Guangdong-style bean paste and sesame potato moon cake
Ingredients: glutinous rice flour,milk,white sugar,corn starch,low powder,red bean paste,syrup,soybean oil,hand powder,apparent water
Recipe Recommendations
- glutinous rice flour 50 grams
- corn starch 15 grams
- milk 90 grams
- white sugar 20 grams
- hand powder appropriate amount
- red bean paste 450 grams
- syrup 85 grams
- apparent water 2 grams
- soybean oil 30 grams
- low powder 120 grams
- sweetening
- baking
- several hours
- senior
Steps for Guangdong-style bean paste and sesame potato moon cake
1
sweet potato material.
2
Mix all ingredients except hand powder.
3
Stir evenly with chopsticks until there are no powders.
4
Put on the pan and steam for about 15 minutes.
5
Take it out and stir with chopsticks.
6
Stir well and let cool.
7
Use hand powder to knead into 6-gram doses for later use.
8
Prepare cake crust materials.
9
Mix the syrup with water and soybean oil.
10
Beat it with an egg beater.
11
Sieve in the low flour.
12
Turn it up and down and knead it into dough.
13
Leave for 2 hours.
14
Make the bean paste into a dose of 30 grams.
15
Divide the dough into 14-gram doses and set aside.
16
Wrap the sesame potatoes into the bean paste filling.
17
Wrap it in a tiger's mouth.
18
Form a group.
19
Wrap it all up.
20
Wrap the cake crust in the 19 bean paste and sesame potato filling.
21
Wrap it in a tiger's mouth.
22
Press the filling while pushing the crust. Wrap evenly.
23
Wrap it all for later use.
24
Take a semi-finished mooncake and roll it on dry flour before placing it in the mold.
25
Press onto the baking sheet.
26
Get everything done.
27
Spray purified water on the surface.
28
Pour into preheated oven at 210 degrees for 5 minutes.
29
Then take it out and brush the surface with egg liquid.
30
Put in the oven at 210 degrees for 5 minutes and then change to 150 degrees for 10 minutes.Guangdong-style bean paste and sesame potato moon cake Make Tips
1. When molding the wrapped semi-finished mooncakes, roll them in dry flour first; this ensures they look good and stay intact.
2. Before putting them in the oven for the first time, spray them with water. It is best to use cooled boiled water or purified water, which ensures a longer shelf life and better flavor for the mooncakes.
3. After baking, let them cool before storing them for two or three days before eating. Haha, I couldn't help but try a slightly ugly-looking one overnight. It was already ready to eat and tasted nice.