Ingredients: flour115g, invert syrup 80g, alkaline water 2g, peanut oil 30g, red bean paste and salted egg yolk.
Practice: put the syrup in a basin, add oil and alkaline water and stir well, sieve in the flour and stir well, cover it with plastic wrap and let it stand for 2 hours.
Take out the dough that has stood still and divide it into small portions and knead it round for later use. Divide the red bean paste into small portions, knead it round and flatten it, and put it in the mouth of salted duck eggs for later use.
Dry the static dough into a round cake, put it into the kneaded bean paste stuffing to tighten the mouth, knead it round, and put it in a moon cake mold to press it out of shape for later use.
Spread a layer of tin foil on the baking tray and put in the prepared moon cakes. Preheat the oven to 180℃, put it in a baking tray and bake for 10 minutes until the surface is golden, and then take it out and put it on a tray for use.
Mung bean moon cake
Ingredients: rice120g, glutinous rice150g, starch 80g, mung bean 400g, oil100g, sugar170g, appropriate amount of cooked glutinous rice flour, 80g of honey and appropriate amount of sesame oil.
Put rice and glutinous rice in a basin and soak them in water for later use. Wash mung beans, put them in a pot and soak them in water for one night, remove and rub off the skins on them, rinse them off, and put them in a pot for steaming.
Pour the steamed mung beans into the cooking machine and mash them. Pour the beaten mung beans into the pot and stir-fry for a while. Pour in oil and sugar and stir-fry into a ball. Pour in honey and stir-fry evenly. Take it out and put it on a plate to cool. Divide it into small portions and rub it into a ball for later use.
Pour the soaked rice and glutinous rice into a cooking machine to make paste again, sieve and let it stand for half a day. Pour off the clear water on it, add starch, sugar and oil, stir well, and steam in a pot for 20 minutes.
Take out the steamed rice paste, air-cool, divide it into small portions, roll it into a cake shape, put it into the rolled mung bean stuffing, roll it around in cooked glutinous rice flour, press it into a mold, and put it on a plate to eat.
Fresh meat moon cake
Ingredients: 200 grams of medium gluten flour, 20 grams of sugar powder, 60 grams of lard, 70 grams of water, low gluten flour 135 grams, 63 grams of lard, 50 grams of pickled mustard tuber, 200 grams of pork, 2 grams of black pepper, 2 grams of salt, and soy sauce 1 spoon.
Practice: put the medium-gluten flour in a basin, add sugar powder, lard and water, stir well, knead into a smooth dough, cover it with plastic wrap and let it stand for use. Add low-gluten flour and 63g lard into another small pot, stir well, knead into dough, cover with plastic wrap and let stand for 30 minutes.
Take the dough out and divide it into equal small balls, rub it round and cover it with plastic wrap and let it stand for 20 minutes. Make the water-oil crust into a round cake, and cover the mouth with plastic wrap to stand for 10 minute.
Wash the pork and cut it into powder, cut the mustard tuber into pieces and put it in a basin. Add black pepper, salt and soy sauce and stir well for later use. Take the dough out and put it on the chopping board, roll it into a cow tongue, and let it stand for 5 minutes. Roll it into a long strip, roll it up and press it vertically to form a round cake.
Put the stirred stuffing on the round cake, tighten the mouth and close it down for later use. Spread a layer of oil paper on the baking tray, put in the prepared moon cakes and print flowers on the surface. Preheat the oven at 180℃, bake in a baking pan for 25 minutes, take it out and serve.