In less than a month, it is the Mid-Autumn Festival. If you want to find the most healthy moon cake for children, then it is none other than the peach mountain moon cake. This moon cake, which sounds very poetic, is much simpler in preparation for materials than moon cakes such as Cantonese style, Soviet style, and ice skin. The key is less oil, less sugar and less powder, which is especially healthy. Soft and fragrant, the sister-in-law and the younger brother eat two at a time, I will not care too much, because compared with the addition of invert syrup and a pile of oil, sugar, egg yolk, lotus cake, eat the home made peach mountain moon cake I am more relieved. The biggest difference of Taoshanpi moon cakes is the production of cake skin. The white kidney beans are used instead of the traditional flour to make the cake skin. The taste is delicate and full, and the soft outer skin is also easier to suppress the delicate and beautiful flower pattern, which is particularly pleasing to the eye. At the same time, this unique moon cake practice also has a relatively low requirement for sugar oil, which is not easy to collapse and crack, and there is no need to worry about the difficulty of returning oil. This year's moon cake is it!
Wash the white kidney beans into the clear water and put them in the refrigerator for soaking overnight. White kidney beans have strong water absorption, so add more water when soaking. In addition, at least for more than 12 hours, the soaked bean skin will wrinkle and it can be easily peeled off.
Soak until the white kidney beans are fully swelled and tear off the outer skin of the white kidney beans. Beans must be fully foamed, that is, the bean hull should be easily peeled off. If it can not be peeled off, it means that there is a hard core, and a hard core will affect the production of the bean paste.
Put it in an electric pressure cooker, add water that has not been white kidney beans, and press it with a pressure cooker for half an hour. What? Wood has a pressure cooker? If you don't have a pressure cooker, you can also use a soup pot, add water that has not passed the beans, and boil over low heat for about an hour.
The stewed white kidney beans are cooled and poured into a cooking machine to make a delicate yoghurt. The stewed white kidney beans are very soft and can be easily pressed into a mud with a spoon. However, I have tried the effect is not very good, the graininess is still quite obvious, you can use the cooking machine to get the particularly delicate yoghurt. There is a cooking machine at home, and the happiness will increase a lot.
Pour into a non-stick pan, add 35g of fine sugar, stir fry over medium and small heat.
Add 10g of unsalted butter when frying until slightly thick. Continue to stir fry with a spatula. In addition to the milky aroma, butter provides a soft, soft taste that is more suitable than vegetable oils such as corn oil.
Stir-fried to edulis is very thick, basically no moisture, can turn off the fire in a state of being in a group.
Set aside and cover with a damp cloth for cooling.
Add the peeled chestnut to the pressure cooker, add the water without the chestnut, and press it with a pressure cooker for half an hour. The season of chestnut fragrance is coming soon, so I chose to use chestnut to make stuffing, but the stuffing can be very varied. If you like bean paste, replace the chestnut with red beans. Remember that red beans should be soaked in advance. Because I have used white kidney beans in the crust, in order to reduce the intake of beans, I used chestnut to do the filling. In fact, there are many other options, such as lotus root filling, this season's lotus seeds to do lotus root filling is also very good.
At this time, the raisins are chopped with a knife. You can also use dried prunes, dried cranberries, etc. instead.
After the cooked chestnut is slightly cold, pour it into the cooking machine and add a proper amount of water. The water is about 250~300g, which just allows the cooking machine to turn. If you add too much water, it will take a lot of time to fry.
Beat into the delicate chestnut mud.
Pour the chestnut mud into the non-stick pan, add 25g of fine granulated sugar and 10g of unsalted butter, stir fry until thick with medium and small heat, and the water is basically dried.
After the fire is turned off, take half of the chestnut mud and mix the remaining half with the raisins.
Put both chestnuts on a damp cloth and cool for use.
Cut the cooled yoghurt into 3 portions. (about 100g~110g)
Add 20g medium-gluten flour and 5g unsalted butter to each kidney bean puree.
It’s smooth and not sticky. Note that the amount of flour here should be increased or decreased according to the degree of your frying. If the crust is relatively hard, try adding a little water and soaking it until the crust becomes soft and not sticky. .
Finish in order to get 3 servings of plain dough.
One of them was added with 8g of purple potato powder and kneaded into a purple dough. Purple potato powder can be bought on the market. If you want to pass the time or don't worry about it, you can do it yourself. The purple potato is steamed and cut into small pieces and baked in the oven at 100 degrees Celsius for 2 hours. After cooling, it can be finely powdered with the grinding cup of the cooking machine.
Add another 2g of matcha powder and knead it into a green dough. Also like to eat chocolate flavor, it is replaced by cocoa powder. Special thick peanut butter and sesame sauce can also be tried to add a little bit to the crust, but those with a higher moisture content are not suitable for addition, which will cause the crust to become too soft.
Cover with plastic wrap to prevent air drying and cracking of the crust.
Cut the chestnut puree in two flavors into equal portions, each about 25g, round. Also cut the three-color dough into about 30g, round and round.
Put the peach skin in the palm of your hand and flatten it into pieces. Place the chestnut mud in the middle of the peach hill. Push the peach skin with the position of the tiger's mouth and slowly turn your hand to make the cake skin climb up slowly and close the mouth. When you pack the moon cake, remember a few points. One is to 'push', the left hand holds the moon cake, the right hand pushes the skin evenly, and when it is pushed halfway, it is 'wrapped'; at this time, one hand holds the moon cake below In the way of turning the circle, the other hand is wrapped in the tiger's mouth a little bit; then it is 'pinch', and the mouth must be pinched tightly; the last is '揉', and it should be evenly wrapped after wrapping. Remember this point, the same applies to other moon cakes.
Round again and wrap the rest in order.
It is placed in a moon cake mold and pressed with a moon cake mold. Tips for using mooncake molds, be sure to dry before pressing the moon cake. You can brush a layer of flour before pressing, shake off the excess flour, and then press the moon cake. When pressing, the strength should be mastered. If you are afraid of pressure, it is best. Try it a few times in advance, master the strength and skill, and then make it. The pattern that is pressed out can be put in place once and beautifully. In addition, after pressing one, check the flower piece. If there is any residual scrap, remember to clean it, otherwise it will affect the molding of the next month's cake.
Different shapes of moon cake molds, make different styles of flowers, put on the baking sheet. The weight of my recipe can be 18 (6 each).
Place in the middle layer of the oven preheated to 175 degrees and bake for about 15 minutes. Baking is just to make the flour in the crust skin cooked and shaped, so the temperature should not be too high, and the baking time should not be too long. Bake until the skin feels slightly hard, do not bake to color, try to use a relatively low temperature to bake.
After cooling, put it in a sealed box and it will be better after a night's return to the sand.
This moon cake is not only suitable for children, but also suitable for the elderly. Low sugar and low oil, subverting the taste of traditional moon cakes, very delicate, plus raisins, sweet and sour taste will bring a different feeling, low sugar and low oil, so the shelf life It won't be very long. It can't be eaten and sealed in the refrigerator. When it is eaten, it can be warmed up at room temperature or baked in the oven for a while. It can be eaten hot or eaten cold. The shelf life is about one week.