Last week I posted the recipe for sugar-free mooncakes (read about my blog post, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste). This time I’m sharing an almost identical one except that real cane sugar was used. The pastry dough contains slightly less liquid and browns more easily than the sugar-free version. When you compare the two, the sugar-free ones remain pale after baking while the real sugar ones has developed a light golden brown color around the edges. As per the filling, I sweetened the red bean paste with demerara sugar and a hint of maltose. I found the filling more flavorful after I switched to peanut oil, which I seldom use in my cooking. I like it better than the filling I made last year in which grapeseed oil was used.
上星期分享了無糖脆皮抹茶紅豆月餅的食譜和做法，這次分享類似食譜，但EC用回普通糖製作。 月餅皮所需水份比無糖版的少，烘焙時月餅較易上色。 若比較一下兩者成品照片，無糖版月餅沒有怎樣上色，而普通版月餅邊緣一般都呈微微金黃色。 餡料方面，EC使用原蔗糖和少量麥芽糖調味，今次首次使用花生油製作豆沙餡料(EC日常甚少使用花生油煮食)，EC覺得香味較濃郁，比往年使用葡萄籽油的好吃。
Crispy Matcha Mooncakes With Sweet Red Bean Paste
Makes 12 mooncakes (50-g mold)
For the Pastry Dough
165 g cake and pastry flour, plus extra for dusting
13 g custard powder
7 g matcha powder
45 g granulated sugar (I used organic sugar)
A pinch of salt
85 g cold unsalted butter, cubed
20 g beaten egg
15 g evaporated milk
For the Filling
240 g sweet red bean paste (see recipe here, I used extra virgin peanut oil instead of grapeseed oil)
For the Pastry Dough 月餅皮
Sift flour, custard powder, matcha powder, sugar and salt into a mixing bowl. Whisk to combine.
Add in cold butter cubes. With a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until the mixture resembles breadcrumbs or wet sand. If hand mixer is used, use softened butter in order to prevent the ingredients from flying around.
Add egg and evaporated milk then mix with low speed until several large clumps form. Gather clumps and lightly press them together to form a dough. Wrap with plastic wrap then let rest in the fridge for an hour.
For Shaping 月餅造型
Divide chilled red bean paste into 12 equal portions, about 19 g each. Roll each into a ball. Keep covered and refrigerated until ready to use. Divide the pastry dough into 12 equal portions, about 29 g each. Shape each into a ball. Set aside.
Take a portion of dough and flatten into a disc between two pieces of plastic wrap, shaping the disc slightly thinner around the edges. Remove plastic wraps and place a ball of filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Roll the stuffed dough into a smooth ball again. Repeat with remaining portions.
Brush a thin layer of flour on the inside of a 50-g mooncake mold to prevent sticking then tap off excess flour. Coat a stuffed mooncake slightly with a very thin layer of flour then insert into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a parchment paper lined baking tray then press down firmly onto the plunger for 5 seconds to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough. Freeze shaped mooncakes for at least one hour before baking. The frozen filling will prevent the mooncake from expending too much during baking which causes cracks and deformation.
Preheat oven to 400℉/200℃ (convection mode) or 425℉/220℃ (regular mold) for at least 10 minutes before baking. Arrange frozen mooncakes on the baking sheet and place in the preheated oven with an empty baking sheet on the rack below it (this will prevent the bottom from cooking too rapidly). Bake for 10 minutes then remove from the oven and cool on a cooling rack for 15 minutes. Bake again for 5 to 6 more minutes, paying attention not to brown the top. Remove from oven and let cool for 10 minutes. If the color of the bottom of the mooncakes is too pale or soft then flip the mooncakes upside down and bake for 2 to 3 minutes more at 375ºF/190ºC. Transfer to a cooling rack to cool completely.
The mooncakes are best eaten within two days. For longer storage, keep them in the fridge no longer than a week. To restore flakiness, warm mooncakes in a 300ºF/150ºC preheated oven for 5 minutes and cool completely before serving.
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