Moon cake with mung bean paste

Moon cake with mung bean paste

Introduction:

Production steps:

Step 1: wash and soak the peeled mung beans overnight, put them into the rice cooker, add appropriate amount of water (just soaked mung beans), add about 10% sugar (depending on the sweetness), select the function of porridge, cook for 1 hour, take them out and beat them into mud with a blender, then add appropriate amount of oil with a non stick pan, stir fry until they can be kneaded into a ball by hand.

Step 2: add 10ml of oil to the milk, beat until the oil is not seen carefully, then add 50g of sugar, beat until the sugar melts, sift in the pre mixed and sifted powder, stir with chopsticks to make a paste, put it into a shallow pan, steam over high heat for 15 minutes (add after boiling water).

Step 3: after steaming, stir with chopsticks in the same direction until smooth, cover with plastic wrap and stand still for 1-2 hours.

Step 4: divide the stir fried mung bean paste into 20 grams.

Step 5: divide the powder into 20 grams.

Step 6: divide the powder into 20 grams.

Step 7: thin the powder skin by hand, pack the stuffing, close the mouth and put it down, and pack all the ingredients in turn.

Step 8: sprinkle some cake powder on the mold, roll a layer of cake powder on the wrapped ice skin moon cake to prevent sticking, put it into the mold, close it up, press it down, buckle it out of the mold and put it into the paper holder. be accomplished!

Materials required:

Chengfen: 50g

Glutinous rice flour: 90g

Corn flour: 10g

Milk: 180ml

Sugar: right amount

Vegetable oil: 10ml

Peeled mung beans: 250g

Oil: right amount

Cake powder: right amount

Note: Step 6, it is best to wear disposable gloves, because the powder is sticky to the hands, it will not stick after wearing gloves, and it is hygienic. I don't have disposable gloves, so I put a small fresh-keeping bag on each hand.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet