Moon Cake Recipe Red Bean
Mooncakes are a traditional Chinese Han ethnic food, originally used as offerings to the moon goddess. With modern development, there are now many types of mooncakes, and one of the more common ones is the red bean mooncake. Its filling is made by cooking red beans until soft, then adding sugar and frying them, resulting in a rich bean fragrance with a sweet but not overly cloying taste.
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As the Mid-Autumn Festival approaches, this deeply cultural holiday always warms people's hearts. As a food enthusiast who loves life, I believe that homemade food can best convey thoughtfulness and warmth. Today, I'll guide you through the kitchen to learn how to make a classic and healthy red bean mooncake.
1.What is a red bean mooncake?
According to historical records, as early as the Tang Dynasty, there were customs of worshipping and enjoying the moon on the Mid-Autumn Festival night. The term "mooncake" did not exist at that time. People offered round cakes to the moon, inserted chopsticks into them, placed red adzuki beans on top, and danced and sung to send their wishes to the moon palace.
In modern times, red bean mooncakes have evolved into a delicacy primarily filled with red bean paste, which is then formed through a baking process.
2.What ingredients do you need?
Red beans: These are the main ingredient for this recipe, serving as the primary filling for the mooncakes.
All-purpose flour: This is a crucial ingredient for making the outer crust of the mooncakes. Flour is categorized into three types: low-gluten, medium-gluten, and high-gluten. When purchasing, it's important to look for "all-purpose flour" specifically labeled as "medium-gluten flour" for this recipe.
Golden syrup: Adding golden syrup makes the mooncake crust softer and the filling more moist, enhancing the overall flavor of the mooncakes.
Alkaline solution: Adding alkaline solution helps neutralize the acidity in golden syrup, preventing the mooncakes from developing a sour taste and maintaining their texture and flavor.
Rock sugar: Adding rock sugar can help preserve freshness and enhance the flavor of the mooncakes.
Peanut oil: When making mooncakes, the preferred choice of cooking oil is vegetable oil. Here, I primarily use peanut oil, which ensures the texture and flavor of the mooncakes.These ingredients are quite common and can typically be found in Asian supermarkets or online. Flour is a staple in Chinese cuisine, and if you're interested in exploring other dishes, having extra on hand is always a good idea for experimenting on your own.
3.How to choose red beans?
It's recommended to select fresh red beans that are plump, brightly colored, and have a natural sheen. The beans should feel dense, firm, and not easily breakable. They should also emit a fresh aroma.
4.What tools do I need to use?
To make traditional baked mooncakes, you'll need the following equipment: an oven and mooncake molds.
Oven: An oven provides even heat distribution, ensuring mooncakes receive sufficient heat. It's recommended to preheat the oven to 150°C with both top and bottom heat settings, and bake for approximately 30 minutes. Adjust the oven temperature based on your own oven's characteristics for best results.
Molds: I use modern-style plastic mooncake molds, which are cleaner and easier to use compared to traditional wooden molds.
5.How to store red bean mooncakes?
①Refrigeration: For most red bean mooncakes, refrigeration is a common storage method. You can place the mooncakes in their packaging inside the refrigerator. Take them out about an hour before consuming to ensure optimal taste. However, note that refrigeration may cause the mooncakes to become firm, affecting their texture.
②Sealed storage: Place the remaining red bean mooncakes in a sealed bag or container to ensure they are completely sealed. This prevents air and moisture from entering, which helps avoid the mooncakes becoming hard or dry.
③Avoid light and moisture: Direct sunlight and humid environments can cause red bean mooncakes to mold and spoil. Therefore, storing them in a cool, dry place away from direct sunlight is crucial to maintain their quality.
In this fast-paced era, making mooncakes by hand is not just a culinary delight but also a way to convey emotions and uphold cultural traditions. It adds extra meaning to the Mid-Autumn Festival. Let's now dive into how it's done!
INGREDIENTS
MAIN INGREDIENTS
- 240g medium-gluten flour
- 200g red beans
ACCESSORIES
- 110g golden syrup
- 4g alkaline solution
- 1 egg
SEASONINGS
- 195g peanut oil
- 60g rock sugar
DIRECTIONS
STEP 1
Prepare the ingredients, and soak 200g of red beans in water overnight. (Note: This step was planned in advance and is not included in the total preparation time.)
STEP 2
Put the soaked red beans into an electric rice cooker with 300ml of water and cook.
STEP 3
Cook the red beans in the electric rice cooker with 300ml of water until there is still a little bit of water left. Then add 60g of rock sugar and continue cooking until the sugar melts and the mixture thickens. The red beans should be soft by this point. Turn off the rice cooker and let it sit for 30 minutes to allow the red beans to further soften.
STEP 4
Put the red beans into a food processor in batches and blend them into a smooth paste. Since there isn't much liquid, it's important to blend in batches to ensure the beans are properly processed.
STEP 5
Toast 40g of medium-gluten flour in a pan until it's lightly browned and fragrant, then set it aside for later use.
STEP 6
Transfer the mashed red bean paste into a non-stick pan. Heat it over low heat and gradually add 150g of peanut oil in portions. Wait until the oil is completely absorbed by the bean paste each time before adding more oil. Continue this process until all the oil is used up, and stir-fry the bean paste until it no longer sticks to the pan.
STEP 7
Toast the all-purpose flour until it loses its raw taste, then the red bean paste is ready for use.
STEP 8
Add 110g of inverted sugar syrup, 45g of oil, 4g of lye water, and 200g of medium-gluten flour into a bowl. Stir first until the flour combines with the syrup and oil, then knead the dough by hand.
STEP 9
Knead the mixture into a dough until it no longer sticks to your hands. Wrap the dough in plastic wrap and let it rest for one hour. Avoid excessive kneading; once the dough comes together smoothly, it's ready.
STEP 10
Divide the rested dough into portions of 20g each and shape them into balls. Similarly, divide the red bean paste into portions of 30g each and shape them into balls as well.
STEP 11
Flatten each dough ball into a round wrapper. Place a portion of red bean paste in the center of each wrapper, then slowly wrap the dough around the red bean paste, sealing it tightly.
STEP 12
Lightly dust the surface of the wrapped dough with some flour to facilitate easy removal from the mold.
STEP 13
After dusting the mold with flour, tap out any excess and place the dough inside with the sealed side facing outward.
STEP 14
Press out the mooncake shape from the mold. Lightly sprinkle water on top of each mooncake, then place them in a preheated oven at 170 degrees Celsius for 5 minutes to set.
Tip:
If using a non-stick baking tray at home, you may not need parchment paper.
STEP 15
Beat the egg to create egg wash. Take the shaped mooncakes out and lightly brush them with the egg wash for coloring.
STEP 16
Place them in the oven preheated to 150 degrees Celsius and bake for 30 minutes. Once baked, wrap them well with plastic wrap and let them sit overnight to (rest and absorb oil for better flavor).
Tip:
It's recommended to let the mooncakes before consuming for better taste.
Recipe analyzer
- Recipes: Moon Cake Recipe Red Bean
- Main Ingredients:5
- Servings per recipe:1
- Servings size:598 g
-
Energy (calories)：1359 kcal
-
Protein：36 g
-
Fat：13.13 g
Why gray?
-
Carbohydrates：277.37 g
-
Protein: 11%145 kcal
-
Fat: 9%116 kcal
-
Carbohydrates: 81%1100 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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