【Cantonese-style Mooncake with Red Bean Filling】
by MaomaoMom
Mooncake is a Chinese traditional dessert for celebrating Mid-Autumn Festival, one of the most important holidays in the Chinese calendar. This year it falls on Sept. 27. There are two major styles of mooncakes: Cantonese-style and Suzhou-style. This recipe is Cantonese-style, known for its beautiful shape with clear and exquisite pattern on crust. This time I made traditional red bean filling, excellent.
Cook time: 3×25 minutes
Stand time: 2 weeks
Level: High
Serves: 34-35 100g each Mooncakes
Ingredients:
Syrup:
1) 4 cups sugar (820 g), 1¼ cup water (290g), 2 large lemons cut into cubes, 2 tbsp white vinegar;
2) ¼ tsp baking soda, 2 tsp water, mix well;
Red bean filling:
3) 1 package red bean (910g dry), 4-5 cups water ;
4) 2 cups sugar (410g, you may want to use 2.5 cups sugar if desired), 1/3 cup Sweetend condensed milk (78g), 1.5 tbsp vanilla extract, 1 cup corn oil (210g);
Crust:
5) 1 tsp baking soda, 1.5 tbsp water;
6) 1+1/3 cups syrup (350g), 1/2 cup corn oil (106g);
7) 3 cup all-purpose flour (480g);
Egg wash:
8) 1 egg yolk and 1 tbsp water, mix well.
Directions:
Syrup:
1: Add all ingredients of Ingredient 1) in a medium sauce pot; bring to a boil on high heat. Reduce heat to low, simmer until temperature reaches 226F/108C then remove from heat (Picture 1). Slowly stir in soda water of Ingredient 2) (Picture 2). Set aside to cool then filter out lemon pieces. Store the syrup in a clean glass container for 2 weeks before use (Picture 3).
Red bean filling:
2: Rinse red bean with cold water and place them inside InstantPot pressure cooker and fill with cold water to the 8.5-cup mark. Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 35 minutes of cooking time (Picture 4). When the program is done, wait for 10 mimutes and release the valve and open the lid (Picture 5).
3: Transfer cooked beans to a non-stick pot (Picture 6). Add condensed milk and vanilla extract in Ingredient 4), stir and cook until no liquid left (Picture 7) at medium-low heat about 15 minutes. Add oil in the Ingredient 4), continue cook and stir until red bean filling stick together and no water vapor is produced (Picture 8). Let it cool, divide into 34-35 equal portions (80g each). Form into balls (Picture 9) with your palms and chill for 30-60 minutes .
Crust:
4: Combine all ingredients of Ingredient 5) in a container and mix well. Add the syrup and oil; stir to mix (Picture 10). Add flour of Ingredient 7); combine all ingredients with rubber spatula to form very soft and sticky dough (Picture 11). Cover with plastic wrap and let it stand for 30-60 minutes at room temperature.
Mooncake:
5: In a floured surface, divide dough 34-35 equal portions (22g each). Press each portion into a circle about 6 cm in diameter; place a red bean filling ball on top. With both hands, gently push up the dough to cover the red bean ball (Picture 12) until completely cover the red bean ball (Picture 13).
6: Lightly dust the mooncake ball with flour, then place it underneath the Mooncake mold. Press down (Picture 14) and release the handler; the mooncake is formed (Picture 15). Repeat for the remaining portions and gently brush off flour on mooncake top.
7: Preheat oven to 395F/200C, place mooncakes on a parchment paper lined baking sheet (Picture 16). Bake for 6 minute and gently brush with egg wash (Picture 17). Reduce to 340F/170 and bake for 7 minutes. Brush with egg wash again, then bake for another 5 minutes. Broil low for 2-5 minutes until the surface turns light golden brown (Picture 18). Store cooled mooncake in an airtight container for 1-2 days before serving.
想问一下糖浆大概要小火煮多久才达到108C ? 还想问一下转化糖浆可以保存多久? 谢谢毛毛妈！
最好买个温度计，看小火多小，我大约煮了15分钟。下转化糖浆可以保存1-2年没问题。
15分钟糖浆转化率不够，回油不行，一定要慢火，而且，要超过45分钟
太棒乐! 可以开店乐!
谢谢。
多谢毛毛妈非常详细的方子。
请问毛毛妈妈：若是用50 g 月饼模具， 馅和饼皮各种多少为合适？烤的时间是不是也要调整？
40克馅10克皮。
多谢毛毛妈
你好毛毛妈，我用的是100克的摸，是多少克的馅和皮呢？谢谢
馅80皮20
毛毛妈：家里没有砂糖我用Caster糖做的转化糖浆比例都一样就是熬完的颜色深，可以做月饼皮吗？比例也可以按着你给的做饼皮？我有三个模具：有个木质的写着4头，两个是塑料的分别是63克8头和75克6头，馅和皮的比例？谢谢！
都是4：1
好。谢谢，我做的那个糖浆可以用吗？
做的糖浆当然可以用啊。
谢谢毛毛妈，馅很好吃，就是三天以后皮很湿软，这是为什么？回油吗？我的馅炒得很干。
说明水分还是大，建议回油后放冰冻箱存储，吃时提前一天拿出就好了。
请问需不需要加热？可以保存多久？谢谢！
月饼我冰冻起来，吃时提前一天拿出来室温。
谢谢！我的月饼做成功了，就是有少数上色有点黑。回油两天后，馅子变硬了，没有放一晚上后好吃。多谢分享菜谱！
下次更好。
第一次做豆沙月饼。很成功。刚烤好的月饼，先生一口气吃了两个。我不明白为什么要等两天回油了再吃？刚考好的月饼热呼呼的，也很软，很香。
啊，一般刚烤好月饼皮稍微比较硬的，第2天回油后比较软哈。
忘了谢谢毛毛妈！
毛毛妈你好，请问你那款刻有“毛毛妈”字样的月饼模具是那里定制的啊？
淘宝，不记得那家了
毛毛妈你好，请问为什么我搓的月饼皮很干而且会散落，没办法包馅？会不会是静置太长时间导致饼皮不粘稠了？
那可能面粉放多了。
毛毛妈，我的月饼放395F烤箱6分钟后摊开变大变薄了，是什么原因？要怎么改进？谢谢
估计馅不够干。
毛毛妈 为什么我做的皮很粘很粘，感觉没有办法包了都
要放置30-60分钟就好操作了，可以用点干粉。
毛毛妈，可不可以用蜂蜜直接代替转化糖浆啊，糖浆看起来好多糖的样子，我爸爸血糖高，想说做的健康点给他吃，如果可以的话吗，蜂蜜的量应该是多少呢？用等量的蜂蜜代替糖浆吗？
建议做酥皮咸月饼。蜂蜜也都是糖。
请问毛毛妈， 为什么我的皮子总是开裂呢？
如果是广式月饼，可能你馅不够干。
我做碱水时，可能火大了，几分钟就到了108度，慌忙离开火。才发现最好15小火。我已经加了碱，过滤了，也不知做得成功不成功。我要不要继续。
明白了，108 是摄氏度，得换226华氏。重做，花了10分钟到温度，make sense now:)
好的。
非常感谢毛毛妈分享好菜谱和好方法，第一次正式做月饼就是看到这个，做了几次都很成功，并且已经扩展到可可皮和咖啡皮。就是想补充一点关于糖浆浓度温度用水量的问题，我觉得月饼糖浆的浓度如果太高，操作时不是太容易，因为会比较黏糊。所以根据爱心为为君的提示，75%的糖浆浓度比较合适，而用水量也是根据已知的浓度来确定，因为糖浆的浓度是糖与糖和水的比值来确定的。再者就是温度，浓度高的需要温度相应高，具体可以参见wiki invert syrup上的说明，还有柠檬作为催化剂的用量。最后还是非常感谢毛毛妈这个网站，我是您的忠实不爱留言粉丝，希望您能带来更多的好菜谱，祝您全家愉快。
谢谢分享。