This article intends to tell readers how to make mung bean crust and red been filling mooncake. You will know how to make it after you read our article. It is very easy to do as long as you are patient to read over the practices.
The practice of mung bean crust:
Soak the mung beans for two hours, rinse them well, put them in an electric pressure cooker and cook for 30 minutes. Put those cooked mung beans into the juicer to make a juice, filter the bean dregs with a colander and get the juice. Add a certain amount of mung bean juice to the flour, put it in a bag and let it rise for 20 minutes, knead it into a green dough, divide it into 25 grams and squash the dough.
Red bean paste practise:
Soak the red beans for two hours, rinse them off, put them in an electric pressure cooker and cook for 30 minutes. Do not filter out the soup of cooked red beans. It will become thicker after it has cooled down. Put them together in the blender and make a paste.
Prepare a non-stick pan, pour the red bean paste, turn on a low heat and start to fry.
Add a certain amount of syrup to the red bean paste. Stir-fry for about 10 minutes after adding the syrup, and the water evaporates a lot. Stir while frying, the pattern lines are obvious. Add the peanut oil three times, and mix the peanut oil in advance. Each time you put the oil, wait until all the oil is absorbed, and then put it down. Once the oil is used, the frying is continued, and the frying is continued for about 12 minutes until the end that the frying is basically solid. The frying needs to be squeezed and it is very solidified.
Proportion of Crust and fillings is 3:7, you can also make 50g, 75g, 100g, 9g water, 95g peanut oil, 215g syrup, 310g all-purpose flour.
The mung bean skin dough is flattened and wrapped with red bean paste filling.
Roll the mooncake ball in the flour, shake off the excess flour, and press the mold.
Preheat the oven at 190 degrees in advance, bake for 5 minutes and brush with egg mixture, and then continue to bake for 8-10 minutes.