Chinese Food
Sweet scented osmanthus, mung bean paste, pickled fresh meat, sesame jujube paste, egg yolk and five nuts
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It's a month before the Mid Autumn Festival. The moon cakes are coming on the stage. The popularity of oven makes it necessary to make mooncakes at home. Because it's like dumplings and steamed buns. The mooncakes you make have a special taste. That's the taste of home. So. Go to prepare an oven first. Then you can make moon cakes in turn. I had to change the Jiuyang 30L oven and bake it by the way. The mainstream of moon cakes is Soviet style moon cakes. Cantonese style moon cakes and ice skin moon cakes handed down from Hong Kong. But Meimei Ping and I popularize the moon cake in her hometown called Laobing. The making is similar to that of the Soviet style. There are also our Qingdao moon cakes in Qingdao. The crust is much harder than the Cantonese style. It can't be separated from its origin. One is the crisp skin, one is the dough, and the other is the ice skin. But we can't do without filling. So get the stuffing ready first. Since it's made at home, the stuffing should be made by yourself, or it will lose its meaning. Because I bought too much stuffing and other things. I summarize
Cooking ingredients
Cooking Steps
Step1:Wash the peeled Mungbean and put it into the pressure cooker. The water put in is 2cm higher than mungbean. Steam for 20mi
Step2:Steamed mung beans are not very wet. Let them cool and sift them
Step3:Melt the butter in a non stick pot. Stir fry the green bean stuffing for a while. Add sugar and maltose. Because I didn't use it that day, maltose was added later.
Step4:Knead in sweet osmanthus or cherry sauce. Cherry sauce is also used when adding. I personally think it is more fragrant to add osmanthus sauce. Red bean paste is made like mung bean paste by soaking for an hour in advance. In order to ensure the delicate taste, it is necessary to peel or use the cooking machine to break the red bean stuffing directly.
Step5:Jujube paste - soak jujube for several hours. Soak it up.
Step6:Put the fresh water. Boil it over high heat. Boil it over low heat until dry. The dates should be dried. I bought them specially from Xinjiang. It's very dry without frying the jujube mud with this amount of water.
Step7:Then filter the jujube mud with the same filter as mungbean sand. Let it cool a little. First, remove the jujube core. This kind of filtered jujube puree is basically very viscous in the next morning without frying. Add sesame seeds at last. If it's too sweet, you can put the fried flour.
Step8:Five kernels - pumpkin seeds, sunflower seeds, crushed almonds, black sesame, white sesame and dried cranberries. In addition, we also need white wine, water, fried flour and almond powder (no need for almond powder). Large pieces of ice sugar. There is no special match in this proportion, it depends on what you like to eat.
Step9:Control the amount of water by yourself. If you feel dry, add some water. If you feel wet, add some fried flour or glutinous rice flour.
Step10:Pickled fresh meat - usually not much meat. Choose some good meat. Meat and mustard at least 6-
Step11:Mince the meat with ginger and onion. Then put in a little soy sauce and cooking wine and mix well. Pour in vegetable oil and mix well.
Step12:Chop up the mustard. Fry it with hot oil. Then mix it into the meat. If you think the filling is too thin, add some starc
Step13:Take out the yolk and soak it in wine. 2} bake in the oven 180 degrees to the bottom and take out the bubbles. Prepare the bean paste filling and wrap the yolk. Just fine.
Step14:Pastry 1 mix the pastry and pastry materials into a ball and let stand for 20 minute
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Cooking tips:When making pastry, try to be a little thinner and strive for where the pastry goes, the fresh meat can be a little smaller. If you don't want to be short and fat, you have skills to be good at cooking.
