Red bean paste stuffing is widely used in making moon cakes and Chinese cakes.

Ingredients and formula: 250g red beans, 500g clear water, 30g white sugar, 50g maltose and 80g corn oil.

Practice:

1. Clean red beans, add 500 grams of water and cook in an electric pressure cooker for 40 minutes.

2. Put the cooked red beans into a multifunctional pot with its own breaking program and beat them into delicate red bean paste.

3. Add maltose, white sugar and corn oil.

4. Multi-function pot automatically stir-fry while heating, and stir-fry until it becomes a ball.

Tip: homemade mooncake stuffing is low in oil and sugar. If it is not used immediately after frying, it is recommended to put it in the refrigerator for freezing and storage, and take it out to warm it back and forth when using it. Baking is different from cooking, and the ingredients must be weighed with an electronic scale to the nearest gram. Cooked red bean paste can be broken with high-speed blender. The method of mung bean paste and lotus seed paste is the same as that of red bean paste.

Relatively speaking, northerners prefer moon cakes stuffed with jujube paste.

Ingredients and formula: 750g of red dates, 50g of maltose, 0/20g of corn oil/kloc-0, and appropriate amount of water.

Practice:

1. Clean the red dates, add appropriate amount of water and put them into the casserole.

2. Open the fire and cook the red dates until they are soft and rotten. After cooling, put on disposable gloves to clean up the skin and stone of the red dates.

3. Fill out the delicate red jujube paste, and don't need to break it with tools.

4. Pour the red jujube paste into a non-stick pan and stir fry over low heat. Pour a small amount of corn oil into the red jujube paste several times and stir fry until it is absorbed.

5. Put maltose into the red jujube paste and continue to stir-fry until it is absorbed.

6. Stir-fry the red jujube mud until it doesn't touch the shovel, so you can turn off the fire.

Tip: Jujube itself has a certain sweetness, so you don't need to add too much sugar. Stir-fried jujube stuffing must use a non-stick pan, stir-fry over medium and small fire to avoid pasting the pan.

Jinsha pumpkin stuffing looks beautiful in color, but it has a little moisture and is only suitable for making iced moon cakes.

Ingredients and formula: 2000g of old pumpkin, 0/50g of corn oil/kloc-,0/00g of maltose/kloc-and 30g of white sugar.

Practice:

1. Peel the old pumpkin, remove the pulp and pumpkin seeds, cut into small pieces and steam 12 minutes.

2. Pressed the steamed pumpkin into pumpkin puree with a spoon, put it into a non-stick pan, add corn oil into pumpkin puree for 3-4 times, and stir-fry over low heat.

3. Stir-fry the pumpkin puree until the water is dry, add maltose and white sugar and continue to stir-fry for a while.

4. Stir-fry the pumpkin puree into a ball and turn off the fire without touching the shovel.

Tip: Stir-fried stuffing with maltose can make the stuffing dough faster and better. Without maltose, you can exchange the same amount of white sugar. Honey is not recommended.

Blueberry taro stuffing This filling is ice-cold and delicious when it is used as an iced moon cake.

Ingredients and formula: Lipu taro130g, homemade blueberry jam 20g.

Practice:

1. Lipu taro is peeled, cleaned, cut into slender strips, put in a boiling pot and steamed for 8 minutes.

2. Add homemade blueberry jam to the taro strips and press the taro into granular taro paste with a spoon.

3. Mix blueberry jam and taro paste evenly.

4. Divide the blueberry taro stuffing into 6 balls according to 25g each (please ignore the purple potato stuffing on the right).

Refreshing five-kernel stuffing Many elderly people like to eat moon cakes with five-kernel stuffing.

Ingredients and formula: 43g walnut kernel, 43g sunflower seed kernel, 43g pine nut kernel, 43g oatmeal, 43g peanut, 38g wax gourd sugar, 20g cranberry, 70g white sugar, 73g cold boiled water, 28g corn oil and 95g glutinous rice flour. The amount of the formula can be divided into 15 stuffing balls with 35g, and the moon cake skin and five-kernel stuffing can be made into 15 50g moon cakes according to the ratio of 3: 7.

Practice:

1. Put all ingredients in the recipe into a deep basin.

2. Put on disposable gloves and mix all the ingredients evenly.

3. Weigh with an electronic scale and divide the refreshing five-kernel stuffing into 35g each.

Tip: Stir-fry glutinous rice flour with low fire for 2 minutes in advance, and your hands will feel a little hot.