Red Bean Moon Cake - Asian (TNT)

[Guest guest]

A recipe for mooncakes,

the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.

 

INGREDIENTS:

Filling:

1 lb red azuki beans

 

water

1/2 c oil

1 c sugar

Water-Shortening Dough:

2 c flour

5 tbsp veg. shortening

10 tbsp water

1/4 tsp salt

 

Flaky Dough:

1 c flour

5 tbsp veg shortening

red food coloring for design; optional

 

METHODS:

Filling Instructions:

Soak red beans in water to cover 2 hours.

Drain and discard the water.

Cover with 8 c fresh water and bring to a boil,

then simmer over low heat 1-1/2 hours or until skins open.

Strain the beans and discard the skins.

Place the strained beans in several layers of cheesecloth

and squeeze out any excess water.

Place in a saucepan with the oil and the sugar.

Cook, stirring continuously,

until almost all the moisture has evaporated.

Let cool.

 

Dough Instructions:

2 c of filling for the mooncakes.

Divide this into 20 portions and shape into balls.

Mix ingredients for the water-shortening dough

and the flaky dough separately until smooth.

Divide each dough into 20 equal portions.

Wrap one portion of flaky dough inside each portion of water-shortening dough.

Roll out each piece of dough,

then fold in thirds to form three layers.

Roll out again, and once more fold in thirds to form three layers.

Flatten each piece of dough with the palm of your hand to form a 3 " circle.

Place one portion of filling in the center.

Gather the edges to enclose the filling and pinch to seal.

Place the filled packet in the mold, gently pressing to fit.

Invert and remove the mold.

 

 

 

Optional:

Dilute red food coloring with water

and pour onto a damp paper towel on a plate.

Take some food coloring onto the cookie-design stamp,

then press on top of the mooncake.

 

Repeat process for remaining mooncakes.

Arrange mooncakes on a baking sheet.

Bake at 350F for 20 minutes.

Let cool before serving.

 

Finish Dish Photo and story: http://360./tamotsukakei

 

 

 

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