Matcha red bean mooncake

Overview

This is a peach-skinned mooncake. The white kidney beans are soaked overnight, soaked up with water to swell, and then peeled and cooked in a pressure cooker. It took three hours from boiling the white kidney beans to frying the stuffing and finally taking the mooncake out of the oven.

Tags

• baking
• afternoon tea
• mid-autumn festival
• autumn recipes
• honey red beans
• low gluten flour
• matcha mooncake skin
• matcha red bean paste
• white kidney beans
• water

Ingredients

Steps

1. 1 First make the white kidney bean filling. In the pot in the picture are large white kidney beans as the raw material. To make the white kidney bean filling, you usually soak it in a large amount of water overnight, so that the beans absorb water and expand, then tear off the skin, and then use a pressure cooker to cook the soaked white kidney beans.

   

2. 2 Use a pressure cooker to cook until cooked, then pour into a non-stick pan, turn on medium heat, use a wooden spoon or heat-resistant silicone spoon, add fine sugar, after the fine sugar melts, add butter and keep stirring

   

3. 3 Turn on medium heat and stir-fry until the white kidney bean puree becomes thicker and thicker (use a non-stick pan to stir-fry to avoid sticking to the pan and smearing the bottom), stir-fry until it is thick and soft as shown in the picture, the filling should not be too wet, and the water should be stir-fried to dry out.

   

4. 4 Fry the white kidney bean filling. If you want to cool it quickly, you can spread it out on a large plate as shown in the picture

   

5. 5 Next, make the mooncakes. In a stainless steel bowl, mix 240g of white kidney mud and 2.5g of matcha powder

   

6. 6 After the matcha powder is thoroughly stirred, add honey red beans and mix well to form matcha red bean filling

   

7. 7 Next, make the ice skin. Mix 170g of kidney bean puree, 1g of matcha powder, 5g of milk powder, 10g of butter (softened), and 25g of low-gluten flour in a stainless steel bowl. Mix well and add a little water according to the softness and hardness of the skin to make it a soft dough. (Judgement of softness and hardness: Take a small piece of dough and flatten it. If there are no jagged cracks on the edge, it means the softness and hardness are appropriate)

   

8. 8 Divide the matcha red bean filling and ice skin into small portions and roll into a round shape (50g moon cake, 30g filling, 20g skin)

   

9. 9 Take a piece of ice-skin dough and flatten it, put in the filling, use the tiger's mouth to push it up gently, wrap the entire filling, and close the mouth

   

10. 10 Place the mooncake mold into the mooncake mold. The Taoshan skin dough will not stick to the mold. You don’t need to sprinkle the powder on it to prevent it from sticking. If you are worried, you can also sprinkle a thin layer on it.

    

11. 11 Once the mold is formed, you can bake it. Place it in a preheated oven with upper and lower heat at 170 degrees, and bake it on the middle layer for 12 minutes. Do not bake it until it changes color, so pay attention. Don’t eat mooncakes right away. After cooling, the taste will be better if you refrigerate them overnight.