Fruit and Vegetable Peach Hill Mooncake

Name: Fruit and Vegetable Peach Hill Mooncake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 225g White Beans; 40g Corn oil; 80g Caster sugar; 15g milk powder; 475g Stuffing; Some Strawberry powder; Some Pumpkin powder; Some Spinach powder; Some Purple Sweet Potato Powder; Some Low-gluten flour; 23g butter

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Speaking of white kidney beans, people usually think of using them for cooking or soup. In fact, white kidney beans can also be used to make Taoshan mooncake crust or mooncake filling, which is more nutritious and healthier than Cantonese mooncakes. The peach mountain skin can also be made into colorful, and its appearance is higher than that of Cantonese moon cakes, so it is very popular among the public. Peach mountain bark can be mixed with fruit and vegetable powder or pigment to adjust the color, and of course add fruit and vegetable powder if you make it yourself. The following weights can make 19 50g Taoshan mooncakes, depending on the need to increase or decrease the weight, in order to facilitate the operation of novices, the crust and filling are both 25 grams, it is easy to pack, do not increase the crust weight. "

Fruit and Vegetable Peach Hill Mooncake

1. Soak the white kidney beans in clean water 8 hours in advance, remove the shell, put it in a pressure cooker or rice cooker, add an appropriate amount of water, do not add too much water, just a little bit higher than the beans, just cook until the beans are crushed by a pinch .

Fruit and Vegetable Peach Hill Mooncake recipe

2. Pour the cooked white kidney beans into the food processor and beat them into bean paste.

3. Pour the pureed kidney beans into the pot, stir-fry until the water is dry, add sugar in portions, and stir-fry until the sugar melts.

4. Add the oil in portions, and stir-fry until the dough is formed. Turn off the heat, pour in the milk powder while it is hot, and mix well.

5. The mixed kidney bean paste is very delicate.

6. Take 3 servings of 100 grams of fried white kidney bean puree, add 5 grams of butter, then add spinach powder, purple potato powder and strawberry powder, and then add 5-10 grams of flour according to the situation, knead it into a soft, non-sticky dough . Because strawberry powder is not easy to color, the amount added is more than other fruit and vegetable powder. The remaining kidney bean mash is about 150 grams, and 8 grams of butter, pumpkin powder and flour are added.

7. Because the pureed kidney beans are hot, it is easy to melt the butter in. Divide them into 25 grams of peach mountain skins and rub them into rounds. There are 18 pieces in total. Don't waste the leftover kidney bean puree of various colors. You can knead it into multiple colors. Make one more. The filling is also divided into 25 grams each and rounded.

8. Squash the peach mountain bark and put the filling on it.

9. Push the skin up, the skin and the filling are tightly bonded, use the right hand to close the mouth, and round it.

10. Press the 50g French Baker Mooncake Mould in the flour, shake off the excess flour, and put the mooncake round into it.

11. Press out the moon cake flower shape on the baking tray, and after all is done, brush a thin layer of water on the surface, don't brush too much.

12. Put it in the Dongling K40C oven that has been preheated at 165 degrees and bake for about 10 minutes. The peach mountain skin and fillings are cooked, and high temperature baking is not required to prevent the mooncakes from coloring. You can taste the prepared Taoshan mooncakes one day after returning to the oil.