Snowskin mooncake 50g (double filling: mung bean and red bean)

Snowskin mooncake 50g (double filling: mung bean and red bean)

Overview

There are many people making mooncakes around. I didn’t like eating them at first, but seeing everyone making them in full swing makes me feel itchy... Make a few and give them to your parents! :)

Tags

Ingredients

Steps

  1. Pick the red beans clean

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 1

  2. Pick the mung beans clean

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 2

  3. After washing, put it into a pressure cooker, pour water up to two little fingers above the beans, boil the water and simmer on low heat for half an hour

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 3

  4. Put the cooked beans into a food processor, add water and stir. Remember, no need to peel.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 4

  5. Add brown sugar and stir together

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 5

  6. If it's a little dry, add a little more water. Don't add too much water each time. Look, it's all mixed.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 6

  7. Fry the vegetable oil and bean paste together. If it is not sweet enough, you can add some more brown sugar.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 7

  8. It will be ready when it is fried and there will be no water left. Let cool.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 8

  9. Fry 50g glutinous rice flour until slightly brown. It's cake powder.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 9

  10. This should be step 14: knead the cooled dough into a smooth dough

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 10

  11. For a 50g mold, the ratio of skin to filling is: 30:20

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 11

  12. Wrap the stuffing into the skin

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 12

  13. All wrapped up

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 13

  14. Sprinkle some cake flour into the mold in advance, which is the glutinous rice flour you just fried, to prevent sticking. Then put the wrapped dumplings inside

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 14

  15. One press, one press, and it comes out! (After reading this step, go to 19)

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 15

  16. This should be step 11: Pour 50g of glutinous rice flour, sticky rice flour, rice flour, white sugar, and vegetable oil into a large bowl, and stir in one direction until there are no particles

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 16

  17. This is step 12: Place the large bowl in the pot and steam for 20 minutes. Stir in one direction at about 10 minutes.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 17

  18. After taking it out of the pan, stir in one direction to form a batter and let cool completely.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 18

  19. It’s all done

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 19

  20. Let’s take a photo

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 20

  21. Stir it up, then put it all in the refrigerator for half an hour to an hour

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 21

  22. Okay, you can cut it up and eat it.

    Snowskin mooncake 50g (double filling: mung bean and red bean) step 22