Foodabc Festival food customs Mid-autumn Festival

Mung bean paste milk yellow mooncake

2024-09-21 02:59:49 705

On the Mid-Autumn Festival, I made moon cakes again. There were many self-made Jinsha milk yellow stuffing and mung bean paste. Different combinations of various materials were made from left to right. I accidentally made nine kinds of moon cakes and changed them into different moon cake molds. It was really beautiful and delicious, and it was enough to make moon cakes by hand< br>

Details of ingredients

Medium gluten flour50 grams
mung-bean paste180 (30g * 6 pieces)
golden syrup 35 grams
Corn oil12 grams
Jianshui1 gram
Jinsha Flow Ball6 pieces (5g * 6 pieces)
Brush egg yolk liquid on the surfacea little

Technique

difficultybeginner
workmanshipbaking
tasteMilk fragrance
timean hour

Steps to make Mung bean paste milk yellow mooncake

1. Prepare the materials; Jinsha Flow Ball does not need to be put back in the refrigerator for freezing temporarily; Green bean paste is made by adding spinach powder.
2. Put corn oil, conversion syrup, and rice water into a bowl, and stir evenly with egg whites.
3. Pour in flour and stir with a scraper to form a ball.
4. The dough is weighed 15 grams each, and the mung bean paste is weighed 30 grams each, because the weight of the flow ball is 5 grams, and the sum of the three is exactly 50 grams; Rub them into balls separately.
5. Wear disposable gloves throughout the entire operation, mainly for anti sticking effect; Take a bean sand ball and pinch it into a bowl shape. Place the golden sand flow ball in it, wrap it tightly, and then complete the other ones in turn.
6. Take a mooncake dough, flatten it, and place a bean paste flow ball on top. Gather the dough upwards into a bowl shape.
7. The package is tightly packed.
8. Sprinkle a small amount of flour on the plate, and place each package on top of the flour to prevent it from sticking to the plate.
9. Coat the dough ball with a thin layer of flour and place it in a 50 gram mold.
10. Place it on a plate and press it slightly to remove the mold; If the baking tray is flat, you can directly press it into the baking tray to reduce the number of movements and prevent deformation of the mooncake batter.
11. Replace the flower piece and create a new pattern.
12. Change another flower piece and create a different flower pattern.
13. After pressing one, place it in a baking tray lined with oilcloth, leaving a gap; Knock on the blackboard: If you want a filling with flowing heart, mooncakes need to be frozen until they are completely hard inside and outside before baking; If you want a non flowing creamy cream, wrap it and send it to a preheated oven for baking.
14. Spray a layer of mist on the surface of mooncakes, put them into the middle layer of a preheated oven, heat them up and down to 160 degrees, and bake for 5 minutes first.
15. After removal, dip a wool brush in egg yolk solution and gently brush the surface of the mooncake a few times.
16. Put it back into the oven and bake at 160 degrees for 15 minutes.
After being baked, the mooncakes are very soft. Do not move them yet. Let them dry for 5 minutes and then transfer them to the drying rack. After thorough cooling, seal and store them. Consume them within 3 days at room temperature and within 10 days of refrigeration.
18. Mung bean paste milk yellow mooncakes have a rich milk aroma, are nutritious, healthy, and delicious!