Cantonese Style Durian Mung Bean Moon
1.
Soak the peeled mung beans overnight
2.
Put the mung beans into the inner pot of the rice cooker, and add 1-2CM of water that has not passed the beans
3.
Put it in the rice cooker, select the cooking button, about 45 minutes
4.
The mung beans are cooked, the flowers are boiled, and they are crushed by pinching them with your hands.
5.
Use a spoon to press mung beans into mung bean paste
6.
Put the pressed durian meat in a non-stick pan, fry until the moisture is dry, and serve
7.
Put the mung bean paste in a non-stick pan, add fine sugar, and fry on low heat until the sugar melts
8.
Add corn oil in three times, and add oil each time until the oil is absorbed.
9.
Stir-fry until mung bean paste is held together, add durian meat, mix well
10.
Stir-fry until it is packed in a non-stick pan, turn off the heat immediately, set aside and let cool for later use
11.
Invert syrup with peanut oil
12.
Stir for a minute or two to emulsify well
13.
Add moon cake mix powder
14.
Mix evenly with a spatula
15.
Mix into dough, cover with plastic wrap and proof at room temperature for 1 hour
16.
While waiting for the proofing process, divide the cold durian and mung bean filling into 30 g/portions, and round them.
17.
After proofing, the mooncake skin is divided into 20 grams each. Rounding
18.
Thin the mooncake crust
19.
Put the filling
20.
Close the mouth and round, stick some corn starch on the surface to prevent sticking, and pat off the excess powder
21.
Put it into the wooden moon cake mold made by Fabake, and flatten it
22.
Invert it again, knock it out and pour it on the non-stick baking pan that comes with Dongling K40C oven
23.
Put it in the second-to-last floor of Dongling K40C oven that has been preheated to 190 degrees, and bake for 5 minutes to set the shape
24.
Take it out and let it dry for a few minutes, and brush a thin layer of egg yolk water on the surface of the mooncake
25.
Continue to bake for about 15 minutes. After letting cool, put it in a sealed box, and taste after returning to the oil for two days
