Beef mooncake
Overview
The Mid-Autumn Festival is coming soon, and all kinds of mooncakes are on display. I also love everyone’s favorite five-nuts, bean paste, lotus paste, etc. I also particularly like salty mooncakes, especially beef mooncakes. Our family makes mooncakes of this flavor every year. Because they are salty and not greasy, and the sugar content is not high, one person can eat one piece at a time. Since I am making my own mooncakes, let’s start with beef.
Tags
Ingredients
Steps
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Pour all the inverted syrup, oil, and water into a small basin, and stir until they are completely combined into a thick slurry
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Then add flour and milk powder,
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Stir into dough and set aside for an hour.
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Homemade red bean paste (contains a little sugar
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A piece of spiced beef, diced
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Put it into a food processor and beat into small particles,
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Pour it into a basin, add red bean paste, cooked glutinous rice flour, black and white sesame seeds and salt and pepper. Stir thoroughly and then add water to adjust the dryness and humidity. The amount of water added is flexibly adjusted according to the filling, because the dryness of the beef and the dryness and humidity of the bean paste will affect it. Mix well and let it sit for a while
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Divide into doses.
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Divide the beef filling into 50g portions and the dough into 20g portions
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Doing it one by one, I made two styles: square and round. Remember to sprinkle cooked flour into the mold every time before filling it, otherwise it will stick to the mold.
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Baking mooncakes: Preheat the oven at 170 for 5 minutes. Spray water on the surface of the mooncakes before putting them in the oven. Bake for 5-7 minutes. When the surface is slightly colored, apply an even layer of egg wash. Do not brush too thickly, otherwise the pattern will be ugly. Brush with egg wash and continue baking for about 15 minutes. Pay more attention to the color changes in the last 2 minutes. The oven temperature can be adjusted flexibly depending on the conditions of your own oven.
