Cantonese-style Moon Cake with Beef Cubes with White Cloud Beans and Pine Nuts

Name: Cantonese-style Moon Cake with Beef Cubes with White Cloud Beans and Pine Nuts
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 75g Invert syrup; 100g Beef cubes; 1g Jianshui; 1 piece yolk; 25g Peanut oil; 5g milk powder; 200g Baiyundou; 200g White sugar

by Liu Yuanshi

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The Mid-Autumn Festival is approaching this year. The mooncakes in the supermarket are expensive and unrealistic. Last week I wanted to make snowy skin and bought a mooncake mold. Today I also want to try to make a Cantonese-style mooncake. There is no room for change. I only made a breakthrough in the inset. This time I used Baiyun Beans and added pine nuts. I used the cooked ones, so I don’t need to bake them. There are two men in the family. The older men like to eat meat and salt. Yes, the little man likes to eat sweet, so I have to neutralize it, sweet and salty, and meat! "

Ingredients

Cantonese-style Moon Cake with Beef Cubes with White Cloud Beans and Pine Nuts

1. Prepare all materials

Cantonese-style Moon Cake with Beef Cubes with White Cloud Beans and Pine Nuts recipe

2. Pour the inverted syrup into the basin, add peanut oil, and stir evenly with a manual whisk

3. Sift in the flour and milk powder

4. Knead it into a smooth dough by hand, cover it with plastic wrap and let it stand for 2 hours

5. According to the ratio of 1:4 or 3:7, cut the dough into the required number of grams. Mine is a 50g mold, and my dough is 10g, and the filling is 40g.

6. Divide the filling into 40g balls evenly

7. Put the beef in the filling and wrap it

8. Thin the ice skin and put the stuffing with beef cubes in it

9. Use moon cakes to mold into your favorite group

10. Put it in the oven, preheat at 200° for 5 minutes, bake for 5 minutes and then take it out, brush with egg yolk liquid, and bake for the last 15 minutes

Tips:
My filling is made by myself. The pine nuts are cooked, so I mix them directly into the filling after frying. This time the ratio of 1;4 seems to be very thin, and the Rong is broken. Next time I will try 3:7