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Chocolate Cantonese-style Moon Cakes (with Mung Bean Paste)
by Shi Kewei
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. I prepared all the necessary ingredients. I bought some ready-made ingredients myself. Because I like to eat pineapples, but we can't buy fresh pineapples locally, I bought some. This chocolate flavored one. I also made some mung beans. For stuffing, after introducing the method of mooncakes, the following is the method of mung bean stuffing.
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2. All required materials are over-weighed and weighed. Cocoa powder is mixed with all-purpose flour.
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3. Mix invert sugar, Hershey's chocolate sauce, soap and peanut oil.
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4. Use a whisk to mix well. .
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5. Then sift in the mixed all-purpose flour and cocoa powder.
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6. Use a spatula to slowly stir the flour into a dough. (Don't over-mix it) Wrap the mixed dough with fresh wrapping film. Put it in the refrigerator for about an hour.
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7. Divide the filling into 35 grams each
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8. Take out the pie crust, divide it into 15 grams each, and make up exactly 50 grams with the filling.
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9. Round the pie crust in the palm of your hand and squash it.
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10. Pack the weighed fillings. . .
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11. Use the tiger's mouth of your right hand to slowly move upwards, while supporting the bottom and top of the left hand to rotate slowly.
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12. Slowly push up the skin like this to wrap the stuffing.
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13. The wrapped moon cakes can be rounded gently, not too hard.
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14. Put some cooked glutinous rice flour into the mold, cover your mouth with your hand and shake it to make the flour adhere to the mold, and then pour out the excess flour.
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15. Put the wrapped moon cakes into the mold.
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16. Use the mold to press out the pattern you like. (You can put greased paper in the baking pan and press it directly into the baking pan)
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17. Before sending the pressed moon cakes into the oven, spray some water on the top of the moon cakes. (Because I forgot to take the picture, I used the picture I took in another moon cake)
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18. Put the finished moon cakes into the ACA oven. The temperature of my oven is 175 on the fire and 140 on the fire. Bake for 5 minutes, take it out and let it cool for a while, and brush with a layer of egg yolk water. Put it in the oven again for about 12 minutes and it will be OK. (The baked moon cakes, wait for the moon cakes to cool, and store them in an airtight seal. Wait 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". The color of the mooncakes will be more beautiful after the oil is returned!)
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19. Let's talk about the practice of mung bean paste. Press 200 grams of mung beans in a pressure cooker for about 30 minutes until the mung beans are rotten and do not feel hard. .
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20. Let the boiled mung beans cool, put them in a food processor, add some water for boiled mung beans to make a fine paste. (The situation of adding water depends on the situation. If you add less, it won't move, if you add more stuffing, it will be thinner, and it will take longer to fry.)
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21. Weigh 150 grams of white sugar, 100 grams of peanut oil, and 25 grams of cooked glutinous rice flour
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22. Pour the mung bean paste into the pot, add all the sugar, and stir-fry on medium heat until completely melted.
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23. Continue to stir fry, adding peanut oil three times during this period. Each time, stir-fry until the oil is completely absorbed by the bean paste, and then add the next time. After adding the peanut oil, continue to stir-fry, and slowly dry the water.
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24. When it is very thick and hard to fry, add the cooked powder. Continue to stir-fry until the flour and filling are evenly mixed, and the filling must be fried dry.
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25. I made some chocolate mooncakes with fried mung bean filling. . .
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26. Figure of the finished chocolate.
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27. Finished picture.
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28. Finished picture.
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Tips:1: When brushing the egg yolk water, we use a brush as much as possible. When brushing, use the tip of the brush instead of side brush.
2: When making the crust, don't stir it too much.
3: Before the mooncakes are put into the oven, spray a layer of water on the mooncakes as much as possible, which can effectively prevent the mooncakes from cracks.
4: We will use cooked glutinous rice flour for filling. If you don't have it, you can fry the glutinous rice flour directly. Heat the wok, add glutinous rice flour, and stir-fry until the glutinous rice flour turns slightly yellow and does not taste of cornstarch.
