The mooncakes that the little nephews love most, the cakes of 50 grams in the recipe can make about 20 mooncake molds. The extra fillings can be used for bread.
Wash the mung beans and soak them in cold water for one night.
Add water that has not been over 4cm of mung beans, put it into the rice cooker and cook it as much as possible.
Salted egg yolk soaked in white wine for 1 minute, steamed on the pot
Hot and crushed with a fork, the more broken the better
The meat is also cut with a knife as much as possible. The finer the better.
The cooked green bean paste is broken into fine and grain-free with a cooking machine. It is also very convenient for the aunt to use the cooking stick directly in the pot.
The gas stove is opened in the middle of the fire. Pour the sugar and mung bean paste together into the stir fry. Add a small amount of vegetable oil several times. Each time the oil is completely absorbed by the green bean paste and then added to the next time, remember! Never join at once! ! ! Risk of burns!
Stir until the sugar and oil are completely mixed and add the almond powder and continue to stir fry
Stir-fry to the bean paste stuffed with no moisture, add salted egg yolk and continue to stir evenly, then the gas stove can turn to small fire
Add the fluffy stuffing and continue to stir evenly
If you stir up the picture, you can turn off the fire. The moon cake stuffing must be fried a little, otherwise it will not be packed.
Put it in a large bowl, cover it with plastic wrap and put it on the green bean paste. Let the plastic wrap adhere to the surface of the bean paste to avoid steam dripping.
Add the syrup of the crust portion, corn oil, and water to the mixing bowl and mix well with a spatula. Add the flour and continue to mix it evenly with the scraper from the bottom up. Cover the plastic wrap and let it sit for 2 hours.
Divide the filling into 35 grams each, covered with plastic wrap
The crust is divided into 15 grams each, covered with plastic wrap
Put on gloves and take a piece of cake and gently flatten it
Put the stuffing, use both hands, hold the moon cake in the palm of your left hand, gently squeeze the cake skin with your right hand, and turn the cake slowly up until the mouth is closed.
Closing and rounding
All covered with plastic wrap
Take a packaged dough and gently knead it into a column with two hands, with a little dry flour on the top.
Put it on the non-stick baking tray, press the pattern with the mold, and leave a proper distance between each moon cake.
Spray a thin layer of water on the surface and preheat the oven to 200 degrees
Middle layer 200 degree roasting for 5 minutes
Egg whipping evenly
Take out after 200 minutes and 5 minutes of setting, use a brush to gently brush a layer of egg liquid on the surface of the moon cake. Just a little bit, just brush a layer on the protruding pattern.
Put it back in the oven and continue to bake for 17 minutes at 180 degrees.
After being released, transfer to the drying rack and let it cool naturally.
Sealed and stored for 1 to 2 days after being completely cooled. Waiting for oil return
As for the moon cakes, the reason for the aunt's summary is that the flour used in the cake skin is different, and the water absorption rate is also different. If it is too thin, the cake skin will not collapse. Brush the egg liquid must be as little as possible, use the sieve to stain the egg liquid and scrape it a few times on the edge of the bowl. Wait until the egg liquid does not drip from the wool screen and then brush the moon cake. Only a thin layer is enough. Do not have more, one egg yolk plus one-fourth of the egg liquid can brush six or seventy months of cake! As long as the surface of the moon cake is a little shiny, it will be ok! It is not necessary to have a slight crack in the mooncake during the baking process. If it is cool, it will naturally not shrink. After the cool, the moon cake is sealed and stored at room temperature. Generally, the oil is returned the next day, and the taste is best in one week! As for the oil in Fangzi, my aunt used to use corn oil, and it is also very fragrant. Of course, parents can also switch to peanut oil.