Homemade Cantonese bean paste mooncakes for the first time

Homemade Cantonese bean paste mooncakes for the first time

Overview

The Mid-Autumn Festival is coming, and it’s time to eat moon cakes. I have been preparing to make mooncakes these days. Most of the fillings I prepared are bean paste, but there is also my homemade sweet potato filling (put an appropriate amount of butter in the pot, stir-fry an appropriate amount of white sugar over low heat until the sugar dissolves, then pour in the cooked sweet potato puree and stir-fry until the water is dry)

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Ingredients

Steps

  1. Prepare to prepare sour water: 2 grams of alkaline noodles and 6 grams of water can be made into 8 grams of sour water. Use a kitchen scale to weigh 2 grams of sour water and set aside.

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  2. Ingredients for preparing mooncake crust: 100 grams of all-purpose flour, 85 grams of inverted syrup, (the inverted syrup preparation method is published in my diary) 25 grams of ordinary oil, 2 grams of water

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  3. Sift all-purpose flour

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  4. Convert syrup and water and mix well, then add oil and mix well

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  5. Put the syrup into the sifted flour and stir until it becomes fluffy

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  6. Knead into a smooth dough, cover with plastic wrap, and refrigerate for at least 1 hour before use

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  7. Knead 20 grams of mooncake skin and filling respectively (my mold is 50 grams, but I made 40 grams. The Internet said that the skin and filling should be 2:8, which means that for 50 grams of mooncakes, the skin is 10 grams and the filling is 40 grams. I tried it, but it was difficult to wrap. It is better to figure it out yourself)

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  8. You can pat some flour on your palms to prevent it from sticking. Use a rolling pin to roll out the mooncake skin and add the bean paste filling.

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  9. Shape into a ball and place on a baking sheet lined with tin foil

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  10. Use a mold to press

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  11. Spray a little water on the surface of the pressed mooncakes, put them into an electric oven that has been preheated at 200° for 5 minutes, turn the heat up and down, 200°, and bake for 5 minutes

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  12. Surface brushing liquid: one egg yolk and one spoonful of egg white. You can prepare it right from the start to prevent eggs from having air bubbles

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  13. Brush with egg yolk water, only brush the surface, not the sides, then bake in the oven for 10 minutes (200°)

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  14. It’s baked

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