Mung Bean Paste and Cranberry Snowy Mooncakes
1.
Weigh the stuffed ingredients
2.
Soak the mung beans overnight and cook until soft
3.
Break it with a food processor, put it in a non-stick pan, add corn oil and fry
4.
When the water is almost dry, add salt, sugar and maltose and continue to fry
5.
Fry until slightly dry, turn off the heat, add chopped dried cranberries
6.
Stir-fry evenly, let out and let cool for later use
7.
Weigh the ingredients for the crust
8.
Milk, sugar, condensed milk and oil are mixed evenly
9.
Add the sifted powder
10.
Stir evenly, let stand for 15 minutes, cover with plastic wrap and steam on the pot for about 20 minutes
11.
After taking it out, wait for the dough to cool until it is not hot, then put on disposable gloves and knead repeatedly until the dough is smooth and elastic
12.
The dough and mung bean paste are divided into 25g balls
13.
Slowly wrap the stuffing
14.
Pat on some cooked glutinous rice flour to prevent sticking
15.
Wrap in order
16.
Put it in the moon cake mold
17.
Extruded flower shape
18.
Eat after refrigeration
