Name: Cranberry Tartary Buckwheat Mooncake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 10g Tartary buckwheat flour; 0.5g yeast; 500g Peeled mung beans; 130g butter; 100g Sugar; 1 spoon honey; 4g salt; 50g cranberry; 30g Red bean paste

Cranberry Tartary Buckwheat Mooncake

by Tips for Yanmen Qinggao Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

When will the bright moon come, ask the wine to the blue sky, I don't know what year is the palace in the sky and what year is this eve?
Mooncakes are eaten during the Mid-Autumn Festival as a sign of "reunion." Moon cakes, also called Hu cakes, palace cakes, moon cakes, harvest cakes, reunion cakes, etc., are offerings to worship the moon god during the Mid-Autumn Festival in ancient times. "August and fifteen months are round, and Mid-Autumn Festival moon cakes are fragrant and sweet." This famous proverb tells the custom of eating moon cakes on the night of Mid-Autumn Festival. Moon cakes were originally used to sacrifice to the moon god. Later, people gradually took the Mid-Autumn Festival to admire the moon and taste moon cakes as a symbol of family reunion. Gradually, moon cakes became a must-have gift for festivals.

Cranberry Tartary Buckwheat Mooncake

1. Wash the mung beans, add appropriate amount of water to soak overnight;

Cranberry Tartary Buckwheat Mooncake recipe

2. Mix the tartary buckwheat flour and low-gluten flour in a ratio of 1:4, add yeast, and alive into a dough. Proof for 20 minutes to double its size;

3. Press in a pressure cooker for 14 minutes until soft. (The water should not be too much, to ensure that the result of cooking is the same as the usual dry rice), use a large spoon to press the cooked mung beans into a puree;

4. Put the butter in the pot and heat it to melt, put the mung bean paste on a low fire and stir fry until slightly dry, then add honey and sugar to continue to fry, stir fry on a low fire until it forms a dough;

5. Slowly mix the mung bean paste into the dough, knead it until smooth and no bumps. After chopped the cranberries, take a ball of dough, a little cranberry, and knead it to the shape of a dough, put in the bean paste, and knead it tightly. Into a smooth ball;

6. Put into the mold, compact and plastic;

7. After preheating the oven at 200 degrees, put it in the oven and bake the cakes and take them out into a light yellow color. They can be eaten after cooling down.

Tips:
The moon cakes we buy now are relatively sweet and have very high calories. Many people start to make moon cakes at home. From a nutritional point of view, the focus is on the selection of ingredients. Yanmen Qinggao's tartary buckwheat flour is itself a medicinal and food ingredient. From the growth environment to the processing technology, the taste of moon cakes is increased, and it can provide the nutrients needed by the human body. Today we make cranberry tartary buckwheat moon cakes.