Mid-Autumn Festival I made mooncakes again, homemade golden sand milk yellow filling and mung bean paste have a lot, a variety of materials left and right with different combinations, even accidentally made 9 kinds of mooncakes, and then replaced with different mooncake molds, it is really good-looking and delicious, but also enough to make mooncakes manual addiction.
What I share with you today is mung bean sand milk yellow mooncake. Mung bean paste was originally pale yellow, and what you see on the picture is green because of the natural spinach powder; the cream filling in the middle is paste-shaped after baking at high temperature with mooncakes, and the milk aroma is rich.
Long story short, let's do it together, the article is also attached to the simple production of golden sand milk yellow (flowing heart) balls and milky mung bean sand, want to see the detailed production, you can find the corresponding article on my homepage, pictures and texts, worth collecting.
<h1 class="pgc-h-arrow-right" data-track="64" >--- [mung bean sand milk yellow mooncake] ---</h1>
【Ingredients】 50 grams of gluten flour, 35 grams of invert syrup, 12 grams of corn oil, 1 gram of water, 180 mung bean paste (30 grams * 6 pieces), 6 golden sand smoothballs (5 grams * 6 pieces), a little egg yolk liquid on the surface
【Quantity】 50 g * 6 pcs
【Baking】 Bake at 160 degrees for 5 minutes, remove the brushed egg yolk solution, and then bake at 160 degrees for 20 minutes
【Production】
1. The materials are prepared; the golden sand flow ball does not need to be put back in the refrigerator for the time being; the mung bean paste is made of spinach powder;
2. Put corn oil, invert syrup and water into the basin and stir well with egg pumping;
3. Pour in the flour and stir with a spatula to form a ball;
4. Weigh 15 grams of dough and 30 grams of mung bean paste, because the flow ball weighs 5 grams, and the three together are exactly 50 grams; kneaded into balls;
5. Wear disposable gloves throughout the operation, mainly anti-stick effect; take a bean sand ball and pinch it into a bowl, put the golden sand flow ball in it, wrap it tightly, and complete the other several in turn;
6. Take a month cake crust dough, pat it flat, put on the bean paste flow ball, and the dough crust is gathered upwards into a bowl;
7. Tightly wrapped;
8. Sprinkle a little flour on the plate, and put one on the flour for each package to prevent sticking to the plate;
9. Wrap the dough in a thin layer of flour and put it in a 50g mold;
10. Put in the dish and press a little harder to release the mold; if the baking pan is flat, it can be pressed directly on the baking sheet to reduce the number of movements and prevent deformation when the mooncake blank is deformed;
11. Change a flower piece and press out the new flower type;
12. Change another flower piece and press out another flower type;
13. Put each one in a baking dish covered with oilcloth to leave a gap; knock on the blackboard: if you want to flow the filling, the mooncake should be frozen to the inside and outside and then baked; if you want the cream paste that does not flow, you can send it to the preheated oven for baking after wrapping;
14. Spray a layer of misty water on the surface of the mooncake, put it into the middle layer of the preheated oven, heat up and down at 160 degrees, and bake for 5 minutes;
15. After removal, dip the egg yolk liquid with a wool brush and gently brush the surface of the mooncake a few times;
16. Re-enter the oven and bake at 160 degrees for 15 minutes;
17. The mooncake after baking is very soft, do not move first, let it dry for 5 minutes and then transfer it to the drying rack, thoroughly cool it and seal it, eat it within 3 days at room temperature, and refrigerate it within 10 days.
【Apple Private Talk】
1. The temperature and time of baking are adjusted according to the actual situation of using the oven;
2. The egg yolk can be diluted by throwing a throw of cold water, and the brush can be wiped a few times on the side of the bowl and then brushed the surface of the moon cake, which can prevent too much yolk liquid from remaining and causing the pattern to be unclear.
Attached: The production of mung bean sand and golden sand flow heart, detailed pictures and texts can be found on my homepage in the near future.
<h1 class="pgc-h-arrow-right" data-track="63" >--- [milky mung bean paste] ---</h1>
【Ingredients】 Peeled mung beans 300 g, caster sugar 40 g, pure milk about 200ML, unsalted butter 30 g, condensed milk 30 g, spinach powder 5 g
1. Peel the mung beans with cold water to completely soak the hair, drain the water and spread on the drawer cloth, steamed and add milk to beat into mung bean paste;
2. Add a non-stick wok, add fine sugar, butter and stir-fry over low heat to form the original mung bean paste;
3. Add an appropriate amount of spinach powder or matcha powder and sauté into green bean paste;
4. You can eat it directly or make a filling, and it can be refrigerated for 10 days.
<h1 class="pgc-h-arrow-right" data-track="50" >--- ---</h1>
The milk yellow filling and flow ball mentioned in the text is this recipe, the moon cake is completely frozen and then baked, and the out is the flow heart filling; after the moon cake is wrapped, it is baked, and the milk yellow filling is out; this filling can also be used for ice skin mooncake hearts and other pastries that do not need to be baked.
【Flow heart filling】50 grams of salted egg yolk, 25 grams of caster sugar, 15 grams of whole milk powder, 40 grams of pure milk, a little white wine
1. Spray a little white wine on salted egg yolks and bake at 160 degrees in the oven for 8 minutes;
2. Cool it in a cooking cup, add fine sugar, whole milk powder and pure milk, beat into a thick golden sand flow paste;
3. Pour the flow paste into a mounting bag, squeeze into a silicone ice box mold, each weighing 3 grams; freeze thoroughly in the refrigerator before use.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".