Moon Cake Recipe Red Bean
Mooncakes are a traditional Chinese Han ethnic food, originally used as offerings to the moon goddess. With modern development, there are now many types of mooncakes, and one of the more common ones is the red bean mooncake. Its filling is made by cooking red beans until soft, then adding sugar and frying them, resulting in a rich bean fragrance with a sweet but not overly cloying taste.
INGREDIENTS
- 240g medium-gluten flour
- 200g red beans
DIRECTIONS
Prepare the ingredients, and soak 200g of red beans in water overnight. (Note: This step was planned in advance and is not included in the total preparation time.)
Put the soaked red beans into an electric rice cooker with 300ml of water and cook.
Cook the red beans in the electric rice cooker with 300ml of water until there is still a little bit of water left. Then add 60g of rock sugar and continue cooking until the sugar melts and the mixture thickens. The red beans should be soft by this point. Turn off the rice cooker and let it sit for 30 minutes to allow the red beans to further soften.
Put the red beans into a food processor in batches and blend them into a smooth paste. Since there isn't much liquid, it's important to blend in batches to ensure the beans are properly processed.
Toast 40g of medium-gluten flour in a pan until it's lightly browned and fragrant, then set it aside for later use.
Transfer the mashed red bean paste into a non-stick pan. Heat it over low heat and gradually add 150g of peanut oil in portions. Wait until the oil is completely absorbed by the bean paste each time before adding more oil. Continue this process until all the oil is used up, and stir-fry the bean paste until it no longer sticks to the pan.
Toast the all-purpose flour until it loses its raw taste, then the red bean paste is ready for use.
Add 110g of inverted sugar syrup, 45g of oil, 4g of lye water, and 200g of medium-gluten flour into a bowl. Stir first until the flour combines with the syrup and oil, then knead the dough by hand.
Knead the mixture into a dough until it no longer sticks to your hands. Wrap the dough in plastic wrap and let it rest for one hour. Avoid excessive kneading; once the dough comes together smoothly, it's ready.
Divide the rested dough into portions of 20g each and shape them into balls. Similarly, divide the red bean paste into portions of 30g each and shape them into balls as well.
Flatten each dough ball into a round wrapper. Place a portion of red bean paste in the center of each wrapper, then slowly wrap the dough around the red bean paste, sealing it tightly.
Lightly dust the surface of the wrapped dough with some flour to facilitate easy removal from the mold.
After dusting the mold with flour, tap out any excess and place the dough inside with the sealed side facing outward.
Press out the mooncake shape from the mold. Lightly sprinkle water on top of each mooncake, then place them in a preheated oven at 170 degrees Celsius for 5 minutes to set.
Tip:
If using a non-stick baking tray at home, you may not need parchment paper.
Beat the egg to create egg wash. Take the shaped mooncakes out and lightly brush them with the egg wash for coloring.
Place them in the oven preheated to 150 degrees Celsius and bake for 30 minutes. Once baked, wrap them well with plastic wrap and let them sit overnight to (rest and absorb oil for better flavor).
Tip:
It's recommended to let the mooncakes before consuming for better taste.