2, bean paste (can be made into 8 50g moon cakes) Material: 300g red beans peanut oil 50g sugar 60g Practice: Put the red beans in a casserole after soaking, put more water, cook in water for 3 hours until the red beans are crisp, take them out and sieve; Put peanut oil in the pot and heat it over medium heat. Put the red bean paste into the pot and stir well, then add sugar and stir well.
3, jujube paste (can be used as stuffing for four 50g moon cakes) Material: jujube 250g peanut oil 30g sugar 20g Practice: soak the jujube, steam it in a steamer for 30 minutes until it is cooked, and remove the shell and core. Put the jujube paste into the pot, stir well, then add sugar and mix well (jujube itself is sweet, and sugar is less than other fillings)
4, lotus seed: (can make 6 50g moon cakes) Material: lotus seed 250g peanut oil 30g sugar 50g Practice: lotus seed soaked hair (soaked for more than four hours, usually soaked before going to work, you can use it when you go home at night); The core in the middle of the lotus seed is bitter, so it needs to be boiled in water. Put it in a casserole and boil it for 3 hours until the lotus seed becomes soft. Take it out and break it with a blender and sieve it into lotus paste. Add peanut oil and lotus seed paste into the pot, stir well, add sugar and stir well, and add cream if you like.
5, taro: (can make 8 50g moon cake stuffing) Material: taro 300g peanut oil 60g sugar 60g Practice: steamed taro, about 40 minutes, you can poke taro with chopsticks, if it is easy to penetrate, it means cooked; Take out taro, pulverizing, and sieve to obtain taro paste; Put peanut oil in the pot, put taro paste in the pot, stir well, add sugar and stir well.
6, pumpkin: (can make 8 50g moon cakes) Material: pumpkin 300g peanut oil 60g sugar 20g Practice: pumpkin steamed for almost 40 minutes; Take out pumpkin, crushing, and sieve into mud; Add peanut oil and pumpkin puree into the pot, stir well, then add sugar and mix well.
7, chestnuts: (can be made into 8 50g moon cakes) Material: chestnuts 500g peanut oil 80g sugar 80g Practice: chestnuts with shells are boiled in water for about 20 minutes; Taking out chestnuts, cutting, taking out chestnuts with a small spoon, pulverizing with a pulverizer (dry grinding, i.e. straight knife), and sieving; (Sieving can be omitted) Put peanut oil in the pot, put chestnut puree in the pot, stir well, then add sugar and stir well.
8. pretend to be egg yolk with pumpkin! ! ! When making pumpkin stuffing, I think its color and texture are close to salted egg yolk, so I specially took a part of pumpkin sauce and fried it with salt to disguise the egg yolk. Ha ha, the effect is not bad, almost confusing. Hehe, take 50g taro moon cake as an example. Take 15g salted pumpkin and 25g taro pumpkin stuffing, round them and flatten them. Put pumpkin stuffing on taro, wrap it up, wrap it around and sum it up. You should fry the pumpkin stuffing dry, so it is not easy to deform. In addition, the amount of pumpkin can be appropriately increased to15g; ; It is better to put the fried stuffing in the refrigerator for one night before filling, which is easier to operate; Pumpkin stuffing is slightly salty when fried and tastes more like salted egg yolk.
9. Ingredients of milk king stuffing: 200g of eggs, 250g of sugar, 0/00g of butter/kloc, 30g of custard powder and 50% of milk powder. Restraint method: 1. First, beat the eggs into a container, add sugar and softened butter, and stir well. Add custard powder and milk powder and mix well. 2. Put the evenly stirred cream into a pot and steam it, stirring it every 10 minute/time, and steam for 30-40 minutes until it is cooked and cool.