Materials (18 pieces of moon cakes made of turned wool)
Ingredients of mung bean paste: 500 grams of mung bean, 100 grams of sesame oil or vegetable oil, 300-350 grams of sugar, and proper amount of water for boiling mung bean.
Ingredients: 250g flour, 65-70g vegetable oil, 100g water, 20g sugar.
Pastry materials: 180 grams of flour, 90 grams of vegetable oil.
Others: red food pigment.
Practice of turning mung bean moon cake
1. Make mung bean paste. Mung beans soak 3 hours in advance. Put the soaked mung beans in the pressure cooker, add appropriate amount of water (the water surface is 1.5-1.8cm below the mung beans), steam up, press for 12-15 minutes, and turn off the fire.
2. Lift the lid, there is no water on the surface, only a little water on the bottom. Take it out to cool and sift it into mung bean powder.
3. Add sesame oil or vegetable oil into the frying pan, heat the oil, pour in the sifted mung bean powder and sugar, and stir fry over low heat.
4. Stir fry until the end of mung bean is conglutinated with each other, then turn off the fire and put it together by hand. Then the mung bean paste is ready and set aside.
5. Make water and oil noodles. Put all the ingredients of water oil noodles in a large container, circle the flour, and put vegetable oil, water and sugar in the middle.
6. Mix the oil and water noodles into a smooth dough, cover with plastic film and let stand for 1 hour.
7. Make pastry. Put the flour for pastry on the chopping board, dig a small hole in the middle, and pour in the vegetable oil.
8. Slowly mix the flour and vegetable oil together, and then rub with the palm of your hand to make the dough moist. Let it stand for 1 hour.
9. Start making crispy. Divide the water oil noodles and pastry noodles into 18 small dosage forms, take a small water oil dough, flatten it with hands, wrap it in a small pastry dough, and finally squeeze it tightly with the tiger mouth of hands.
10. Cover the dough with plastic film and leave it on the chopping board for 20 minutes.
11. Take a dough, press it into an oval shape by hand, place it vertically, and roll it up from the bottom end.
12. The rolled dough is similar to a rectangle. Press it into an ellipse again, place it vertically, and roll it up again (this operation has been done twice). Put the rolled dough on the chopping board and let it stand for 20 minutes.
13. Divide mung bean paste into 18 parts. Take a rectangular dough from step 12, draw the open places on both sides closer to the center, arrange and press it into a round skin.
14. Take a portion of mung bean paste and wrap it in the mouth of your hand. Finally, squeeze it tightly and put it on the baking paper with the mouth facing down.
15. It can be decorated with red food pigment.
16. Preheat the oven to 190 ℃ and bake for 25 minutes.
1. There are two times of standing time in the operation of wrapping (wrapping a pastry dough in a water oil dough) and rolling. Because the dough will become a little tight when it is rolled and crispy. At this time, you need to cover it with plastic film or wet cloth and let it stand for 20 minutes to make the cake crisp and soft.
2. When making mung bean paste, you need to sift the cooked mung bean through a sieve, and the mung bean skin is separated from the mung bean paste, which makes it taste better.
3. Red edible pigment can be used to decorate the moon cake. First, I drew the shape of a little rabbit on the cardboard, cut it off with scissors, and then put it on the moon cake. With one hand, I gently pressed the cardboard, and with the other hand, I drew the outline of the rabbit with a pen dipped in a small amount of edible pigment, so that the decoration map came out.