The Mid-Autumn Festival that makes me love and fear is coming soon! The love is that the whole family can be reunited together. The fear is to enjoy the moon cakes... oh, the taste is sweet, the stuffing is thick, and the mooncakes in the mouth are just a childhood nightmare~ but after adulthood I felt the diversity of moon cakes and gradually accepted this traditional food that represents the good meaning. This time, Matcha Brown Sugar Red Bean Mooncake, I combined the taste of Su-style leather and Japanese style, abandoned the lard, and the buttery milk flavor was matched with the freshness of Matcha. The filling was made of black sugar red beans that would not be too sweet. Stuffing, making is also simple to no one. The skin is thin and delicious, and the sweet matcha moon cake is so sweet that I can eat one at a time. I can finally enjoy the Mid-Autumn Festival with satisfactory results! Fangzi can do 10 months cake oven up and down fire 190 ° C, 20 ~ 25 minutes before you see tips!
Prepare and weigh the material and place the butter at room temperature;
Making brown sugar and red bean stuffing: After washing the red beans, put in the rice cooker, add water, choose the “Miscellaneous”, “Beans” or “Boiled Porridge” function to start working. It takes 1 hour and 30 minutes for my home cooking rice porridge to finish. Still a single one, then add black sugar powder to stir while stirring. As the number of stirring increases, the red bean will turn into red bean filling, but there are some red beans in the inside. Stir to this state and stop. Cool standby
Making oil skin: Mix the sifted medium powder and matcha powder twice, add sugar and water, stir with chopsticks to form a flocculent shape.
Add the softened butter mixture, transfer the dough to the operation pad, use the smashing, smashing, and falling methods to gradually knead the sticky dough to a state where it can be slightly filmed, and then put it into a smooth dough and put it into a fresh-keeping bag. Send 30 minutes;
Making the pastry: Mix the sifted low powder and the matcha powder 2 times, add the softened butter, knead until the dough is formed, and put into the plastic wrap;
The oil skin (about 185g) and the oil cake (about 110g) are divided into 10 parts, and the oil skin is covered with a plastic wrap at the same time; take one oil skin and wrap the oil cake;
After wrapping, press flat, knead into a beef tongue, roll up from top to bottom;
Turn the rolled dough to 90°, flatten it, and then grow it into shape;
Roll it up again, do a good job in time to cover the plastic wrap, let stand for 20 minutes (if the room temperature is too high, the dough is oily, you can put it in the refrigerator); divide the cool red bean stuffing into 10 portions, each serving 50g;
Preheating oven up and down fire 200 ° C
Put the dough up and press it, round it into a round shape, enclose the red bean stuffing, use the strength of the tiger's mouth, turn the dough while pinching the mouth, wrap it up, close the mouth, and gently press it flat;
After making all the moon cakes, spray a thin layer of water on the surface, you can print the pattern with food coloring (ignoring the Hello kitty I eat), or sprinkle sesame seeds into the middle layer of the oven, and adjust the temperature of the oven to 190. °C, roast for 22~25 minutes.
1. I made red bean stuffing. I used Taiwan black sugar granules. I used the cooking machine to make the powder. I can use brown sugar. The difference is not big, but I prefer the mellow taste of brown sugar. If you use white sugar, you can reduce the sugar to 80g. But don't lose any more. This stuffing is very light. It won't be as sweet as the red bean stuff bought outside. You can double it if you eat it. 2. Make oily skin water, use cool water in summer, warm water in winter, and finally according to temperature; room temperature 24 °C is comfortable ambient temperature, too hot and too cold, it is best to adjust the room temperature to operate.