Materials

Beef with red curry and black pepper:, minced beef, black pepper, Thai red curry paste, sugar, sesame oil, finely minced garlic, minced ginger, minced green onion, Matcha filling:, 120g of milk, 30g of butter, 75g of granulated sugar, 120g of cooked flour, 60g of cooked glutinous rice flour, 10g of matcha tea powder, milky taro Mud filling:, 250g taro paste, 12g milk powder, 30g sugar, 7g butter, salted egg yolk, rum, a little salt, water and oil crust dough:, 200g all-purpose flour, 84g water, 25g sugar, 55g lard, shortbread dough:, 150g all-purpose flour, 75g lard

Methods

Measurements

Measurements

Measurements

Measurements

1. Filling I Curry Beef: Beef washed first cut into small pieces, chopped with a knife into minced beef.

2. Add black pepper, Thai red curry paste, sugar, sesame oil, fine minced garlic, minced ginger, minced scallions and other code flavors, wrap the insurance film into the refrigerator to marinate overnight.

3. Filling II triple yolk - matcha filling: sugar in a bowl, butter in the microwave oven in the microwave melting, pour and sugar and stir together until uniform.

4. Add milk and stir together.

5. Sift in the cooked flour, glutinous rice flour and matcha powder, and use a spatula to mix the powder and liquid into a dough.

6. Creamy taro puree filling: taro is first washed and steamed in a pressure cooker.

7. Peeled and pressed into taro puree with a rolling pin.

8. And then use a sieve through the sieve, the taro in the fiber and the head and tail of the harder pieces to remove to maintain the soft purity of taro puree.

9. Put the butter in the pan, melt it and add the taro puree to fry.

10. At this point you can add the sugar and milk powder to sauté together.

11. Stir-fry to the end of the taro puree is soft and non-stick pan, out can be used.

12. Salted egg yolks: Salted egg yolks are marinated in rum and a pinch of salt for 20 minutes.

13. Egg yolks into the baking dish, the middle layer of 180 degrees baked for 5 minutes to make it out of oil can be. Three layers of salted egg yolk: the innermost layer is a salted egg yolk, the middle layer is matcha filling, and the outermost layer is creamy taro puree filling.

14. Sourdough crust production process: first make the oil crust, gluten flour, powdered sugar sifted in a cooking pot and evenly.

15. Powder in the open nest, add water, use chopsticks to mix the water and flour, and then pour lard into the powder, kneaded into a dough for a water-oil crust.

16. Cover the dough with plastic wrap and set aside to relax for 20 minutes, at which point you can start making the shortbread dough.

17. Sift gluten-free flour into a cooking bowl, add lard to the flour, and mix the oil and flour with your hands to make a shortbread dough, and let it rest for 20 minutes.

18. Cover the board with plastic wrap and divide the two crusts into 22g of oil and 15g of shortcrust for each mooncake, then lift the plastic wrap and place it on the board and cover with plastic wrap immediately.

19. Remember the order of division, the process of division takes some time, and so the last one after the division, the first skin in front of the first one has been relaxed, to wrap the pastry from the division of the first one from the beginning to start again according to the order of the division of the pick up.

20. Roll out the dough, flatten it, and use a rolling pin to roll it into a round shape, wrapping it in the center of the cut shortening dough and wrapping it up.

21. Roll the dough into a long strip with a rolling pin, roll it up from the end, roll it into a tube, and let it rest for 15 minutes covered with plastic wrap.

22. Turn the dough into a tube and roll it out again with a rolling pin at 90 degrees. After rolling, let it rest for 15 minutes.

23. The second rolled out tube of oil skin is placed vertically, the collection of products from the center of the press down, and then down the mouth to form a round dough, with a rolling pin rolled into oil dough.

24. Wrap the center with the seasoned filling, close the mouth, close the mouth down, flatten it slightly and arrange it in a baking dish.

25. Puff pastry beef moon cake surface without brushing the egg egg wash, preheated oven 170 degrees, the first side of the baking 10 minutes, turn over and continue to bake for 8 minutes, turn over again and continue to bake for 8 minutes can be.

26. Three layers of egg yolk moon cake baking: preheated oven 170 degrees, the moon cake surface brushed with egg yolk mixture, dotted with black sesame seeds, medium upper and lower heat for 25 minutes.

Tips

Cooked flour and cooked glutinous rice flour is to mix the two with a clean pan fried five minutes to make the flour cooked hot. Three layers of salted egg yolk: the innermost layer is a grain of salted egg yolk, the middle layer is matcha filling, and the outermost layer is creamy taro puree filling. Each mooncake in the water oil skin 22 grams, shortening skin 15 grams, I did not weigh the filling, all by hand to grab their own. (The above portion of oil skin can make 17, shortcrust 15, more than the amount of two oil skin!)