Cantonese-style mooncakes with white beans and pine nuts and beef cubes

Overview

The Mid-Autumn Festival is approaching this year. The mooncakes in supermarkets are expensive and unrealistic. Last week I wanted to make snowskin and bought a mooncake mold. Today I also want to try making a Cantonese-style mooncake. There is no room for change in the Cantonese-style mooncake crust. I can only make a breakthrough in the indentation. Yes, this time I used white cloud beans and added pine nuts. I used cooked ones, so I didn’t need to bake them. There are two men in the family. The older man likes meat and salty food, and the younger man likes sweet food, so I had to neutralize it. It’s sweet, salty, and meaty!

Tags

• baking
• children
• mid-autumn festival
• all-purpose flour
• beef cubes
• egg yolk
• invert syrup
• jianshui
• milk powder
• peanut oil
• white cloud beans
• white sugar

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Pour the inverted syrup into a basin, then add peanut oil and water and stir evenly with a manual egg beater

   

3. 3 Sift in flour and milk powder

   

4. 4 Knead it into a smooth dough with your hands, cover it with plastic wrap and let it rest for 2 hours

   

5. 5 Cut the dough into required grams according to the ratio of 1:4 or 3:7. Mine is a 50g mold and I use 10g for the dough. The filling is 40g

   

6. 6 Divide the filling into 40g balls evenly

   

7. 7 Put the beef into the stuffing and wrap it well

   

8. 8 Press the ice skin thinly and put the stuffing wrapped in beef cubes into it

   

9. 9 Use the mooncake mold to make your own dough

   

10. 10 Put it in the oven, preheat at 200° for 5 minutes, bake for another 5 minutes, take it out, brush with egg yolk, and bake for the last 15 minutes