Hello everyone, I am Xiao Gao Jie. Today we will make mooncakes with white bean paste.
Let's make red bean paste first.
White kidney beans.
200 g.
Soak in water overnight.
the next day. The beans are soaked.
After washing, put it into a pressure cooker.
Add water to cover the beans.
Bring to a boil on high heat. After steam comes out, turn down the heat and pressure cook for 20 minutes.
After 20 minutes, turn off the heat.
After pressure is gone, open the lid.
The beans are completely cooked.
Drain the excess water, otherwise you will have to fry the bean paste for a long time.
Put it in the blender.
blend it.
No need to sieve. Put it into a non-stick pan.
Put the oil in twice.
Use the lowest heat.
The the paste doesn't have much water, and it fries quickly.
When it becomes dried, add sugar in two portions.
Finally, it will be ready when it reaches this state.
I cooked for a total of 12 minutes.
Cover with plastic wrap to prevent the surface from drying out. Then let it cool at room temperature.
Unlike traditional methods, this mooncake is made of butter.
Cold butter directly from the refrigerator, cut it into small pieces.
Heat it up in the microwave oven for 40 seconds.
The butter has softened and a small part of it has melted. This is prefect.
Be careful not to melt the butter completely.
Add icing sugar.
After mixing both ingredients at low speed, turn the speed to high.
Scrape the sides halfway through.
The colour of the butter turned white after blending.
It took a total of 3-4 minutes.
Add one egg yolk, vanilla extract and honey.
Use the blender to beat these ingredients evenly.
Finally, sift in milk powder and cake flour.
Mix everything evenly at low speed.
The dough is a soft, but not sticky at all.
Round it into a ball.
Rest for 15 minutes.
After the dough is rested, it will harden a little bit ,which makes it easy to wrap the mooncakes.
Use this time to divide the fillings.
25 grams each.
This recipe can make 17 moon cakes.
Let's divide the dough.
It is also 25 grams.
Round it.
Let's wrap the mooncakes.
Take a look at the dough before wrapping.
No gluten formed and broken apart easily.
When the finger is pressed down, it maintains its shape.
The dough is not too hard, nor too soft, which makes easy for you to wrap.
You see, when the dough is ready, the rest steps become effortless to follow.
Press the dough into a bowl shape in your hand.
Add the fillings.
Use thumb and index finger to close the wrap.
Be careful not to wrap in any air in the moon cake.
Round it.
A little cornstarch.
This is a 50 gram moon cake mold.
Brush starch.
Then brush away the excess.
There is only a thin layer of starch on the moon cake mold.
The mooncakes are also patted with a thin layer of starch.
Make a log shape to fit in the mold.
Put it in.
Place the mold on the baking tray where you want it.
Stable the base with your left hand, and then press it down fully.
Gently release the handle to separate the surface of the mooncake from the mold.
Then push the mooncake out of the mold.
When you press mooncakes like this, you can press mooncakes with clear lines and full shapes every time.
An egg yolk.
Add a teaspoon of water.
Brush the egg wash only on the pattern of moon cake surface.
The flat brush is easier to use.
Use double baking pans to prevent the bottom from burning.
Put them in the preheated oven.
Bake at 375 degrees Fahrenheit and 190 degrees Celsius for a total of 16 minutes.
In the middle 8 minutes, take it out and brush the second layer of egg wash.
Put it in the oven and continue to bake for 8 minutes.
Moon cakes are colored very quickly, so be careful not to burn them.
The mooncakes are baked.
Don't wait for it to cool down, seal it up when it's a bit hot.
This way your mooncakes will not be hard.
Put a piece of kitchen paper to absorb moisture.
The next day, open the box.
After only one night of oil return, the color of the mooncakes is bright red, very beautiful.
Break one and take a look inside.
Sweet white bean paste.
The taste is similar to red bean paste, but a bit lighter.
Butter, milk powder, and vanilla extract are used in the mooncake crust.
No matter it tastes or smells, it is full of milk and creamy flavour.
Its texture is very crumbly and soft.
Give it a little press, and it will fall apart.
The ingredients for this moon cake recipe are easy to obtain and the production process is simple.
The mooncake has clear lines, and the color is red and bright.
It's even more satisfying when you taste it in your mouth.
I wish you all a happy Mid-Autumn Festival, I’m Xiao Gao Jie, see you in the next episode^^