Green Juice Mooncake
1.
Sift the moon cake premix powder and green juice powder.
2.
Pour the inverted syrup and peanut oil into the egg-beating bowl and stir continuously until full of small gas.
3.
Pour half of the mooncake mix powder.
4.
Use a spatula (or scraper) to repeatedly press and mix until it becomes a dough (pressing, not vigorously stirring, otherwise the dough will become gluten). Cover with plastic wrap and let stand for 30 minutes.
5.
Continue to pour in the remaining premixed powder, use a spatula to make a smooth dough, cover with plastic wrap and let it stand for 1 hour.
6.
Chop 20 grams of dried cranberries.
7.
Put the dried cranberries in the jujube paste and bean paste and mix well.
8.
Divide the jujube paste and bean paste stuffing into 30 grams each, and make rounds.
9.
Divide the pie crust into 20 grams and round it.
10.
Place the cake crust on the palm of your hand and squeeze it, and use a rotating gesture to pinch the mooncake crust thinner.
11.
Cover the bean paste filling with the pie crust, and slowly push the crust upward with a tiger’s mouth (try to make the moon cake crust evenly cover the filling. Uneven areas can be properly supplemented to ensure perfection), and close the mouth.
12.
Roll it into a ball and place it on the gold plate. Preheat the UKOEO HBD-5002 oven at 190 degrees for 10 minutes in advance.
13.
Sprinkle a thin layer of flour on the 50g moon cake mold of Xuechu’s crystal powder to prevent staining (you can also apply a thin layer of oil in the mold), or sprinkle a thin layer of medium powder on the chopping board. .
14.
Put the wrapped moon cake into the 50 g moon cake mold of Xuechu Crystal Powder, and lift it up lightly. Demoulding is very easy! The pattern is very three-dimensional and very clear!
15.
Bake in the preheated UKOEO oven for 5 minutes.
16.
Add 1 egg yolk and 1/3 egg whites and mix well.
17.
Use a brush for the egg yolk liquid (no silicone brush, there are traces! Brush a thin layer of egg yolk water, it must be very thin, do not be greedy).
18.
Sweep the egg yolk again after it has dried. A total of 2 times.
19.
Put it in the oven and bake for another 15 minutes, and the crust is evenly colored. After cooling, store it at room temperature in an airtight seal (preservative), and return to the oil after 1 day to eat (this oven can quickly achieve the baking effect).
Tips:
1. If there is no moon cake premix powder, please use liquid water.
2. Peanut oil, sunflower oil can also be used.
3. The ratio of skin to stuffing can also be 3:7. If the crust is thick, the crust and filling can be adjusted to: 20g: 30g
