Colorful Snowy Mooncakes
1.
First make mung bean paste [raw materials] 250g mung beans, 20ml corn oil, 50g sugar (add according to personal preference)
2.
Remove impurities from mung beans, wash them, put them in an electric pressure cooker, add water to cover one finger joint of mung beans, add sugar at the same time, and press together for 30 minutes;
3.
The boiled mung beans have completely absorbed the water, and can be made into mung bean cake by pressing directly into puree.
4.
Put the cooked mung beans into the fresh-keeping bag in batches, and use a rolling pin to press them into mung bean puree (with a blender, it will save time and effort). You can go through the sieve again to make the mung bean paste more delicate;
5.
The rolled mung bean paste can be directly used as a filling at this time, but the taste will be less delicate;
6.
Because it is the mung bean paste filling, in order to make the taste more delicate, corn oil is added for frying. The oil must be added in stages, and the rest is added each time until the oil and the filling are completely mixed.
7.
The mung bean paste fried with oil is brighter and more delicate than the one without oil;
8.
Put on disposable gloves, divide the mung bean paste into the required size, round it, and the mung bean paste is ready.
9.
If you have another shape, it will become mung bean cake, which can be eaten directly
10.
[How to make ice skin] Take a clean stainless steel pan, mix all the powders through a sieve, then pour in the milk, add corn oil and sugar, and stir well without powder particles, into a thin paste, and let it stand for 30 minutes ；
11.
Put the flour paste in a pot of boiling water and steam for 30 minutes until cooked (the time depends on the amount of the flour paste, you can insert it with a chopstick, and if there is no white flour paste, it is cooked);
12.
The surface of the steamed batter is very shiny, and then use chopsticks to stir the batter until it is smooth. If it is not evenly mixed, let it cool and knead it fully (wearing disposable gloves is better), and it becomes ice skin Up,
13.
The kneaded ice skin is smooth and elastic;
14.
Divide the dough into four powders, add appropriate amount of peach powder, strawberry powder and cocoa powder to the three powders, and knead them to form a four-color dough.
15.
If you don’t want to make a solid color, take appropriate amounts of the various colors and mix them together until they are round. This time, a 100g moon cake mold was used to make a total of 11 pieces. The leather and filling are respectively 50 grams: 50 grams, not all of them are weighed, it is estimated based on the feel of the hand.
16.
Take a leather material and press it flat as shown in the figure;
17.
Pack a mung bean paste filling;
18.
With both hands, push it from bottom to top until it closes and rounds. The mooncake embryo is formed because the snowy skin is very flexible, so it is easier to wrap.
19.
Shake the moon cake mold with a little cake powder, and then knock out the excess powder to prevent the moon cake from sticking to the mold. Put the moon cake embryo into the mold and gently compact and flatten the mouth;
20.
Put the mold upside down on the chopping board, gently push the handle, and the moon cake will come out of the mold. The excess powder on the moon cake can be gently swept away with a small brush, which is more beautiful.
21.
The finished colorful moon cakes will taste better if kept in the refrigerator for several hours.
22.
It can be packaged simply, which is also a great gift for relatives and friends.
Tips:
1. Mung bean paste can be used to wash the sand with water, but there is more water in that way, and it takes longer to dry the water, but the taste will be more delicate. I bought mung beans with shells. In order not to waste food, I used a pressure cooker to directly add some water and it was just enough to boil it. Just squeeze it and stir-fry, but the color will be slightly darker and the taste will be inferior to washed bean paste. .
2. To make the cake flour, put an appropriate amount of glutinous rice flour in a wok and fry until slightly yellow.
3. Any beans that can produce sand can be used as fillings for moon cakes.
4. Snowy moon cakes should not be stored at room temperature, and it is best to eat them in two days. The best way is to keep it in the refrigerator or freeze it, especially the cut moon cakes, it’s best to put them in the quick-freezing compartment.
