Four Color Momoyama Mooncakes
Overview
By chance, I searched for the new favorite of healthy mooncakes - Momoyama mooncakes. Internet introduction to Momoyama mooncakes: The Momoyama mooncake crust is made from traditional Japanese golden Momoyama skin and has a unique flavor. Momoyama skin originated from Momoyama, Japan. It is secretly prepared with white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake skin to mooncakes has changed the tradition of using wheat flour to make mooncake skins. Today's Momoyama mooncakes are richer in color and have more types of fillings. I have never eaten authentic Japanese Momoyama mooncakes. The recipe comes from the Internet, and the production method has changed a little. Although it may be different from the authentic Momoyama mooncakes, everyone who has tried it has unanimously praised it. Compared with traditional mooncakes, the taste is more delicate, less sweet, and richer in color. Originally, you could search for ready-made Taoshan skin on Tao Although it takes more time. I took very detailed photos of each step, which looks very complicated. As long as you follow it step by step, you can make healthy and delicious mooncakes. The following quantities can probably make about 16 mooncakes of 40 grams. You can search for what white kidney beans are. They are a very nutritious bean, so I won’t introduce them here.
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Ingredients
Steps
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Soak white kidney beans in water overnight
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Peel off the bean skin. It is easy to remove the bean skin from the beans that have been soaked in water
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Put the beans with the skins removed into the pot and add an appropriate amount of water.
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Bring to a boil over high heat. After boiling, add an appropriate amount of water and boil again. There will be a lot of foam when cooked.
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Scoop the beans through a sieve. Repeat steps 3-4 again.
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Then put the beans into the pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook until the beans become soft.
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Pick up the soft beans and put them into a blender
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Add an appropriate amount of water, not too much, just enough to stir the beans.
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Beat the beans into puree, the resulting bean paste will be about 370 grams.
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Put the bean paste into a non-stick pan and add 50 grams of white sugar
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Stir-fry over low heat until the sugar dissolves, then add 20 grams of maltose and stir-fry
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Stir fry until it holds together. It took about 12 minutes to fry. 335 grams of fried bean paste.
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In order to obtain a more delicate result, sift the fried bean paste again. (You can ignore)
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The sifted bean paste is so delicate
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Take 10 grams of white bean paste and add it to 10 grams of egg yolk liquid
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Steam for 5 minutes
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Sieve the steamed food and set aside
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Mix 45 grams of sugar and 20 grams of water and bring to a boil over low heat
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Add fried bean paste
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Fry until the water is gone, add 15 grams of maltose and continue to fry. Add milk powder and mix well
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Then add the egg yolks that were sifted just now and set aside
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Mix well
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Add softened butter
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It is easier to mix using a bowl instead, and use a spatula to mix evenly. If it is still sticky, add an appropriate amount of milk powder to adjust the softness of the crust.
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Mix the Momoyama cake crust, cover it with plastic wrap and let it rest for 10 minutes.
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Divide the red bean filling into 25 grams each and shape into balls.
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Divide the relaxed skin into 4 parts, add matcha powder, red yeast rice powder, cocoa powder respectively, and the other part original
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This is the skin with cocoa powder added, divided into 15g portions
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Flatten the pie crust, add fillings, and seal with a tiger's mouth
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Put 50g of mooncake mold
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Press out the shape and brush a layer of water on the surface
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Preheat the oven to 170 degrees
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Bake the middle and lower layers for 10 minutes.
