Innovative old-fashioned mooncakes

Overview

As the saying goes: August and fifteen are full, and the Mid-Autumn moon cakes are fragrant and sweet. For this year's Mid-Autumn Festival, I made my own moon cakes. I have been busy since the Mid-Autumn Festival. If I have time today, I will send you my old-fashioned moon cakes from Fuxin.

Tags

• pastries
• baking
• mid-autumn festival
• caramel
• flour
• peanut oil
• red beans
• sweet potato
• white sugar
• water

Ingredients

Steps

1. 1 Make the bean paste filling first. Heat the sweet potatoes in the microwave until cooked, let cool and set aside

   

2. 2 Soak the red beans in cold water for 1 hour, steam them in a basket, and let them cool for later use

   

3. 3 Fry the red beans and red beans in a wok over low heat, mainly to drain out the water. No oil was added, so it was a bit dry when fried. Once the bean paste filling is ready, let it cool.

   

4. 4 Stir-fry white sugar and maltose with peanut oil over low heat until it becomes slurry, then add an appropriate amount of water to form a slurry.

   

5. 5 Use the prepared slurry to loosen the dough, add the slurry in batches

   

6. 6 In the end, the dough became like this

   

7. 7 Divide the dough into equal-sized rolls, roll them into round cakes, then add bean paste filling, usually three-fifths of the filling, wrap them up and press them into round cakes.

   

8. 8 After preheating the oven to 200 degrees for 5 minutes, add the finished mooncakes and bake for 20 minutes. Note, bake for 5 minutes first, brush with water or egg wash, and bake for 15 minutes.

   

9. 9 Out of the oven, first time cooking, not bad