How to make Cantonese-style jujube paste and pine nut mooncakes

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. Now I will make a memorable Cantonese-style mooncake with jujube paste and pine nuts for you.

1. Preparation of date paste filling: Wash the smoked black dates and red dates, and steam them in a pot.

2.1 The paste filtered out by the sieve is the jujube paste.

3.2 After cooling, remove the jujube skin and pits or filter out the jujube skin and pits with a sieve with slightly larger mesh.

4.12 Put peanut oil and fine sugar into the pot and stir-fry over high heat until slightly colored.

5.21 Add the date paste.

6.12 Add red bean paste and stir-fry over high heat.

7.21 When the pan is not sticky, add maltose melted to 60 degrees in water.

8. Continue to stir-fry until it is no longer sticky.

9. How to make Cantonese-style jujube paste and pine nut mooncakes: Put the invert sugar syrup (production process link) and soap water into a container and mix well with a rubber spatula. (Fully mixing is the key to a good crust)

10. Sift two-thirds of low-gluten flour into the container and add the mixed invert sugar syrup and soap solution.

11. Add peanut oil.

12.121 Sift the remaining one third of the low-gluten flour into the relaxed batter.

13.212 Use a rubber spatula to mix until it becomes viscous, cover with plastic wrap, and let it rest for 30-60 minutes to allow the dough ingredients to be absorbed more evenly.

14. Use a rubber spatula to mix until the surface of the dough is smooth, cover with plastic wrap again and relax for 20 minutes. (The Cantonese pancake dough is most plastic within one hour after mixing, so it is best to use it within one hour)

15. Put the pine nuts in a preheated oven at 180 degrees and bake for about 5 minutes until slightly yellow. Take out and mix with the date paste filling.

16. Dough: Divide the relaxed dough into 16 portions, 20 grams each, roll into balls and set aside. Filling: Divide the filling into 16 portions, 35 grams each, roll into balls and set aside.

17. Take a dough and flatten it with your palm. Place the divided fillings in the center of the round dough.

18. Press the filling with your thumb and use the base of your thumb to push the dough upwards, then pinch the opening to close it. (Because the Cantonese mooncake skin is thin and has a lot of fillings, in order to avoid the edge from leaking or breaking the skin, you need to use both hands to slowly push the dough)

19. Because the dough of Cantonese mooncakes is soft, you need to use a brush to brush a thin layer of high-gluten flour on the wrapped date paste and pine nut mooncake blank. (Be sure to brush off the excess high-gluten flour on the surface after applying a thin layer of high-gluten flour) Sprinkle high-gluten flour inside the mooncake mold to allow it to adhere before putting it into the mold, and then use a brush to brush off the excess high-gluten flour. (Sprinkling flour is to prevent the mooncake dough from sticking to the mooncake mold after molding and being unable to be snapped out.) The force of pressing the dough into the mold must be even to produce clear cake patterns.

20. Place the pressed date paste and pine nut mooncake dough evenly on the baking tray, brush off the excess powder on the mooncake with a dry brush, and then spray water to moisten it.

21. Put it in a preheated oven at 220 degrees, with high heat on top and low heat on the bottom, and bake for about 6-8 minutes.

22. Bake until the surface of the crust is slightly colored and take it out.

23. Mix one egg yolk, one-third of whole egg liquid and a little salad oil, and sieve to make egg yolk liquid for later use. When the mooncakes have cooled to 50 degrees, brush them with egg yolk liquid twice with a brush to make the color of the mooncakes more even. (After the brush is dipped in egg yolk liquid, the excess egg liquid should be squeezed out on the edge of the container, otherwise too much egg liquid will affect the clarity of the font and texture on the surface of the pie crust)

24. After brushing with egg liquid, put it into the oven preheated to 200 degrees, with high heat on the top and low heat on the bottom, bake for 8-15 minutes, and take it out of the oven when it turns golden brown.

25. In order to make the mooncakes absorb oil better, brush them with a layer of peanut oil immediately after they come out of the oven.

Today’s introduction to Cantonese-style date paste and pine nut mooncakes ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.