the skin into 26 grams each

    

14. 14 Flatten the crust

    

15. 15 Wrap in fillings

    

16. 16 Close and round

    

17. 17 Stick a little red yeast rice powder on the top

    

18. 18 Put into the mold

    

19. 19 Press down

    

20. 20 Demold

    

21. 21 Place on a baking sheet and spray water on the surface

    

22. 22 Place in the oven, middle layer, heat to 230 degrees, bake for 5-10 minutes

    

23. 23 The surface appears dry and comes out of the oven