Cantonese-style mooncakes with white bean paste and cranberry

Overview

Before the Mid-Autumn Festival, I was busy making mooncakes with various fillings, and after the Mid-Autumn Festival, I was busy sorting out various mooncake recipes. By the way, this Cantonese mooncake with white bean paste and cranberry filling is my favorite. White bean paste is a specialty of Mr. Yushan, his hometown in Jiangxi Province. It was even a tribute in the Qing Dynasty. It was specially brought by people from his hometown in Jiangxi. It can also be steamed and eaten with rice. I have already explained how to make white bean paste in the previous recipe. This time you can use it ready-made and combine it with dried cranberries to make a sweet and sour mooncake filling. It is really unique. This recipe is based on the recipe of Xinliang mooncake powder with slight adjustments. The amount of the recipe is calculated based on the ratio of 3:7 for the scalp of the 50g mooncake mold and the filling. 40 pieces can be made, and the amount of filling can be made for 20 pieces. If you want to make the same amount of skin and stuffing, you can increase or decrease it based on this recipe.

Ingredients

Steps

All mooncake ingredients are ready
Put the inverted syrup and water into the same basin
After mixing, pour in corn oil
After thorough mixing, the color of the syrup will be lighter
Pour in mooncake powder
First stir the dough with a spoon, then knead it with your hands into a smooth dough. This is the mooncake skin dough. Then put it into a plastic bag and let it rest for an hour before using it
Weighing dried cranberries
chopped
Weigh the white bean paste that has been fried and allowed to cool before putting it into a basin
Mix thoroughly
Use an electronic scale to weigh and divide the white bean paste and cranberry filling into 20 pieces, 35 grams each; weigh and divide the mooncake dough that has rested for 1 hour into 20 pieces, 15 grams each (the actual total dough can be divided into 40 pieces), and roll them into balls
Put a little vegetable oil into a small bowl and an appropriate amount of flour into a plate; take a small dough of moon cake skin, apply a little vegetable oil on the palm of your hand, and flatten the dough; if you wear disposable gloves, the oiling step can be omitted
Take a stuffing ball and place it in the middle of the dough sheet
Press the top of the stuffing ball with your right thumb, and gently hold the dough sheet and stuffing ball with the thumb of your left hand; press with your right thumb and turn your left hand to gradually wrap the stuffing ball in the dough
Completely wrap the stuffing ball in the dough and seal
Adjust the assembled mooncake ball into an oval shape, roll it in flour, and lightly coat it with flour
Place the dough ball in the mooncake mold and press the surface flat with your fingers
Place the mold and dough ball on the non-stick baking pan, hold it firmly with your left hand, press down hard twice with your right hand, and then lift it gently, the mooncake greens will completely fall on the baking pan; complete all the mooncake greens in sequence; when doing the fourth to last, start preheating the oven, 200 degrees up and down, 5-10 minutes
Before putting the green mooncakes into the oven, spray a layer of water on the surface; put them in the oven at 200 degrees, with upper and lower heat, and bake for 5 minutes
After 5 minutes, the mooncakes are set, take them out, lightly dip a brush into the egg liquid, and lightly apply it on the surface of the mooncakes
Put it back into the oven at 200 degrees for 15 minutes; take it out of the oven, let it cool on the rack, then spread it flatly into a bag, seal it and store it, return to the oil after two days and eat it, the taste will be better
grams each, looks quite delicate
Thin crust and large stuffing

Overview

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Ingredients

Steps