Non-Cantonese style - home-style crispy mooncakes

Overview

Last year our chef’s snowskin mooncakes were a hit, so this year I’m going to try a different flavor. This home-made crispy mooncake with kidney bean and cashew nut filling does not require the inverted syrup of Cantonese-style mooncakes. It has home-made ingredients, a crispy texture, and a private taste. I made some improvements based on the recipe online, and the kidney bean filling is also homemade.

Tags

• mid-autumn festival
• mooncakes
• cooked flour
• crust ingredients
• dried kidney beans
• edible oil
• egg
• filling ingredients
• little soda
• ripe cashew nuts
• white sugar
• plain flour

Ingredients

Steps

1. 1 To make kidney bean and cashew nut filling: soak white kidney beans for at least 8 hours

   

2. 2 I spent a day and a night

   

3. 3 Some of the skin was not peeled off enough after 8 hours

   

4. 4 It is easy to peel after it is completely soaked

   

5. 5 Add water to the pressure cooker to cover the kidney beans and press for 30 minutes. Later, I did it again, and it felt like the water would cover the beans.

   

6. 6 During this period, you can stir-fry the flour. Do not add any oil to the wok and stir-fry over low heat

   

7. 7 When I took off the pot, the kidney beans looked quite watery

   

8. 8 Add sugar, turn on fire and simmer

   

9. 9 Boil the water over medium heat, stirring constantly with a spoon

   

10. 10 It will start to thicken after ten minutes. If you add the right amount of water, you can reach this level in a few minutes

    

11. 11 Add the cooking oil several times, making sure the oil and refried beans are fully blended each time

    

12. 12 When the bean paste is obviously formed, turn off the heat and add cooked flour

    

13. 13 After mixing, the mashed beans are very stiff

    

14. 14 Serve out

    

15. 15 Let cool slightly and divide into small balls. Break the cashew nuts into small pieces

    

16. 16 Knead in cashews

    

17. 17 Make the pie crust: beat half of the eggs into liquid, add sugar and stir until the sugar dissolves

    

18. 18 Then add oil and baking soda and mix well

    

19. 19 Finally stir in the flour

    

20. 20 Just use chopsticks to stir slightly until there is no dry powder

    

21. 21 Let the cooked noodles rest in the refrigerator or room temperature for 2 hours. You can also wrap them directly

    

22. 22 Then take it out and divide it into small balls

    

23. 23 Take one and press it into a disc with your hand

    

24. 24 Put the filling

    

25. 25 Slowly push the pie crust up

    

26. 26 seal

    

27. 27 Put the rounded "ball" into the mold

    

28. 28 Flatten with your fingers

    

29. 29 Turn it over and press it onto the baking sheet with a little force

    

30. 30 Demold

    

31. 31 Preheat the oven to 210 degrees. The light-colored ones are the mooncakes with butter crust made at the same time

    

32. 32 Bake at this temperature for 5 minutes, then take out and brush with a thin layer of egg wash

    

33. 33 Return to the oven and bake at 180 degrees for 10-15 minutes

    

34. 34 Take it out of the oven and let it cool in the sun

    

35. 35 The mold I used was 75g in size, and the cookie dough was not filled too full, so I made 5 pieces.

    

36. 36 It will still be easier to color if the fire is higher, but there will also be slight cracks

    

37. 37 The sweetness of the kidney bean filling is just right, but the cashew nuts are a bit wasted and the original flavor cannot be tasted. If you don’t want to look monotonous, just get some relatively low-cost peanuts.

    

38. 38 When freshly baked, the mooncakes are relatively hard, but the dough tastes quite crispy, and the texture remains the same after two days