Lạ miệng với bánh trung thu mochi - Sống khỏe mỗi ngày - Món ngon VietNamR

Hello everyone, it's been more than a month since the Lunar New Year but the atmosphere of Lunar New Year has spread all over the city and the bakeries in the market In the previous episodes, I have introduced to you a lot of different types of moon cakes such as moon cakes, moon cakes with layers or moon cakes with layers In today's episode, I will introduce to you a very special type of moon cake And with me today is Ms. Hoi Anh, who will introduce to us this type of moon cake Hello Ms. Hoi Anh Hello Ms. Hoi Anh, hello everyone Today, I would like to introduce to you a new type of moon cake a new type of moon cake imported from Vietnam, from Taiwan It is called Ba Kui moon cake Ba Kui moon cake Yes First, we have to make the mochi layer This is the filling made from glutinous rice flour to create a chewy, aromatic, fatty texture for the moon cake filling To make the mochi filling, we need 270g of glutinous rice flour If you don't have glutinous rice flour, you can use regular glutinous rice flour 240-250g of unsweetened milk 50g of sugar 90g of matcha and 20g of cooking oil The way to make this mochi filling is quite simple First, we mix the milk with the flour Check that the flour is sticky enough, then squeeze it out Put it in boiling water and bring it to a boil When the flour is boiling and the flour is cooked, we take it out and beat it with the sugar right away when it's still hot When the flour becomes lumpy, add the matcha and cooking oil Beat until the flour is smooth and sticky This layer of filling will be stored to be used for a long time Mochi filling will be served with other sweet fillings such as red bean filling, lotus seed filling, or lotus flower filling So, we have finished making the mochi part, right? Now, we will put it in the food bag and store it Yes So, how do we make the next part of the mochi bag? We will use the main ingredients 11% flour, 13% sugar, butter, and cold water According to a certain amount of ingredients, right? Yes, that's right It's true that this type of cake has many unique features and is different from other medium-sized cakes After the mochi filling, we will move on to the next step which is to make the cake crust The crust consists of two parts, which are the oil crust and the water crust The most difficult thing about making a cake crust is that with each type of color, we have to make a different type of crust to mix The water and oil crust must have the same technique so that the flour does not dry out and has a smooth texture For the water crust, 75g of flour, no. 13 55g of flour, no. 11 25g of sugar 45g of cold water 50g of butter Put all the ingredients in the mixer for 5 to 7 minutes until they are mixed together If you pull it a little bit wrong, it's done Cover with plastic wrap to let the flour rest for 10 to 15 minutes Note that when mixing the flour, we always use natural colors such as the green color of green tea powder the red color of brown rice or the purple color of purple sweet potato powder With each type of flour, we will mix it once and mix it differently The oil crust consists of 75g of flour, no. 11 30g of cooking oil Mix quickly to combine the flour Mix each small lump to make the color powder natural Cover with plastic wrap to let the flour rest for 10 to 15 minutes Yes, ladies and gentlemen After Ms. Hoi An taught me how to do it to make a Chum Tuo Bak Kwe, we have to make two types of flour to make the crust The first type is this type of flour, which is made by the machine Is this called dry flour or wet flour? This is called wet flour Ah, wet flour, right And then we have another type of flour like this With this type of flour, we just simply use flour and cooking oil and mix it very quickly So you have to mix it very quickly, right? Yes, that's right This type of flour, if you mix it very quickly and do not limit mixing for a long time because it will make a lump of flour Only when the lump of flour becomes a lump like this is it completed After finishing the two types of flour the next step is to shape the cake Unlike the traditional Chum Tuo cake Chum Tuo Bak Kwe cake will not be shaped by the mold but will depend entirely on the skill of the hands of the person First, we need to make the flour into different parts both water and oil Then, the next step is to roll the flour You have to pay attention to roll two types of flour into two thin layers to roll them together When baking, we will have two layers of cake the inner layer and the outer layer Then it's the filling We will add glutinous rice flour to the sweet fillings to create a rich flavor For the salty fillings, we need cooking oil, salt and pork floss When making the cake crust we need 30g of water and 15g of oil The filling is usually about 50g as required When shaping the cake, we have to be gentle and firm so that the cake does not tear the crust When shaping the cake, you have to use your fingertips to press the crust evenly to form a circle like a mochi cake but bigger Then we start to roll and bake We bake the cake at 180 degrees for about 18 to 20 minutes until the cake is cooked The characteristic of Ba Kuy Middle-aged cake is that it is baked faster than traditional cakes Speaking of Middle-aged cakes, we are so used to traditional fillings, right? such as mixed fillings, lotus filling, lotus seed filling I wonder if this cake has a way of mixing that is not created so it has a very new flavor for a new cake, right? Yes, it does Because now in the world people really want to find a new flavor for cakes So this year, my family will use a lot of new fillings As usual, there will be red bean and taro fillings In addition, my family will have other fillings But this year, we will add more fillings, such as apricot filling which is slightly sour and has a crunchy taste of apricot which is very delicious and appetizing