Make your own mid-autumn festival mooncakes, low sugar, skin and fragrant filling, with a good cup of tea, really great!
By Jill Loves Stove Coffee _JillCook
<h2>Royalties</h2>
Filling
Mung bean kernels 300g
Sugar 180g
Olive oil 50g
Pork grind 150g
Shallot crisp 50g
A little peppercorn powder
Pepper a little
Chicken essence a little
A little oyster sauce
A pinch of salt
Medium gluten flour (oil skin) 200g
Powdered sugar (oil skin) 10g
Water (oil skin) 70g
Olive oil (oil skin) 50g
Low gluten flour (puff pastry) 150g
Olive oil (puff pastry) 50g
<h2>Practice steps</h2>
1. Wash the mung bean kernels and soak in water for 2 hours. B. Drain the water, put it in an electric pot and steam until the mung beans are crushed by hand. C. In a pot of 50g olive oil, 10g powdered sugar, steamed mung bean kernels, stir over low heat until the mung bean kernels are waterless and divided into balls.
2: Heat over medium heat, add pork ground meat, fried shallots and stir-fry until the meat is cooked, season with a little peppercorn powder, pepper, chicken essence, oyster sauce and salt and stir-fry well.
3. A. Put the ingredients of the oil skin and the material of the puff pastry into two basins and mix well, knead into the oil skin and puff pastry dough, cover with plastic wrap and wake up for 30 minutes. B. Divide the left-in oil crust and puff pastry dough into 15 portions and roll into a round shape. C. Take a oil crust and flatten it, wrap it in a puff pastry, pinch it tightly and wrap it into a dough. D. Roll out 15 doughs into elliptical elongated shapes and roll them up; roll out the dough into long strips and roll them up again; roll up the dough, cover with plastic wrap and let stand for 30 minutes.
4, wake up the dough, the mouth is facing up, the two sides of the spiral mouth to the middle of the press, the dough is flattened, rolled into a round sheet, wrapped in mung bean kernels and ground meat filling, pinch the mouth, slightly rounded to form a circle.
5: Put the dough into the electric pot, press the cook button, jump to the insulation key, turn the noodles, and then press the cooking button, bake until both sides are golden brown to get out of the pot.
6. Pair with a refreshing and greasy cup of coix kernel five-grain tea!
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