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Types of filling methods for iced moon cakes
Types of filling methods for frozen moon cakes: purple potato and taro paste, coconut and pumpkin paste, milk yellow paste, chestnut paste and red bean paste.

1, purple potato and taro paste stuffing

Wash purple potato and taro, peel and cut into pieces and steam for 20 minutes; Put the steamed purple potato and taro into a large bowl, and pour in butter, sugar and light cream; After cooling, it is crushed into mud, and the purple potato and taro paste stuffing is ready.

2, coconut pumpkin paste stuffing

The butter is melted in advance, and the pumpkin is steamed and mashed; Put the pumpkin puree, coconut milk, butter, sugar and milk into a large bowl and mix well; Put it in the refrigerator for 30 minutes, take it out, and divide the coconut pumpkin paste into small balls, and the coconut pumpkin paste filling is ready.

3. Milk yellow stuffing

Put the butter in a bowl and melt it in water; Add eggs, milk, white sugar, low-gluten flour and butter into the pot, stir well, sieve and pour into the pot; Put the cheese slices into the pot, stir constantly until the group is closed and the fire is turned off, and mix well; Let it cool, divide it into small portions, rub it into balls and put it on a plate, and the cream filling will be ready.

4. Chestnut stuffing

Chestnut is washed, steamed and shelled; Boil it in a pressure cooker, and then break it with a cooking machine; Dry-fry the broken chestnut meat in a hot pot, add fine white sugar to melt the sugar after there is no water; Add maltose and stir-fry until it melts; Add salad oil and fry until it doesn't stick to the pan and can form dough; The fried stuffing is cooled and kneaded into small balls, and the chestnut stuffing is ready.

5. Red bean stuffing

Soak red beans, put them in a pot and boil them in water 1 hour; The cooked red beans are sieved into red bean paste with a sieve; Pour corn oil, red bean paste and rock sugar into a non-stick pan and stir-fry until you can hold a group; The fried red bean stuffing is cooled, divided into small portions and kneaded into balls, and the red bean stuffing is ready.