Brief Summary
This video provides a detailed guide on how to make matcha snowy moon cakes with red bean filling. It covers the preparation of the moon cake dough, the red bean filling, and the assembly process, including tips for achieving different color effects and using moon cake molds.
- The recipe uses a combination of glutinous rice flour, rice flour, and wheat starch for the dough.
- The red bean filling is made from scratch, involving soaking, boiling, and blending the beans.
- The video demonstrates techniques for creating half-and-half and marbled color effects in the moon cakes.
Introduction
Jasma introduces a recipe for matcha snowy moon cakes with red bean filling, similar to a previous snowy moon cake video with custard filling, but with matcha powder added for flavor. The red bean filling requires time to prepare but is described as delicious.
Ingredients for Moon Cake Dough and Red Bean Filling
To make the moon cake dough, you'll need 50g icing sugar, 30g wheat starch, 50g glutinous rice flour, 50g rice flour, 230g milk, 30g sweetened condensed milk, 30g oil, and 5g matcha powder. For the red bean filling, gather 200g red beans, 600mL water, 90g white granulated sugar, 15g wheat starch, 2 teaspoons of oil, and a pinch of salt. Additionally, prepare 50g of cooked glutinous rice flour.
Making the Moon Cake Dough
The process begins by mixing icing sugar, glutinous rice flour, wheat starch, and rice flour in a bowl. These flours, commonly found in Chinese supermarkets, are essential for the dough's texture. Milk is then added and whisked until smooth, followed by flavorless oil and sweetened condensed milk, whisking until fully incorporated. The mixture is steamed in a stainless steel bowl for 25 minutes on high heat, with a kitchen towel placed under the lid to prevent condensation from dripping into the mixture.
Cooling the Dough
After steaming, the cooked dough is cut into smaller pieces to cool faster. A layer of oil on top is normal and will be kneaded back in later. The dough is scraped from the bowl's sides and bottom while still hot to prevent sticking once cooled.
Preparing the Red Bean Filling
Red beans are washed and soaked overnight or frozen to shorten boiling time. The soaked beans are strained and boiled in 650ml of water. Once boiling, the heat is reduced to medium, and the beans simmer for 30 minutes. Sugar and salt are added, stirred until dissolved, and then left to boil.
Blending and Thickening the Red Bean Paste
The boiled beans are blended until smooth and then transferred to a pan with oil. This mixture is stirred on high heat to evaporate excess water until it thickens and pulls away from the pan. Wheat starch is added to further thicken the paste. Once a dough-like consistency is achieved, it's transferred to a bowl, covered with plastic wrap, and left to cool.
Kneading the Dough and Adding Matcha
The cooled dough is kneaded, with a third portion left white and the remaining two-thirds mixed with matcha powder. The matcha powder is mixed in gradually to prevent it from scattering. The dough is kneaded until smooth, and both the matcha and plain doughs are wrapped in plastic wrap and chilled in the fridge for a few hours.
Cooking Glutinous Rice Flour
Glutinous rice flour is cooked in a pan until slightly yellow to prevent the moon cakes from sticking and to avoid using raw flour. This cooked flour is then placed in a bowl for later use.
Measuring the Filling and Dough
The scale and plate are wrapped in plastic wrap to prevent sticking. The cooled filling is measured into 25g portions, and any skin formed on top is kneaded back in. The dough is also measured into 25g portions.
Creating Different Color Effects
For the green dough, a little glutinous rice flour is sprinkled to prevent stickiness. For half-and-half moon cakes, green and white dough are rolled into balls, squashed together, and then rolled into a single ball. For a marbled effect, the doughs are rolled into snakes, twisted together, and then rolled into a ball.
Assembling the Moon Cakes
The moon cake mold is assembled by placing the stencil inside. The dough is flattened, and a little flour is added to one side. The edges are pressed thinner than the center, and the filling is placed in the middle. The dough is then sealed around the filling, rolled, and pressed into the mold.
Creating Half White and Half Green Moon Cakes
The process is similar to the basic moon cakes. The dough is flattened, keeping the pretty side on top, and the filling is placed in the center. The dough is molded around the filling, sealed, and pressed into the mold.
Final Touches and Storage
The video concludes by showcasing the finished matcha snowy moon cakes with red bean filling. It is mentioned that the red bean filling isn't very sticky, which can make the process a bit challenging. These moon cakes are ideal for the Moon Festival and taste best when chilled in the fridge for a couple of hours. They can be stored in the fridge for up to 2 days.
