How to make fragrant red bean paste mooncakes

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So we should learn how to cook. Here I will introduce to you the fragrant red bean paste mooncakes.

1.1212. Fry sesame seeds until fragrant, then add corn starch and crush them together. It will be a bit clumpy because sesame seeds will release oil during the crushing process. Adding corn starch can effectively prevent them from sticking together. At the same time, corn starch can also absorb moisture when frying the filling.

2.2121. Boil the red beans until they are soft and glutinous and bloom. I cover the lid and cook for ten minutes, then turn off the heat and simmer for 20 minutes. Repeat this twice and it's almost done.

3.3. Put all the ingredients except oil into the pot and stir-fry until dry. Do not add all the oil at once, add it in three batches during the frying process. The spatula can be moved along the bottom of the pot to quickly evaporate the water vapor.

4. Fry until the filling is clumping together and then falling apart. It can be clumping together, but it will fall apart with a slight touch of a spatula. If you use a 75g mold, the mooncakes will not crack if fried to this state. Mooncakes of other weights can be left a little moist as appropriate, but they must be in a state where they fall apart at the slightest touch. The filling is dry and firm.

5.15. After the filling has cooled, knead it evenly and divide it into the size of the filling. During the cooling process, we can make the pie crust. After dissolving the baking soda in water, add oil and syrup and mix well. Finally, add medium flour and mix until there is no dry powder. There is no need to knead it with your hands. Just use a fork or spoon to mix until there is no dry powder. Let it stand for one hour.

6.24. Fry until the filling is clumped together and then separated. It can be clumped together, but it will separate if you touch it lightly with a spatula. If you use a 75g mold, the mooncakes will not crack if fried to this state. Mooncakes of other weights can be left a little moist as appropriate, but they must be in a state where they fall apart at the slightest touch. The filling is dry and firm.

7. Separate and arrange the skin and filling.

8. Press the skin into a round shape. You can put the skin on the filling first, and wrap the surface evenly after it is almost filled. Turn it over and turn the top surface into the bottom. Slowly push the skin upwards. It's really not difficult. Just have a little patience and push the thick skin area towards the thinner or skinless area. , it is easy to even out. I was alone in the kitchen, so I couldn't take these pictures.

9. After wrapping, knead the mooncake embryo into an oval shape. It doesn’t need to be as exaggerated as mine, as long as it is smaller than the diameter of the mooncake mold.

10. Spread a layer of cake flour on the mooncake and place it on the baking tray. You can also sprinkle a handful of cake flour in the mold, shake it and then pour it out. Place the mooncake mold on the mooncake embryo and press down. You need to use a little force so that the surface is flat and there are no low spots without patterns. I forgot to take a picture of the mold, I'll take it next time. I used the plastic press type. Shake the mooncake mold slightly, lift it up slowly, and the mooncake will come out. If it sticks to the mold. . . - -Go ahead, be gentle. If it's really ugly, just flatten the pattern and squeeze it again. The bad pattern is usually because of the mold, so remember to use powder on your hands.

11. When wrapping the last two, you can preheat the oven. Mine is Yilibao 45L, and I set it to 175 degrees. Once wrapped, you can put it in the oven right away. Legend has it that mooncakes that have been coated with hand powder need to be sprayed with water before baking to prevent them from cracking. I am a legendary lazy person... I always forget to spray them = =~ But it doesn't make much of a difference to me. This is what it looks like right after baking, slightly cracked. But it will shrink back automatically after it cools down, don't worry

12. After the mooncakes have cooled, the cracks will heal themselves automatically. At this time, you can put it in a sealed box and let it sit at room temperature for a day or two to recover the oil. My filling was too dry this time, so I didn’t get the oil back until the third day. If the filling was wetter, it would usually be able to get the oil back overnight.

13. Oil returned.

The fragrant red bean paste mooncakes that I introduce today are delicious and you can’t miss it. Try making them now and let your mouth enjoy the feast.