Chocolate Cantonese Mooncakes (with recipe for mung bean paste)

1. Prepare all the necessary ingredients. I have purchased some ready-made ingredients myself because I like to eat pineapples, but we can't buy fresh pineapples locally, so I bought some. This chocolate flavored one, and I also made some mung bean filling. After introducing the recipe for mooncakes, here is the recipe for mung bean filling.

2. Weigh all necessary materials and weigh them properly. Mix cocoa powder with medium gluten flour.

3. Mix convertible sugar, Hershey's chocolate sauce, soda water, and peanut oil together.

4. Use an egg beater to stir well..

5. Then sieve in the mixed medium gluten flour and cocoa powder.

6. Slowly stir the flour into a dough with a scraper. (Do not stir too much) Wrap the mixed dough in fresh plastic wrap. Put it in the refrigerator and refrigerate for about an hour.

7. Divide the filling into 35 grams each

8. Take out the pastry crust and divide it into 15 grams each, adding exactly 50 grams to the filling.

9. Rub the crust into a round shape in the palm of your hand and flatten it.

10. Wrap in the weighed filling...

11. Use the tiger's mouth on your right hand to slowly push upwards, while holding the bottom and top with your left hand to slowly rotate

12. Slowly push the skin up like this and wrap it around the filling.

13. Wrapped mooncakes can be gently rolled into a round shape without exerting too much force.

14. Put some cooked glutinous Rice noodles into the mold, cover the mouth with your hand and shake it to make the powder attach to the mold, and then pour out the excess powder.

15. Put the packaged mooncakes into the mold.

16. Use a mold to press out the pattern you like. (Oil paper can be placed on the baking tray and pressed directly onto it.)

Before sending the pressed mooncakes into the oven, spray some water above the mooncakes. (As I forgot to take the picture, I used the picture I took from another batch of mooncakes before.)

18. Send the prepared mooncakes into the ACA oven. The temperature used in my oven is 175 above heat and 140 below heat, and bake for 5 minutes. Take them out and let them cool for a while, then brush them with a layer of egg yolk water. Put it back into the oven for about 12 minutes and it will be okay (Baked mooncakes, after cooling, seal and store for 2-3 days. The crust will gradually become soft and oily, and this process is called "oil return". The color of the mooncakes after oil return will be even more beautiful!)

19. Next, let's talk about the method of making mung bean paste. Press 200 grams of mung beans in a pressure cooker for about 30 minutes until they are rotten and there should be no hard feeling..

20. After cooling the boiled mung beans, put them into a cooking machine and add some water to make a delicate paste. (The amount of water added depends on the situation. If it is added too little, it cannot be stirred. If it is added too much, the filling will be thinner, and it will take longer to stir fry.)

21. Weigh 150g white granulated sugar, 100g peanut oil and 25g cooked glutinous Rice noodles

22. Pour mung bean paste into a pot and add all the white sugar. Stir fry over medium heat until completely dissolved.

23. Continuously stir fry, adding peanut oil in three batches during the process. Stir fry until the oil is completely absorbed by the bean paste, then add the next time. After adding peanut oil, continue to stir fry and slowly fry until the water is dry.

When frying until very thick and difficult, add cooked flour. Continue to stir fry until the flour and filling are evenly mixed, and make sure the filling is fried dry.

25. I made some chocolate mooncakes with stir fried mung bean filling...

26. Finished chocolate product picture.

27. Finished product drawings.

28. Finished product drawings.