Non Cantonese style home style crispy mooncakes

2024-07-22 03:00:54 136

Last year, the ice skin mooncakes in our kitchen shone brightly. This year, let's challenge ourselves with a different flavor. This home cooked crispy mooncake filled with kidney beans and cashews does not require the conversion syrup of Cantonese mooncakes. It is a home cooked ingredient with a crispy texture and a private taste< br>

Details of ingredients

Cake skin raw materials(5 mooncakes with a 75g mold)
plain flour 110 grams
edible oil40g
EggsHalf a
White sugar30 grams
Xiao Suda1 gram
Filling ingredients(Actually not used up)
Dried kidney beansAbout half a pound
White sugar80 grams
edible oil40g
Cooked flour20 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Non Cantonese style home style crispy mooncakes

1. Making kidney bean and cashew nut filling: Soak white kidney beans for at least 8 hours
I soaked for a day and a night
At 3.8 hours, some are not peeling enough
4. It is easy to peel after fully soaking
5. Add water to the pressure cooker, without adding kidney beans, and press for 30 minutes. Later, I did it again and felt like the water would cover the beans.
During this period, you can stir fry flour without adding oil to the wok, and stir fry over low heat until cooked
When the pot is opened, the kidney beans look quite watery
8. Add white sugar, ignite and simmer
9. Boil the water over medium heat and stir continuously with a spoon
10. After more than ten minutes, it starts to thicken. If the water is added appropriately, it can be boiled to this extent in a few minutes
11. Add cooking oil in several portions, ensuring that the oil and bean paste fully blend with each addition
12. After the bean paste is clearly formed, turn off the heat and add cooked flour
After stirring, the bean paste is very hard and firm
14. Serve out
15. After letting it cool slightly, divide it into small balls and break the cashews into small pieces
16. Rub in cashews
17. Making pastry skin: Crack the egg into a liquid and take half, add sugar and mix until the sugar dissolves
18. Add oil and small Suda and stir well
19. Finally, mix the flour in
20. Stir gently with chopsticks until there is no dry powder
21. Place the well cooked noodles in the refrigerator or at room temperature to relax for 2 hours, or wrap them directly
22. Then take it out and divide it into small groups
23. Take one and press it into a circular shape in your hand
24. Put on the filling
25. Slowly push the pastry upwards
26. Sealing
27. Place the round "ball" into the mold
28. Flatten with fingers
29. Turn it upside down and apply a little force to press it onto the baking tray
30. Demoulding
Preheat the oven at 31.210 ° C, and the light color is the moon cake with butter crust made at the same time
32. Bake at this temperature for 5 minutes first, then remove and brush a thin layer of egg mixture
33. Re enter the oven and bake at 180 degrees for 10-15 minutes
34. Take it out of the oven and let it cool down
The mold I used is 75 grams in size, and the dough is not too full. I made 5 of them.
36. It is easier to color on high heat, but there may also be slight cracks
37. The sweetness of the kidney bean filling is appropriate, but the cashew nuts are a bit wasteful and cannot taste their original flavor. If you want to avoid appearing monotonous, just make some relatively low-cost peanut kernels.
When freshly baked, mooncakes are relatively hard, but the crust is crispy and the taste remains the same after two days