1. Prepare materials
2. Wash the mung beans and soak in cold water overnight
3. Add about 4cm of water under the mung bean and put it in the rice cooker to cook as much as possible
4. The salted egg yolk is soaked in white wine for 1 minute and steamed in the pot
5. Crush it with a fork while it's hot, the more smashed the better
6. Use a knife to cut the floss as finely as possible, the finer the better
7. The cooked mung bean paste is broken with a food processor until it is fine and without particles. It is also very convenient to make it directly in the pot with a cooking stick.
8. Turn the gas stove on medium heat, pour the sugar and mung bean paste together and stir fry, add a small amount of vegetable oil several times, and wait until the oil is completely absorbed by the mung bean paste before adding it again. Don't join at once! ! ! Risk of scalding easily!
9. Stir fry until the sugar and oil are completely mixed, add almond flour and continue to fry
10. Stir-fry until the bean paste stuffing has no moisture, add salted egg yolk and continue to stir-fry evenly. At this time, the gas stove can be turned to low heat.
11. Add the minced pork filling and continue to stir fry evenly
12. Turn off the fire until it is as shown in the figure. The mooncake filling must be fried dry, otherwise it will be difficult to pack.
13. Put it in a large bowl, cover the mung bean paste with plastic wrap and let it cool. Make sure that the plastic wrap is close to the surface of the bean paste to prevent steam from dripping.
14. Add the syrup, corn oil, and soap from the crust part to the mixing bowl and mix well with a spatula. Add flour and continue to mix with the spatula from bottom to top. Cover with plastic wrap and let it rest for 2 hours.
15. Divide the filling into 35 grams each and cover with plastic wrap
16. The pie crust is divided into 15 grams each, covered with plastic wrap
17. Put on gloves, take a portion of the pie crust and gently flatten it
18. Put the fillings in, cooperate with both hands, hold the mooncake in the palm of your left hand, gently pinch the crust with your right hand, while turning, push the crust slowly up until it closes
19. Close and round
20. Wrap everything and cover with plastic wrap
21. Take a wrapped dough and gently rub it into a cylindrical shape with both hands. Dip a little dry flour on the top to prevent staining
22. Put it on a non-stick bakeware, use a mold to press out the pattern, leaving a proper distance between each moon cake
23. Spray a thin layer of water on the surface and preheat the oven to 200 degrees
24. Bake the middle layer at 200 degrees for 5 minutes and set
25. Beat the egg liquid evenly
26. Take it out after setting at 200 degrees for 5 minutes. Use a brush to gently apply a layer of egg liquid on the surface of the mooncake. A little bit is not too much. Just brush a thin layer on the protruding pattern.
27. Put it back in the oven, and continue to bake at 180 degrees for 17 minutes. The middle is colored and covered with tin foil
28. After being out of the oven, transfer to the drying rack to let cool naturally
29. Let cool thoroughly and store in a sealed container for 1 to 2 days and wait for the oil to return
Tips:As for the moon cakes will collapse, the reason why Lv Ma concluded is that the flour used in the cake crust is different, and the water absorption rate is also different. If it is too thin, it will cause the cake crust to collapse and not form.
Brush the egg liquid as little as possible. Use a wool sieve to dip the egg liquid on the edge of the bowl and scrape it a few times, wait until the egg liquid does not drip from the wool sieve before brushing the mooncakes. Only a thin layer is enough. , Don’t be too much, one egg yolk plus one-fourth of the egg liquid can make 60 or 70 moon cakes! As long as the surface of the mooncake is a little shiny, it's ok!
It doesn’t matter if the mooncake cracks slightly during the baking process, it will naturally shrink after letting it cool and it will not be noticeable at all. After cooling, the mooncakes are sealed and stored at room temperature. Generally, they return to the oil the next day. They have the best taste within a week!
As for the oil in the recipe, the mother of the donkey is used to using corn oil, which is also very fragrant. Of course, you can also replace it with peanut oil.
