Rice moon cake practice tips

Home practices for Cantonese mooncakes, mung bean mooncakes, fresh meat mooncakes, sweet and crispy, nutritious and delicious

Preparation: 115 grams of flour, 80 grams of sugar syrup, 2 grams of lye, 30 grams of peanut oil, red bean paste, salted egg yolks, appropriate amount.

Practice: put the syrup in a basin, add oil, alkaline water and mix well, sift in the flour and mix well, form a ball and cover with plastic wrap and let stand for 2 hours.

Take out the rested dough and divide it into small portions. Add a salted duck egg to the red bean paste and set aside.

Shape the rested dough into a round cake, put in the bean paste filling, tighten the mouth, roll it out, and put it into a moon cake mold to press out the shape.

Line a baking tray with tinfoil and place the mooncakes on it. Preheat the oven to 180 degrees Celsius and bake for 10 minutes or until the top is golden brown.

Mung bean moon cake

Preparation: 120 grams of rice, 150 grams of glutinous rice, 80 grams of starch, 400 grams of mung beans, 100 grams of oil, 170 grams of sugar, cooked glutinous rice flour moderate, 80 grams of honey, sesame oil moderate.

Put the rice and glutinous rice in a basin and add water to soak standby. The green beans were washed and put in a basin with water to soak overnight, and then washed clean by rubbing off the top of the skin, and put into a pot of water to steam.

Put the steamed mung beans in a food processor and puree them. The green beans are not only a good source of food, but also a good source of food for the people who want to eat.

Bar soaked rice and glutinous rice poured into the processor heavy to reach the paste, sieve and let stand for half a day, pour off the top of the water, add starch, sugar, oil and mix well, into the pot of steam under water for 20 minutes.

Take out the steamed rice paste and let it cool down, divide it into small portions, roll it into a cake, put in the rolled mung bean filling and tighten the mouth, roll it around in the cooked glutinous rice flour, put it in a mold and press out the shape, put it on a plate and serve.

Fresh Meat Mooncake

Preparation: 200 grams of flour, 20 grams of powdered sugar, 60 grams of lard, 70 grams of water, 135 grams of low-gluten flour, 63 grams of lard, 50 grams of mustard greens, 200 grams of pork, 2 grams of black pepper, 2 grams of salt, 1 spoon of soy sauce.

Method: Put the medium gluten flour in a bowl, add the powdered sugar, lard and water and mix well, knead into a smooth dough cover with plastic wrap and set aside. In a separate bowl, whisk together 63 grams of lard and low-gluten flour. Knead into a ball, cover with plastic wrap and set aside for 30 minutes.

Take out the rested dough and divide it into equal pieces, roll them out and cover with plastic wrap for 20 minutes. Form the resting dough into a circle, and cover with plastic wrap and set aside for 10 minutes.

Wash and mince the pork, chop the mustard greens and put them in a bowl, add black pepper, salt and soy sauce and mix well. Take out the rested dough and roll it out on a board to form a cow tongue shape and let it rest for 5 minutes. Roll it into a long strip, roll it up and flatten it vertically into a round cake.

Place the stuffing on the dough, tighten the mouth, and set aside, seam-side down. Line a baking tray with greaseproof paper and place the mooncakes on it. Preheat the oven to 180 degrees Celsius, bake in the baking dish for 25 minutes, remove from the plate and serve.