Chinese Food
The traditional taste of mid autumn moon cake
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Mid Autumn Festival is coming. It's time for social media to be full of mooncakes. I made pig moon cakes a few years ago. Because Costco in front of my house started selling cantonese moon cakes made in Taiwan, I never started to make moon cakes again. This year, I want to make some different mooncakes. I chose the traditional Chaozhou mooncake and this desktop mooncake, mungbeng. I used my multi-purpose dry fishmeal and mince Sao to make this kind of green bean protruding inner filling. The taste is very match. My friends have all said it. As a result, two batches of it are not enough.
Cooking ingredients
Cooking Steps
Step1:Wash and soak the mung bean in water for 23 hours. Drain and steam in a steamer for one hour until it is crushed with the fingers.
Step2:Add the steamed green beans, sugar and lard / scallion oil to the toaster
Step3:Stir fry with jam to make a ball. Or put the mung beans, sugar and lard into the pot. Stir over medium heat until the dough is formed.
Step4:Divide into 12 equal parts after cooling. Each is about 50g.
Step5:Stir fry the mince and sesame. Mix well and set aside.
Step6:Take a portion of mung bean stuffing and press it into a nest with your thumb. Fill in a small spoon of minced meat. It's the inner stuffing if it's made into a ball. I also have some fish floss that my aunt brought to Junbao before. I also made some fish floss stuffing. The same way. Repeat this procedure for all fillings. Refrigerate for 20 minutes.
Step7:Combine the medium gluten flour, lard, sugar and water into a soft dough. After 15 minutes of relaxation, knead it into a smooth dough. After a little relaxation, it can be divided into 12 equal parts. Each 30 grams.
Step8:Slowly squeeze the lard and low gluten flour into a dough with your fingers. Divide into 12 equal parts. 20 grams each.
Step9:Roll out a portion of the water skin. Put a portion of the pastry in the middle
Step10:Wrap it up and rub it into a ball.
Step11:Repeatedly wrap all the water skins and pastry. Relax for 15 minutes.
Step12:Take a piece of dough and roll it up to form a tongue.
Step13:Roll up from the bottom into a cylinder.
Step14:Repeat for all dough a. Put the lid on. Relax for 15 minutes.
Step15:Take a small, loose dough and straighten it
Step16:Roll out the strip again
Step17:Roll up.
Step18:Take care of all the dough in turn.
Step19:Take a loose dough. Use a rolling pin to press it in the middle. Then close the two ends of the dough to the middle
Step20:After pressing, use a rolling pin to roll the circle.
Step21:Take a green bean filling and put it in the middle
Step22:The face is wrapped and closed.
Step23:Wrap all the dough and fillings in turn. Relax for 10 minute
Step24:Use the palm root to press each cake out of a concave shape, so that when baking, the crust will bulge and the inside of the crust will form a hollow state. This is also the origin of the name of mungbean.
Step25:Take a bamboo stick and a little red pigment and decorate the cake with red dots. If you have a seal at home, you can also use it in eac
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Step28:
Cooking tips:Lard production method http-// blog.sina.com.cn/s/blog_ 67f589f40102vvgq.html Multi purpose BBQ recipe http-// blog.sina.com.cn/s/blog_ 67f589f40102x3oq.html Note - this cake can't be baked and colored at high temperature. Mung beans need to be baked at low temperature to have its unique white pastry. Welcome to my blog to play http-// blog.sina.com.cn/s/blog_ 67f589f40102x5ig.html There are skills in making delicious dishes.
