1, carrots steamed and peeled.

2, the cooking machine into a puree.

3, carrot puree in a pot.

4, prepare the ingredients.

5, according to the amount of carrots appropriate to add glutinous rice flour, chenggong powder, sugar.

6, stir with chopsticks. Add the appropriate amount of rice flour.

7, can be kneaded into a non-sticky dough is appropriate. Wrap the dough in plastic wrap and set aside.

8: Prepare olive oil in a bowl, but if you don't have any, you can use vegetable oil such as corn oil.

9: Shape the bean paste filling into flat balls of the same size. Make the dough into an even batter.

10, wrap the bean paste filling in the dough.

11, Seal it.

12, hands sticky olive oil to avoid sticking, hands knead the wrapped dough until smooth.

13: Shape the dough into an oval and press it flat in the mold.

14, push out, molding. Since you have oil on your hands, the mold won't stick to the dough.

15, the moon cake is ready. The bottom of the plate is brushed with oil in advance to avoid sticking.

16, covered with plastic wrap cold water steamer 25-30 minutes.

17, turn off the heat and smother for three or five minutes.

18, out of the pot.

19, bean paste filling, very delicious.

20, beautiful soft steamed moon cakes healthy and not on fire. It's also good to eat it cold!

Practice 2,

Materials

220 grams of flour, 15 grams of milk powder, 150 grams of sugar syrup, 2 grams of spaghetti, 50 grams of peanut oil, 650 grams of bean paste, 50 grams of cooked sesame seeds, 14 salted egg yolks, egg yolk water

Methods

1. spaghetti is a kind of alkaline aqueous solution, the composition of which is more complex. If you can't buy it, you can make it by mixing lye and water at a ratio of 1:3 (for example, 10 grams of lye to 30 grams of water to make 40 grams of spout). Add the water to the molasses and stir to combine well.

2. Add peanut oil to the syrup mixture and mix well.

3. Pour in the flour and milk powder and knead the dough. Cover the dough with plastic wrap and let it rest for 1 hour.

4. Soak the salted egg yolks in vegetable oil for half an hour to remove the fishy flavor. Then bake in a preheated oven at 150 degrees for 10 minutes.

5. After the dough has rested, divide it into 15g portions. Mix the bean paste and white sesame seeds and divide into small portions. The total weight of one portion of bean paste and half of the egg yolk is 30 grams, and the ratio of the skin to the filling is 15:30

6. Divide one portion of the bean paste filling into two pieces, and sandwich the yolks in the center, and knead the yolks into a round shape.

7. Take a pie crust dough and flatten it in the palm of your hand. Place the bean paste filling in the center of the dough, and use both hands to slowly push the crust up and around the bean paste.

8. Continue to push up until the bean paste is completely wrapped. Once wrapped, roll it into a ball. (For newbies, it's much easier to push the crust down over the bean paste, hehehe.)

9. Dust the ball with a little flour to make it easier to unmold. Place the ball of dough into the mooncake mold.

10. Press the mold onto a baking sheet lined with a silicone baking mat and press out the mooncake pattern.