Healthy Green Juice Mooncake
by Asakusa kakun
Favorite
Difficulty
Normal
Time
15m
Serving
2
Spend a full moon, the annual traditional festival, don’t neglect mooncakes for your friends and relatives~ the green juice mooncakes with healthy elements are worth your try! This recipe can make 30 mooncakes weighing 50g
The green juice powder imported from Japan is yellowish in color, and the powder has a large water absorption capacity. If you want green color, you can choose domestic green juice powder. The color is too heavy in the last 5 minutes and the surface is covered with a piece of tin foil.
If you want to make original Cantonese mooncakes, replace the green juice powder with the same amount of flour!
Egg Yolk Crisp Recipe www.xiachufang.com/recipe/100565413/
Cantonese style moon cake recipe www.xiachufang.com/recipe/103397738/
The amount in the recipe is calculated based on 50g of moon cakes, and 30 can be made. The ratio of moon cakes and fillings is generally 3:7 or 4:6. I used a ratio of 3:7! In other words, 15g pastry crust and 35g filling (8g for half a salted egg yolk, 27g for others such as red bean paste and lotus paste)
Salted egg yolk: Peel off the salted egg yolk, including a layer of film, and then soak it in edible oil for several hours to remove the smell, spray a little high liquor and bake it at 180 degrees for 5 minutes! You can also directly use the bagged brand salted duck eggs (Jin Qixiang, etc.)
Brush the egg yolk liquid: 5 egg yolks with one egg white (for use in large quantities). After breaking up, filter for later use. Remember not to brush the egg yolk liquid too much, just a thin layer, otherwise the color on the surface is too heavy and the lines are not clear
The shelf life of the fillings should be considered when selling moon cakes. Fillings with less sugar and oil have a shorter shelf life. Commercially available such as Shunnan Jinzhuang, Restaurant and Lianxianglou are relatively good brands.
The mooncakes are hard to bake on the same day. You can put them in a baking tray and wrap them with plastic wrap to return the oil overnight!
The green juice powder imported from Japan is yellowish in color, and the powder has a large water absorption capacity. If you want green color, you can choose domestic green juice powder. The color is too heavy in the last 5 minutes and the surface is covered with a piece of tin foil.
If you want to make original Cantonese mooncakes, replace the green juice powder with the same amount of flour!
Egg Yolk Crisp Recipe www.xiachufang.com/recipe/100565413/
Cantonese style moon cake recipe www.xiachufang.com/recipe/103397738/
The amount in the recipe is calculated based on 50g of moon cakes, and 30 can be made. The ratio of moon cakes and fillings is generally 3:7 or 4:6. I used a ratio of 3:7! In other words, 15g pastry crust and 35g filling (8g for half a salted egg yolk, 27g for others such as red bean paste and lotus paste)
Salted egg yolk: Peel off the salted egg yolk, including a layer of film, and then soak it in edible oil for several hours to remove the smell, spray a little high liquor and bake it at 180 degrees for 5 minutes! You can also directly use the bagged brand salted duck eggs (Jin Qixiang, etc.)
Brush the egg yolk liquid: 5 egg yolks with one egg white (for use in large quantities). After breaking up, filter for later use. Remember not to brush the egg yolk liquid too much, just a thin layer, otherwise the color on the surface is too heavy and the lines are not clear
The shelf life of the fillings should be considered when selling moon cakes. Fillings with less sugar and oil have a shorter shelf life. Commercially available such as Shunnan Jinzhuang, Restaurant and Lianxianglou are relatively good brands.
The mooncakes are hard to bake on the same day. You can put them in a baking tray and wrap them with plastic wrap to return the oil overnight!
