Wednesday, May 20, 2009

Taiwan red bean mooncake

At last I had time to make some experimental baking. These are puff buns filled with Azuki bean paste. Azuki beans are cery small red beans popular in asian countries. Originating in China but also very poplular in Japan these beans are made into a paste by boiling them with sugar for about an hour. This paste is widely used especially in sweet recipes as filling and topping. There is two versions of this paste the chunky and smooth. To achieve a smoother version the boiled beanes are mashed through a sieve so that the bean skin is left behind.
This is a Japanese recipe I found on Sahm's blog. These are Taiwan red bean mooncake. I'm posting the recipe with slight modifications however the recipe along with some photos of the process can be found on Sahm's blog Here's the linkhttp://sakura-lovebaking.blogspot.com/2007/08/red-bean-paste-cookies.html.
To make the red bean paste I used this recipe http://www.applepiepatispate.com/japanese/sweet-azuki-red-bean-paste/ This site is really interesting.Taiwan red bean mooncake
Ingredients (A)
180 gm Flour
50gm Butter/30g Shortening
60gm Water
10gm Sugar
Ingredients (B)
140gm Flour
90gm Butter

Ingredients for filling
500gm Red Bean Paste
Rub in all the ingredients(A) and let rest for 30 minutes.
Divide the dough into 20 pieces.
Mix all the ingredients (B) together by rubbing in method and divide the dough into 20 pieces.
Wrap dough(A) around dough(B) and roll it out into a thin strip.
Roll the strip into the Swiss roll shape, and roll it in a thin strip once again and in Swiss roll shape.
Press dough with palm and roll out into a circular sheet.
Place filling in the center and pleat it together to form a ball shape.
Egg wash with egg yolk 2 times. (Decorate with sesame on top)optional
Bake at 365°F for 20-25 minute.

20 comments:

Katie said...

I adore red bean cakes but never attempted to make my own. Yours look wonderful.

Claudia said...

Ma sembrano proprio buoni!!!!!!Bacioniiii

Gunther said...

sono un autentica sorpresa, con i semi di sesamo sopra e il ripieno

Pearl said...

ahh.. if i recall correctly, it's almost time for mooncake season! that means my mom and i will be making mooncakes!

Micaela said...

che golosità!!! non resisto! ;-P

Happy cook said...

I have never had this, it looks so yumm and the filling must be tasting really super delcious.

Y said...

Oh how cute. I wouldn't mind having one with a cup of tea right now :)

Eliana said...

This looks incredible inside. I bet it's really tasty.

Morena said...

Non so cos'è..ma con quel ripieno non dev'essere niente male..sempre brava Natalie...
ho un premio per te!!Se lo vuoi!!!

Fin-ish Me Cupcakes said...

They look delicious!

Jerri - Simply Sweet Home said...

How interesting! Sounds good!

How To Eat A Cupcake said...

I've heard of mooncakes, but they're impossible to find in the U.S. It looks yummy! :D

Natalie... said...

Ooh wow these look different and extremely tasty!!

Paris Pastry said...

Yummy! They look like little buns! I want the middle one :D

Juliana said...

I love the mooncakes...I always buy them at the local Asian bakery...very nice that you can make them at home...I am sure that they taste much nicer. The pictures look very tempting. By the way, thank you so much for visiting my site.

Adam said...

Great job on going experimental in the southeast! This is something that I always try to leave to the pros, but you def handled it with style :)

*Mariarita* said...

Ma che bonta'!sono davvero stupendi!!!
Bravissima!!!
Baci ...

Elyse said...

Mmm, these buns look fabulous! What a great job you did. Yay for experimentation! I'm totally intrigued by the red beans. I can't wait to try these out.

madcapcupcake said...

I absolutely LOVE red bean paste cake!!

Dhruv Blanc said...

I find your blog to be really interesting. I love the taiwan red bean mooncake. The yam taiwan red bean mooncake looks beautiful. I also love the taiwan red bean mooncake. I like how you have presented your information in excellent detail. After reading it, I'm feeling hungry and your picture med me hungry. I can't wait to make this next week. I am very happy to visit your site. thank you for posting and sharing it.