The First Season of Incomplete Mooncakes - Strong Fragrant Bean Paste Mooncakes

1.1. Cook the red beans until they are soft, sticky, and bloom. I covered the lid and boiled for ten minutes, then turned off the heat and simmered for 20 minutes. Repeat this twice and it's almost done.

2.2. Stir fry sesame until fragrant, then add corn starch and crush together. It will be a bit lumpy because sesame seeds will produce oil during the crushing process. Adding corn starch can effectively prevent them from sticking together, and corn starch also has a drying effect when stir frying the filling.

3.3. Put all ingredients except oil into the pot and stir fry together until dry. Do not put all the oil in one go. During the frying process, add it three times. The shovel can be scraped against the bottom of the pot, which can quickly evaporate the water vapor

4. Stir fry until the filling forms a ball and then spreads out. It can form a ball, but with a gentle touch of the shovel, it will spread out. If you are a 75g mold, stir fry the mooncake to this state so that it will not crack. Mooncakes of other weights can be left moist as appropriate, but they must be in a state that is easily dispersed upon contact. The filling is quite dry.

5.4. Stir fry until the filling forms a ball and then spreads out. It can form a ball, but with a gentle touch of the shovel, it will spread out. If you are a 75g mold, stir fry the mooncake to this state so that it will not crack. Mooncakes of other weights can be left moist as appropriate, but they must be in a state that is easily dispersed upon contact. The filling is quite dry.

6.5. After letting the filling cool, knead it evenly and divide it into different sizes. During the cooling process, we can make pastry crust. After adding baking soda to water, add oil and syrup and mix well. Finally, add medium powder and mix well until there is no dry powder. No need to rub by hand, just mix with a fork or spoon until there is no dry powder. Let it stand for one hour.

7. Divide the skin and filling and arrange them properly.

8. Press the skin slightly round, you can first place the skin on the filling, make the bread almost evenly, and then. Flip it over and turn the surface into the bottom. Slowly push the skin upwards, it's really not difficult. Just be patient and push the thick areas towards the thin or no skin., It is easy to evenly distribute. I can't take this picture alone in the kitchen.

9. After wrapping, knead the mooncake embryo into an oval shape. You don't need to exaggerate like me, just make it smaller than the diameter of the mooncake mold

10. Dip a layer of pastry powder on the mooncake and place it on a baking tray. You can also sprinkle a handful of cake powder inside the mold, shake it and pour it out. Place the mooncake mold on top of the mooncake embryo and press down. You need to apply a little force so that the surface is flat and won't cause some low areas to have no patterns. I forgot to take the mold, please make it up next time. I use a plastic press type. Shake the mooncake mold a little, slowly lift it up, and the mooncake will come out. If it sticks to the mold- Let's do it, be gentle. If it's really ugly, just flatten the pattern and squeeze it again. The poor pattern is usually due to sticking to the mold, so remember to use hand powder

11. When it comes to the last two packages, you can preheat the oven. Mine is Yibao 45L, adjusted to 175 degrees. After packaging, you can immediately put it into the oven. Legend has it that mooncakes dipped in hand powder should be sprayed with water before baking to prevent cracking. As a lazy person in the legend, I always don't remember to spray, but it doesn't have much impact on me. This is the freshly baked appearance, slightly cracked. But just let it cool and it will automatically retract, don't worry

After cooling, the cracks on the mooncakes will automatically repair. At this point, it can be placed in a sealed box and left to stand at room temperature for one or two days before returning to oil. My filling is too dry this time, and I will oil it back on the third day. If the filling is more moist, I usually oil it back overnight.

13. Returned oil.