Ingredients

Water Crust:

1: 320g (2 cups) medium gluten flour (All purpose flour), mix with 2 tbsp (28g) sugar.

2: 60g (1/3 cup) lard, corn oil or canola oil, 180g (about 3/4 cup + 1.5 tbsp) water.

Crust:

3: Cake and Pastry flour 190g (1 and 1/3 cups), corn oil 105g (1/2 cup).

Filling:

4: 120g of meat floss, I used homemade Hokkien pork floss, see Hokkien pork floss for recipe.

Mung bean paste:

5: 400g bag of peeled green beans, rinsed.

6: 160 grams of sugar - 220 grams (3/4 cup - 1 cup, sweetness adjusted by yourself), 60 grams of corn oil (1/3 cup).

Egg wash: 1 egg yolk with 1 tbsp water.

Garnish: 1 tbsp white sesame seeds.

Note: 1 cup = 240 ml, 1 tbsp (1t) = 15 ml, 1 tsp (1t) = 5 ml. The above amount will make 24 mung bean pastries.

How to make it

Mung bean paste: Put 3 cups of water and washed mung beans in a pot, boil it over high heat until it comes to a rolling boil, reduce the heat and cook it for 45 minutes until it is soft and sticky, then put in the sugar and oil of Ingredient 6, and stir-fry it over medium-low heat until the filling is dry and there is no more water vapor in it.

ShuiPi: Pour the ingredients of Ingredient 2) into Ingredient 1) and form a soft dough, then knead until smooth, and let it rest for 30 minutes in a moisturized place.

Oil crust: Combine all ingredients of Ingredient 3) and form a soft dough.

Filling: Divide the mung bean paste into 24 equal portions (about 45g per portion), take one portion and press it into a round cake. Place 1.5 tsp (about 5g) of Hokkien Pork Pine in the center, wrap it up and shape it into a ball.

Mung Bean Ponte: Coat your hands with a little corn oil, then knead the water skin into 2cm diameter strips, and then pull them into 24 pieces for the water skin, and the oil skin into 24 pieces as well. The oil skin is also divided into 24 parts. Use plastic wrap to cover the other skins to moisturize the process (I usually make a batch of 6). Roll out one part of the water skin into a long round pancake, take one part of the oil skin and spread it evenly on the rolled out water skin, roll it horizontally from one end into a tube. Turn it 90 degrees, flatten it and roll it out again lengthwise, then fold it 3 times. Next, roll out into a rectangle, roll up lengthwise, then coupon horizontally to form a small cylinder, and let it rest for 10 minutes to relax. Turn the roll to the side, flatten the cylinder, and then roll it out to a round shape, so that the mooncake has more layers and is thinner.

Place a ball of filling on top of the mooncake, pinch to close the mouth, and then flip it over 180 degrees to place it in a 7cm diameter circle and flatten it. This way, the finished product will be consistent and beautiful. Place the mung bean pastries on a baking sheet, brush with egg wash, sprinkle with a few white sesame seeds, and bake in a preheated 375F/190 degrees Celsius oven for 24-25 minutes. If the color is not good, turn on Broil Low for 1 to 2 minutes. Ovens vary, so check the temperature and time. When it cools down a bit, it's ready to eat.

Pastry moon cake practice two

Materials

Water grease crust ingredients: 200g of gluten-free flour, 25g of powdered sugar, lard, 50g of butter, 1 egg, 70ml of lukewarm water, shortening ingredients: 20g of butter, 20g of oil, 100g of gluten-free flour, moon cake stuffing ingredients: 200g of pork stuffing, chopped scallions, freshly chopped mushrooms, soaked ear fungus (minced) each 30g, 10g of salt, 1.5g of spices, 2g of salt, 1g of salt, 2g of salt, 2g of salt, 2g of salt, 2g of salt, 2g of salt, 2g of salt, 2g of salt. 30g, 10g salt, 10ml sesame oil

Practice

Sift the flour and powdered sugar, add the butter, egg and warm water, and form a soft dough, cover with plastic wrap and leave for 15 minutes. Sift the low gluten flour and add the melted butter and oil, knead until the surface is smooth. Place all the mooncake filling ingredients in a container so that they are whisked clockwise and stiffened.

Divide the pastry into 6:4 equal portions. Wrap the dough around the shortening, roll it up, fold it over three times, shape it into a dough ball, wrap it in the mooncake filling and press it into a small round cake, and let it rest for 15 minutes. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mooncakes one by one.

Set the temperature knob on the DONGLING electric oven to "200 degrees", set the function knob to "Upper and Lower Tube Heating", and set the time knob to 25 minutes (or press the "Cookies" button to set the time to 25 minutes). Press the "Cookies" button and adjust the temperature to 200 degrees and the time to 25 minutes by using the "Time/Temperature" up and down buttons and the "Timer" button.) Place the baking tray in the oven cavity and bake with the glass door closed. 25 minutes later, remove the tray from the oven and enjoy.

Tips

When arranging the mooncakes in the baking dish, you should leave enough distance between the mooncakes so that they don't stick to each other during baking.

If you want to save time, you can wrap the entire water-oil crust in shortening, roll it out into a large pancake, roll it up from one end and then cut it into small dough balls.

The 200g of gluten flour can be made by mixing 150 of low gluten flour with 50g of high gluten flour.

You can also replace the fresh meat filling with bean paste filling in the puff pastry mooncake, from salty to sweet, and try more, the puff pastry method remains unchanged.