Eggplant Mooncake
1.
Prepare 100 grams of quinoa
2.
Put water in the pot and boil until the pot makes a sound, the water seems to be boiling, pour the prepared quinoa into the pot
3.
Cook on high heat for 15 minutes
4.
Cook until the surface of the quinoa is transparent, use a colander to remove the quinoa
5.
Place the picked quinoa in a small bowl and let it cool for later use (Hint 1: quinoa can be replaced with other grains, such as millet)
6.
Wash the purple-skinned long eggplants, and scrape the eggplant skins off with a scraper (Hint 2: It is best to choose purple-skinned long eggplants for eggplants. This kind of eggplant has high water content and high cellulose, and is suitable for steaming; don't throw away the scraped eggplant skins. , Can be used for cooking)
7.
Take a large basin, put the grater on the basin, hold the grater with your left hand and hold the peeled eggplant with your right hand and rub it back and forth between the holes of the grater
8.
Rub the eggplant into filaments for later use (Hint 3: When rubbing the eggplant shreds, move quickly, it is best to do all the preparations before rubbing the shreds, because the eggplant is very easy to oxidize and turn black when exposed to air)
9.
Pour the cold quinoa into the eggplant shreds. Use chopsticks to mix the quinoa and eggplant shreds evenly. Sprinkle 150 grams of corn flour into the eggplant quinoa
10.
Grab and mix with your hands to squeeze out the moisture contained in the eggplant and quinoa (Hint 4: There is no need to add water to the dough, because the eggplant itself contains moisture, and the quinoa also contains a small amount of moisture after cooking. These two kinds of moisture can be completely combined. Corn flour is diluted to form a dough)
11.
Use the squeezed water to dilute the corn flour until the corn flour and eggplant quinoa are completely integrated, forming a dough
12.
Grab a handful of dough with your hands and knead it in the palm of your hand. The dough will not be loose or cracked (Hint 5: To judge whether the dough is well, hold an appropriate amount of dough, and knead the dough by hand to ensure that it is not loose or cracked)
13.
Grab the dough with the same weight as the moon cake mold by hand. My moon cake mold is 75 grams, and the dough I grabbed is also 75 grams. I knead the dough into a smooth cylindrical dough with my hands.
14.
Dip a small amount of vegetable oil with a brush, and apply a layer of cooking oil evenly on the bottom and inner wall of the moon cake mold (Hint 6: The purpose of brushing the cooking oil in the moon cake mold is to facilitate the demolding of the moon cake)
15.
Place the kneaded cylindrical dough in the moon cake mold and press it with your hands to make the surface of the dough flat
16.
The mold is upside down on the chopping board, and the handle of the mold is gently pushed down by hand, and an eggplant quinoa mooncake is made
17.
Repeat the above steps to make all the dough into moon cakes
18.
All cooked eggplant quinoa mooncakes
19.
Put a layer of tin foil on the bottom of the baking tray, and use a brush to evenly brush a layer of cooking oil on the tin foil (Hint 7: The purpose of brushing the cooking oil on the tin foil is to prevent the moon cakes from sticking to the tin foil during the baking process)
20.
The prepared moon cakes are placed on tin foil
21.
Preheat the oven at 180 degrees for 10 minutes in advance, put the baking tray on the middle of the oven, and bake at 180 degrees. (Hint 8: The temperature and time of the oven should be changed according to the actual situation of the oven, because the factory settings of each oven are different. The internal temperature of some ovens is higher than the set temperature, and the temperature of some ovens is lower)
22.
Put one egg yolk in a small bowl and stir into egg yolk liquid
23.
After the mooncakes are baked for 20 minutes, take out the baking tray and apply a layer of egg yolk evenly on the surface of each mooncake
24.
Put the baking tray back in the middle of the oven, and continue to bake for 10 minutes with a fire of 180 degrees. Take out the baked mooncakes and cut them from the middle to look like the picture shown.
