Non Cantonese style home style crispy mooncakes
2024-07-22 03:00:54 132
![Non Cantonese style home style crispy mooncakes](https://i3.meishichina.com/attachment/recipe/2015/09/21/c640_201509211442821464969.jpg?x-oss-process=style/c640ms)
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
Technique
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