Taoshan moon cake is made with white bean paste and a certain proportion of milk, egg yolk and cream. The biggest feature is that the peach paste can be used as a cake or as a filling. The palate is delicate and refreshing, not too greasy, and has a light milky aroma. Taoshan moon cakes should not be colored after baking, so you can make moon cakes of various colors and flavors. Personally, the appearance is more elegant than other moon cakes, and it is healthier with less powder, less oil and less sugar. There are several points in the moon cake. One is to "push", the left hand drags the moon cake, the right hand pushes the skin evenly and evenly, and when it is pushed halfway, it is "wrapped"; one hand holds the moon cake under the circle to turn the circle, another One hand tiger's mouth is wrapped a little bit inside; then it is "pinch", the mouth must be pinched tightly; the last is "揉", after wrapping it, it must be even. I am not skilled in beginners. I am based on skin: filling = 5:5 to make peach moon cake, 50 grams of moon cake 25 grams of peach skin, 25 grams of lotus root filling. 100 grams of moon cake 30 grams of peach skin, 70 grams of bean paste. 50 grams of moon cake 15 grams of peach skin, 35 grams of bean paste.
Wash the white kidney beans and soak them in water for 24 hours. Soaked to the extent that the white kidney beans are fully swelled, the skin is not wrinkled, and the skin is separated by hand.
Tear off the skin of white kidney beans. Put the peeled white kidney beans into the pressure cooker, add water, and never have the amount of white kidney beans. Use a small fire in a pressure cooker for half an hour.
The stewed white kidney beans are basically bean paste, which is very smashed and melted. Pour the white bean paste into the wok, add the fine sugar, and start frying with medium and small fire. Add maltose and continue to fry. The sieved milk powder is mixed evenly.
Take 10 grams of white bean paste stuffed in advance and mix it evenly with egg yolk solution. Steam on the pan for 3-5 minutes. (The cooked egg yolk can be used directly, omitting this step). Sift through the remaining white bean paste and mix well.
Add softened butter and evenly knead. At this time, you can adjust the hardness of the cake with a proper amount of milk powder or cooked flour.
The prepared peach skin is divided into three equal parts, which are evenly mixed with matcha powder, cocoa powder and coffee powder. Wrap it in plastic wrap and let it sit a little loose.
I am according to 50 grams of moon cake 25 grams of peach skin, 25 grams of lotus root filling. Divide the skin and filling into rounds.
Take a piece of cake, squash, wrap it in the filling, and tighten the mouth. Put it into the moon cake mold, fill the moon cake mold, and press the button to push out the pattern. The surface is brushed with water and the oven is preheated at 160 degrees for 10-15 minutes.
1, the lotus root filling in advance, the proportion: 100 grams of lotus seed (drained water lotus seedlings), put 25 grams of sugar, 15 grams of oil fried, stir-fry a little dry, do not stick, if it is really fried Do not dry, just add a little cooked flour or milk powder and mix well. 2, the mold does not sieve powder, because Taoshan moon cake is a "filling" moon cake after all, if the surface sieve powder, the mold will come out with a little, it is very difficult to clean with a small brush, it will be because of the oven Drying causes cracking, so the fillings and crusts we prepared before must not be sticky. 3, according to the prescription of Taoshan moon cake, even if not baked can also eat directly, can be stored in cold storage. Of course, the moon cake after baking will taste better and will reduce the sweetness. 4, roast peach moon cake time can not be too long, baked to the outer skin mold can be slightly hard, can be stored in a sealed box after cooling, after a night's back to the sand will feel better. 5 Taoshan moon cakes are kept for a short time and eat as soon as possible.