Grain red date mooncakes/crystal jujube meat mooncakes

Cooking Instructions

1. Peel and remove the gourd from the winter melon, rub it into silk with a thin grater, add salt and grasp it well, and marinate for 20 minutes to remove the water.
   If you don't have such a fine silk grater, it is best to chop the fried winter paste with a knife, and the final filling is more delicate and beautiful.
   Winter melon is the common vegetable winter melon bought in the vegetable market.

   

2. Use gauze to squeeze as much water as possible

   

3. Put the shredded winter melon, sugar, and maltose in a non-stick pan, fry the water over medium and high heat, and then turn to low heat and slowly fry until the ball holds.
   The sweetness of this mooncake filling is lower than that of the commercially available finished filling, but if you want to have a lower sweetness, you can remove the sugar from the winter rong filling and only use 90 grams of maltose.
   Maltose has a low sweetness, which makes it easier for the filling to form a clump, makes the filling look moist and translucent, and is easier to metabolize than white sugar, making it a relatively healthy sugar

   

4. When the winter paste is ready to form a ball, add the corn oil and stir-fry over low heat until the oil is fully absorbed

   

5. The fried winter smelt is crystal clear, and it tastes sweet and silky.
   Cover the fried winter smelt with plastic wrap and set aside.
   The fried winter mushroom here is about 150 grams.

   

6. The small red jujube is cut with scissors, and
   a total of 200 grams of jujube flesh must be prepared here.

   

7. Take 120 grams of jujube meat, add 120 grams of water, pot it with cold water, and steam it over high heat for 30 minutes after the water boils

   

8. When the steamed jujube meat is not hot, pour the water from the bottom of the bowl into the food processor, add the powder, and puree it together.
   
   Cheng flour is directly used raw, can also be replaced with tapioca flour, these two kinds of starch after the transparency is better, there is really no corn starch can also be used, corn starch permeability is slightly worse, but the amount here is not much, the impact is not big.

   

9. Pour the beaten jujube paste into a non-stick pan, add corn oil, and stir-fry over medium-low heat until the group holds.
   Try to fry both the winter rong and the jujube paste a little dry, and the filling will be too wet and the mooncake will be swollen.

   

10. After the jujube paste can be held together, add the winter paste and stir-fry over low heat until evenly blended together.

    

11. When the jujube paste is not hot, add the remaining 80 grams of jujube meat and knead well.
    Here is a 50-gram moon cake as an example, the length of the jujube pulp size of 1-1.3cm is better, and it looks good and is easy to wrap.

    

12. Cover the plastic wrap and put it in the refrigerator for later use, the
    filling will be more stiff after refrigeration, and it will be easier to operate when breading mooncakes.

    

13. To make Cantonese mooncake crust:
    Add invert sugar syrup, peanut oil, and soap water to a bowl, stir until fully integrated and emulsified.
    Peanut oil is used in the crust, peanut oil is more fragrant, and corn oil can also be used, and I have tried to make it very successfully.

    

14. Add all-purpose flour and mix well with a spatula until there is no dry powder

    

15. Wrap the bread with plastic wrap and relax at room temperature for 2-3 hours.

    

16. Refrigerated filling and decanted mooncake crust dough.
    The filling is divided into 30 grams/piece, and the
    pie crust is divided into 20 grams/piece, and the pie is rounded

    

17. Take a piece of dough, place it at the base of your left palm, and flatten it into a sheet with the base of your other hand

    

18. Add the filling and slowly push the bag upwards with your right hand.
    The crust should be tightly attached to the filling packet, not to be enveloped in air, and if there are bubbles, they will bubble up when baking.

    

19. Once wrapped, roll into a slightly longer circle

    

20. Roll in the starch grains and pat off the excess starch.
    You can use all kinds of raw starch here, and you have to bake it later anyway

    

21. Press it well with a mold.
    Heat the oven at 220 degrees and preheat 15 minutes in advance.
    The moon cake embryo is baked in the middle layer for 5 minutes to set, and the temperature here must not be too low, otherwise the moon cake is easy to deform.
    Remove the baking pan and let cool for a few minutes

    

22. Here is an egg yolk water, 1 egg yolk + 2 grams of water, sifted it

    

23. Dip a brush in a small amount of egg yolk liquid, wipe off the excess egg yolk liquid on the edge of the bowl, and gently brush it on the raised pattern of the mooncake.
    You can repeat the brush twice, but don't brush too much each time, especially the indentation of the pattern, don't brush the egg liquid, otherwise the pattern will be blurred.
    Turn the oven to 190 degrees and continue to bake for 10 minutes, don't be in a hurry to move the mooncakes after baking, the mooncakes are very soft at this time, and then take them off after cooling thoroughly.

    

24. The baked moon cakes, cover the plastic wrap at room temperature and return the oil, this moon cake returns the oil quickly, the taste is softer after I tried it for 4 hours, and the next day the crust will be softer and the color will be more intense.
    After the oily mooncakes were sealed and packaged, they were put in the refrigerator and refrigerated, and I have been storing them for a maximum of 10 days, and the taste is still very fresh.
    Adults and children in the family like to eat this moon cake, which is not amazing, but it is delicious.