In the name of love-Pure natural peach skin mooncakes

Overview

Mid-Autumn Festival is our traditional festival, it is our day of reunion. Since ancient times, there have been many poems about longing. The poet Li Bai's "Thoughts on a Quiet Night" is a familiar poem. There are also many scholars who are busy on the road. Because they cannot return home, they have poems such as "I send my sorrowful heart to the bright moon". This all shows that the Mid-Autumn Festival is a day of reunion. The traditional food of the Mid-Autumn Festival is moon cakes. Moon cakes are round, symbolizing reunion and reflecting people's good wishes for family reunion. It is said that mooncakes originated in the Tang Dynasty. I remember when I was a child, most of them were homemade mooncakes, and the fillings were very simple. It was quite luxurious to be able to put some melon sticks and green and red silk. The only traditional fillings sold in pastry shops were five kernels, bean paste, and jujube paste. Even if it's just a single meal, when the Mid-Autumn Festival comes, I still look forward to my father bringing back some mooncakes sold in pastry shops. Nowadays, there are many varieties of mooncakes with rich fillings, but they never feel the expectation and sweetness of childhood. In addition to price factors, mooncakes sold outside also have problems such as high sugar, high oil, and additives that affect human health. This year, I made all the fillings, syrups, etc. myself to ensure that there are no additives. If you love your family, you should make healthier mooncakes without additives for them.

Tags

• baking
• old man
• mid-autumn festival
• autumn recipes
• lunch
• barley leaf powder
• butter
• cocoa powder
• corn oil
• dried cranberries
• easy bake bread flour
• red yeast rice powder
• white kidney beans
• white sugar

Ingredients

Steps

1. 1 The small white kidney beans I used this time were soaked overnight and then pressure cooked in a pressure cooker for 25 minutes.

   

2. 2 After the beans are cooled, put them into a juicer and press them (because they are small kidney beans and they are not peeled)

   

3. 3 Prepared kidney bean puree

   

4. 4 Put the kidney bean puree into the pot, turn on low heat and stir-fry

   

5. 5 Add sugar and stir-fry over low heat

   

6. 6 After all the sugar is absorbed, add the corn oil in batches. Add

   

7. 7 Fried kidney bean filling.

   

8. 8 Prepare 200 grams of kidney bean filling, 30 grams of easy-baking bread flour, and 12 grams of butter

   

9. 9 Put kidney bean filling, flour and softened butter into a container

   

10. 10 Keep kneading with your hands until completely mixed

    

11. 11 Take a piece of mixed dough and sift in black cocoa powder

    

12. 12 Knead it evenly to form a chocolate-flavored cake crust (if the dough is dry, you can add a little purified water)

    

13. 13 Take a piece of mixed dough and sift in barley leaf powder

    

14. 14 Knead it evenly and it will become a green cake crust

    

15. 15 Take a piece of mixed dough and sift in the red yeast powder

    

16. 16 After kneading, it will become a red cake crust, and so on...

    

17. 17 Add chopped dried cranberries to the kidney bean filling and mix well to make the filling

    

18. 18 Take the red dough and explain the operation process. Divide the filling and dough into even portions (I am making 50 grams of mooncakes, 30 grams of filling, 20 grams of dough)

    

19. 19 Take one side of the pie crust, flatten it into a flat piece with your palms, place the filling in the center of the pie crust, and wrap it up.

    

20. 20 Use the thumb of your left hand to push the pie crust so that it wraps around the filling and slowly rises up, and slowly kneads it with your right hand.

    

21. 21 After wrapping, shape into a round shape

    

22. 22 Put it into the mooncake mold.

    

23. 23 Use a mooncake mold to press the mooncakes into shape.

    

24. 24 All mooncakes can be wrapped in this way, and the wrapped mooncakes are placed on the baking sheet.

    

25. 25 Place in a preheated oven with upper and lower heat at 170°C, middle rack, and bake for about 12 minutes. Pay attention to the condition of the mooncakes and do not bake them until they are colored.

    

26. 26 Released after maturity

    

27. 27 Fully homemade peach skin mooncakes, natural and healthy, given to your family with love.