![]() Refrigerate the paste for up to a week in an airtight container. Let the mixture cool, then blend it into a smooth paste in a blender or food processor. Drain the beans and return them to the saucepan, then add 1 ½ cups (338 g) of sugar and cook the mixture over medium-high heat for about 3 minutes, stirring constantly, until you have a thick, chunky paste. Cover them with water and boil them over medium heat for about an hour, or until they’re soft enough to mash between your fingers. Drain and rinse the beans, then put them back in the saucepan. Bring the water to a boil over medium heat, then turn off the heat, cover the saucepan, and let it sit for about 5 minutes with the lid on. Add enough water to cover the beans completely with an extra 1-2 inches (2.5-5 cm) of water on top. Drain off the water and transfer the beans to a saucepan. Add the 1 Tbsp of dehydrated strawberry powder. After shaping, store the mooncakes in an airtight container and chill in the fridge for about 2 hours before serving.To make red bean paste, soak 1 cup (200 g) of dried red beans in a covered bowl of room-temperature water for 8 to 12 hours. In a sturdy microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the the bean paste has been well incorporated into the flour. Flatten the mooncake skin into a disc and place the red bean paste ball in the middle. Divide the red bean paste into a portion of about 30 grams, and divide the dough into a portion of about 20 grams, and knead it into balls. Press and mix with a silicone spatula to form a dough, cover with plastic wrap and let it stand still. Portion out the the mooncake skin and filling (25 grams each). Put invert syrup, soap and corn oil in a basin, stir and mix well. Knead until the dough is an even green color (5-10 minutes). ![]() Continue with the remaining dough and filling. Flatten the dough and add the matcha powder.Leave up the mould and press the handle again to remove the mooncake from the mould.Press the mould handle firmly against a flat surface. Roll the cake ball over some dusted flour then put it into the mould.Put the red bean paste ball in the middle of the flattened dough and wrap tightly. Flatten the dough ball into flat round shape, the edges should be a bit thinner than the centre.Green and white dough can mix together to create mixed colour skin. Repeat with remaining dough and filling to form more mooncakes. Press the plunger of the mold down to apply pressure, but take care not to press too hard. Description: Made of silky smooth red bean paste with 2 golden salty egg yolks. Lightly dust the mooncake mold with flour. Divide the doughs evenly into 12 pieces, around 25g each. Arrange the balls on the prepared baking sheet, spacing at least 2 inches apart.Add in 1/2 tsp YURI / Matcha powder each for 3 doughs and mix well.Strain the yolks, gently dry with a paper towel, and arrange on a plate. Gently fish out the egg yolk with a slotted spoon or a mesh spoon and transfer to a big bowl filled water to remove the remains of egg whites. Divide the dough into 4 portions, 85g each. Crack the salted eggs one by one into a small bowl.You can also make mooncakes without using golden. ![]() Divide the red bean paste into 12 equal parts, then knead into rounds and set aside. Accompanied by step-by-step photos and a video so you can make this successfully at home too. Weigh out the inverted syrup, alkaline water, and vegetable oil, pour them into a bowl and mix well, weigh out the flour and add it to the evenly mixed syrup, knead it into a dough, then seal and wake up for 1-2 hours. Cook the mung beans in a rice cooker or a regular cooking pot until they become soft and easy to crush with your fingers. For mung bean paste, pre-soak the mung beans overnight, rinse well and dry. In a sturdy microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the bean paste has been well incorporated into the flour. I use lotus seed paste, sweet red bean paste, and meat floss for the filling. Start with making the bean paste filling either with yellow mung beans or with red beans. Cover the dough with cling wrap and chill in the fridge for 30 min. Making traditional Chinese baked mooncakes can be overwhelming but you can do it with this recipe and straightforward steps.Then wearing gloves, knead the dough until smooth and shiny surface. Cover the mixture with a plate and steam over medium high heat for 20 - 25 min. ![]()
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