Chinese Food
Cookie moon cake
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Have you ever eaten cookie skin moon cake? In fact, it's very simple. When making the moon cake crust, start with the recipe of the cookie. The outer crust of the moon cake is crispy and crumbly. You can use whatever stuffing you like as soon as you bite it. This time, I made the Dousha and jujube paste stuffing. This crust is very suitable for this stuffing. In fact, it's a tradition to eat moon cakes on August 15. But how to eat them? What kind of moon cake do you eat? We are free to choose. There are not many kinds of moon cakes on the market. They can let you choose your own eyes. It's good to make them by yourself. You can choose your own favorite crust and match with your own favorite stuffing. You can make them according to your own taste. This is the reason why I made this kind of cookie moon cake today. The stuffing with jujube mud and bean paste is my favorite. It's easy to eat two kinds of stuffing at one time. I match red beans and dates as I like. I made a kind of stuffing with jujube mud and bean paste. The traditional moon cake skin is a little dry
Cooking ingredients
Cooking Steps
Step1:Red beans are soaked overnight with normal temperature water. The soaked beans are very soft and rotten. If you don't soak them, you can cook them directly. The beans are not rotten, especially the beans on the top layer are hard. Put the soaked red beans and the washed red dates in the electric pressure cooker or rice cooker. The water volume and the red bean dates are 1-1. Select the bean cooking gear. By the time, the red bean dates will be cooked. The water will almost be boiled dry. The red dates can be removed in advance. They can also be removed after cooking.
Step2:I like to eat bean paste stuffing with a little grain. So my cooked beans and dates will not be stirred in the cooking machine
Step3:It's OK to fry the stuffing directly in a non stick pan. The whole process of frying the stuffing should be light, and the stuffing should be constantly stirred with a shovel to avoid sticking to the bottom of the pan. The oil should be poured into the stuffing in several times. After being stirred and absorbed, the oil quantity can be adjusted. Because the beans you buy are not the same as the dates. The degree of dryness and wetness is not the same. So the amount of oil you need is not the same. Don't worry about frying the stuffing. Stir it slowly to make it smooth State of non stick po
Step4:Add sugar at last. It's too early to stir fry. Sugar will taste bitter
Step5:The final filling is no stick pot, no stick shovel. The filling is smooth and tender. A little bit of bean skin or jujube skin is good. It feels like sand.
Step6:Butter should be softened at room temperature in advance. After adding sugar, simply stir it a few times to make butter and sugar stick together. Otherwise, it will splash when you stir it with an electric egg beater. Of course, if you have a splash proof cover at home, you can use it
Step7:Use the electric eggbeater to beat it at a low speed. Just melt the sugar and butter. Don't beat for too long. That will kill the butter.
Step8:Then pour in the egg liqui
Step9:Still use the electric beater to stir at a low speed. As long as the egg liquid and butter blend, it's OK. Still, do not over beat
Step10:Finally, sift the low gluten flour and milk powder and add them i
Step11:Use a rubber scraper to stir until there is no dry flour. Then you can put on disposable gloves. Simply grasp and knead to make a smooth dough. Wrap the plastic wrap or bag and refrigerate for 10 minutes.
Step12:I use a 50g mold, so my filling and pastry are 25g in 1-1 proportion. Because it's a cookie skin, it's not very malleable, so it's no
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Cooking tips:Tip: after the filling is fried, cover the plastic wrap and cool it at room temperature. Then, according to your own needs, weigh it and divide it into dosage forms and rub them into circles. Use it as soon as possible. Refrigerate it in the refrigerator for no more than three days. It is not recommended to refrigerate it. If it is refrigerated for a long time, it is easy to deteriorate. There is no additive in your home. Second, the water will run off. The filling will dry. Each oven has a different temper. We must find out the rules of our own oven. Set the temperature and baking time. I can provide reference. Have you ever eaten cookies? Welcome to leave a message in the comment area. Let's exchange and study together. Share every meal I make for my family every day. You who like my food share. Don't forget to share and collect my recipes. More welcome to pay attention to me. I will continue to share my food production to you. There are skills in making delicious dishes.
