How to make Cantonese-style matcha red bean 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. However, now that I am alone outside and want to learn to do it, I just can’t do it well. In order to solve this problem, I will now teach you how to make Cantonese-style matcha red bean mooncakes.

1. Make invert sugar syrup: prepare a stainless steel pot or ceramic pot (do not use iron or aluminum pot), pour in clean water, boil over high heat, turn off the heat, and pour sugar into the pot. Stir lightly with chopsticks to mix the sugar and water, then heat over medium heat and cook until the sugar is completely dissolved. Do not stir again during this process.

2.12 After the sugar water boils, pour in the lemon juice. After it boils again, turn to low heat and simmer slowly. From this time until the syrup is finished cooking, do not stir the sugar water.

3.21 During the cooking process, some of the sugar water may stick to the wall of the pot. You can take a brush dipped in water and brush the wall of the pot. As the water flows down the wall of the pot, it can wash the sugar on the wall into the pot.

4.12 After the syrup is cooked (amber color), turn off the heat. After the syrup has cooled, find a sealed jar and put the syrup in it. You can use it after one day, but it is best to wait a week.

5.21 Make matcha red bean filling: Soak the red beans overnight. The next day, pour appropriate amount of water into the pot and cook until the red beans become soft. Remove and set aside.

6. Pour all-purpose flour into a frying pan and fry over low heat until the flour turns slightly yellow. The loss is about 9%

7. Pour the glutinous rice flour into a frying pan and stir-fry over low heat until the glutinous rice flour turns slightly yellow. The loss is about 9%

8.1 Sift in cooked all-purpose flour, cooked glutinous rice flour, custard powder and matcha powder and mix well.

9.2 Melt the butter in hot water until it becomes liquid, pour it into the mixture of milk and granulated sugar, and stir well.

10. Pour in the cooked red beans and knead into a ball with your hands.

11. Make mooncake skin and wrap mooncakes: Pour invert sugar syrup, salad oil, and soap water (baking soda mixed with water) into a bowl and stir evenly with a manual egg beater.

12. Sift the flour and mix it with a spatula to form a dough. The dough is very sticky. Wrap it with plastic wrap and put it in the refrigerator for 90 minutes.

13. Take out the dough from the refrigerator and divide it into 20 equal portions. Divide the prepared matcha red bean paste into 20 equal portions.

14. Put some flour on your hands to prevent sticking, take a piece of skin and flatten it in the palm of your hand. Put the filling on the skin, push the mooncake skin with the thenar of your left hand, and use your fingers to continuously rotate the skin and filling so that the skin slowly wraps around the filling.

15. After wrapping, carefully close the edge and roll it into a round shape.

16. Put some flour in the mooncake mold, press the mold mouth with your palm, shake it a few times to spread the flour evenly in the mold. Pour out the excess flour, put the wrapped mooncake dough into the mold, and press it into shape on the chopping board.

17. Carefully move the pressed mooncakes to the baking tray. After wrapping the mooncakes, spray a little water on the surface, put them into the oven preheated to 180℃, take them out after baking for 5 minutes, brush a thin layer of egg yolk water on the surface, put them back into the oven, and bake for about 10-15 minutes until the surface is golden brown.

18. After the mooncakes have cooled, seal them and keep them for 2-3 days until the oil is absorbed before eating.

The Cantonese-style matcha red bean mooncake introduced above is rich in nutrition and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!