Hint 2 ways to make sweet moon cakes at home

Mid -Autumn Festival brings bright moonlit nights, small lanterns and family gathering atmosphere. In the midst of modern life, making moon cakes at home is not only an interesting manual experience, but also helps you control materials such as reducing sugar, increasing natural flavor … to bring a friendly gift to your loved ones.

1. Stir -fried moon cakes

Ingredient

Fried nuggets

• 400 ml of 5 pineapple water
• 200 g of dry nuggets (or 450 g of fresh nuggets)
• 50 g coconut milk
• 50 g of white sugar
• 1 g of salt
• 2 drops of green food
• 200 g fresh coconuts
• 50 g of sugar

Crust

• 100 g of grilled sugar water (or honey)
• 1/8 teaspoons of baking soda
• 20 g of cooking oil
• 5 g of milk powder
• 5 g Lion powder
• 5g peanut butter
• 260 g of pearl flour

Making

• Coconut slugs: Marinate coconut grated with 50 g of at least 30 minutes for coconut to absorb sugar. Put in non -stick pan, medium heat, stir continuously until the coconut is dried, lean, slightly clear. Then let cool.
• Cook pineapple leaves and prepare a water mixture: boil 400 ml of water with pineapple leaves, lower the heat for about 5 minutes, then remove the leaves. Add coconut milk, sugar, salt, cooking oil, green. Stirred.
• Stir -fry nuggets: If you use dry, washed nuggets, soak for 30 minutes to expand. If you use fresh nuggets, skip the soaking step. Put the nuggets in the pan with a mixture of newly cooked water, stir -fry the average fire, stir continuously. Initially the nuggets, then adhesive into blocks. When the nucleus reaches the plasticity without flowing, take a small piece, if the form is held. Turn off the stove, mix with coconut slugs. Divide the nucleus of 90 g, sealed, leaving in the refrigerator for 30-60 minutes.

Crust

• Mix baking soda into sugar water, wait 10 minutes to react stably.
• Add cooking oil, peanut butter, stir until the emulsion mixture.
• Add flour, milk powder, lion powder, squeeze lightly until the dough is homogeneous. Closed, 30 minutes to make the dough flexible.

Biscuit

Divide the membership dough 60 g, thin handle, filling, molding.

Warm up 220 degrees Celsius at least 30 minutes. Bake the first time: 220 degrees C for 10-13 minutes.

Let the cake cool for about 2 hours, spread the egg yolk with 5 ml of white wine (remove if you want the bare shell). 2nd baking: 220 degrees C in 10 minutes.

After baking, overnight. Fast soft nuggets, if you want crispy crust, you should enjoy when the cake is still warm.

2. Green bean moon cakes

Ingredient

• 150 g of green beans
• 30 g of pineapple leaves 70ml water
• 15 g of glutinous rice flour
• 80-90g road
• 1 pinch of salt
• 50-54 g of cooking oil (can be partially replaced with coconut oil)

Making

• Soak and boil beans: Soak beans for 4-5 hours (or overnight). Boil beans with high heat, open the lid, remove the broth to reduce the pungent smell. Add new water to the bean surface about 1 fingers, simmer 20-25 minutes until the beans are soaked, the water is dry.
• Grind beans and prepare a mixture of pineapple leaf water: Grind beans smooth, solid, not thin. Pineapple leaves grind with 70 ml of water, filtered water. Mix with glutinous rice flour, sugar, salt.
• Mix oil and slugs: Mix 40 g of 13 g of coconut oil (can adjust the ratio according to your preference). Put the beans mixed with pineapple leaf water into the pan, medium slugs, constantly harassing. The first 5 minutes, mix well. Then, season the sugar if necessary. Slug for about 30 minutes for flexible, not sticking pan.
• Perfect and bake: When the filling cools, divide the small members, cover the crust and bake like the formula of the nuggets (shells, molding, twice baking).