How to make Cantonese red bean paste mooncakes

In one’s life, one goes through the process of going to school, working, getting married and having children. For most people, they have already reached the second step, and the next step is the third step. If you first arrive at someone's house, if you can cook a delicious meal at this time, won't the impression points increase a lot? This may solve your lifelong problem. Now, I will give you some tips and teach you how to make Cantonese red bean paste mooncakes.

1.1212 Red bean paste filling method: remove impurities from the red beans, clean them and soak them in water for half a day.

2.2121 Wash the soaked red beans several times with clean water, add twice the amount of cold water as the beans, boil over high heat, then pour out all or half of the water, add cold water to cover the beans by 1-2 cm, and cook over medium heat until the bean skin breaks and the bean core becomes soft, then turn off the heat and simmer for 20-30 minutes. (The purpose of changing the water several times is to wash away the impurities in the bean skin and keep the bean fragrance and color perfect)

3.1 Let the washed bean paste settle and pour out the excess water.

4.2 Put the cooked red beans into a sieve, soak it in water, and use a spoon to crush it to remove the bean skin.

5.12 Scoop the red bean paste into a cloth bag and squeeze out the water. (The red bean paste should not be dehydrated too much, otherwise the fried red bean paste filling will disperse and affect the taste)

6.21 The finished red bean paste. (The finished red bean paste should be fried as soon as possible or stored in the refrigerator, otherwise it will easily deteriorate.

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

8.2 Add peanut oil and granulated sugar into a wok and fry over medium heat until the granulated sugar is completely melted.

9.1 Fry until the red bean paste does not stick to the pan.

10.2 When the filling becomes thick, turn to low heat and add maltose melted in water to 60 degrees.

11. How to make Cantonese red bean paste mooncakes: Put invert sugar syrup and soap water into a container and mix thoroughly with a rubber spatula. (Fully mixing is the key to a good crust)

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

13. Add peanut oil.

14. 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.

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

16. 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)

17. 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.

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

19. 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)

20. 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 red bean paste mooncake dough. (Be sure to brush off the excess high-gluten flour on the surface with a brush after applying a thin layer of high-gluten flour)

21. Sprinkle high-gluten flour inside the mooncake mold to allow it to adhere before putting it into the mold, then use a brush to brush off the excess high-gluten flour. (The powder is used to prevent the mooncake dough from sticking to the mooncake mold after molding and being unable to be removed)

22. The force used to press the dough into the mold must be even so that clear cake patterns can be produced.

23. Place the pressed red bean paste 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.

24. Put it in a preheated oven at 220 degrees, set the upper heat to high and the lower heat to low, bake for about 6-8 minutes, until the surface of the crust is slightly colored, then take it out.

25. 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.

26. 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 dipping the brush in the egg yolk liquid, you should squeeze out the excess egg liquid on the edge of the container, otherwise too much egg liquid will affect the clarity of the fonts and patterns on the surface of the pie crust)

27. 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.

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

Have you learned how to make the Cantonese red bean paste mooncakes that I’m introducing to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.