Cantonese-style cocoa almond moon cake
By LiaReichert
Guangzhou-style mooncakes are famous around the world in southern my country, especially for Guangdong folk traditional food. The most basic thing is that they are extremely exquisite in selecting materials and making techniques. They are characterized by thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging, and easy to carry. They are a good gift for people during the Mid-Autumn Festival, and are also indispensable for people to eat cakes and enjoy the moon on the night of the Mid-Autumn Festival. [Baidu]
Recipe Recommendations
- medium-gluten flour 100 grams
- milk powder 5 grams
- invert syrup 75 grams
- Jianshui 1 grams
- peanut oil 25 grams
- kidney bean appropriate amount
- sugar appropriate amount
- almond appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cantonese-style cocoa almond moon cake
1
Filling: Soak the beans with clear water in advance [preferably overnight].
2
Remove the skin from the soaked beans.
3
Put it into a pressure cooker and add water to cover the beans.
4
Cover the pan. Press for 20 minutes.
5
Let it cool and open the pan. The beans are already very soft and rotten.
6
Put in a blender and break.
7
Pour into a wok and stir-fry.
8
Stir fry until thick, turn off the heat, and add sugar and Kolego powder.
9
Stir well. It becomes more viscous when it cools.
10
Change the syrup, add soap water, stir well, add peanut oil and stir well.
11
Pour in flour and milk powder.
12
Knead into dough. Wrap the kneaded dough with plastic wrap and let stand for 1 hour.
13
Take 35 grams of cocoa filling and press it flat and add two almonds.
14
Wrap it well and round it.
15
After the dough is allowed to stand, divide it into small portions as needed [15 grams, I made 50 grams of mooncakes].
16
Take a crust dough and flatten it with your hands.
17
Place the cocoa filling in the middle of the dough.
18
Use both hands to slowly push the crust upwards to wrap the cocoa filling. After wrapping it, it becomes a round ball.
19
Pat a little flour on the ball and place the ball dough into the mooncake mold.
20
Press the mooncake mold directly on the baking sheet to press out the mooncake pattern.
21
Spray water on the surface of the mooncake and place it in a preheated 200-degree oven to bake it. Bake for about 5 minutes, wait for the mooncake pattern to be finalized, take it out and brush it with egg yolk water (only brush the surface, not the sides), then put it into the oven, bake until the surrounding area is in a waist drum shape, and the cake skin is evenly colored. It takes about 20 minutes in total to bake (the time is for reference, please adjust it according to the actual situation of the oven).