Vegan mung bean crispy moon cake
By TyrelPouros
No one has taboos on vegan mooncakes, and everyone can eat them with confidence. Moreover, the calories are relatively low, and the taste of mung bean paste is acceptable to most people.
Recipe Recommendations
- medium-gluten flour 100g
- low-gluten flour 135g
- olive oil 80g
- powdered sugar 15g
- cold water 52g
- dried mushrooms 6 big flowers
- putrid skin a
- fine sugar 200g
- peanut oil 60g
- cooked white sesame seeds appropriate amount
- soy appropriate amount
- sugar appropriate amount
- white pepper appropriate amount
- salt appropriate amount
Steps for Vegan mung bean crispy moon cake
1
Wash shelled green beans, soak for 2 hours, put them in a pan and cook until soft and tender.
2
Press the cooked mung beans into a paste shape.
3
Add peanut oil and stir fry over low heat (Don't use soybean oil, it won't be so fragrant after frying. The more peanut oil you put in, the better it will be. If you are afraid of too much oil, add it according to the amount I give).
4
Add fine granulated sugar or powdered sugar and stir well. Be sure to stir continuously over low heat until all the mung bean paste becomes a large piece. You can put it aside. This is the sweet stuffing (it tastes better when fried in an iron pot)
5
For salty fillings, stir-fry diced rotten skin, diced mushrooms, and mashed sesame seeds with sesame oil over low heat. Be patient, slowly stir-fry the more fragrant, then add soy sauce, sugar, salt, white pepper powder (sugar is one-half of soy sauce, salt can only be one-quarter of soy sauce, and appropriate amount of white pepper powder).
6
Wrap the stir-fried mushrooms into the stir-fried mung bean paste and wrap them into a ball.
7
Prepare the dough, sieve the medium-gluten flour and add the sifted sugar powder, knead the olive oil until the olive oil is absorbed by the flour, add appropriate amount of water and knead it into a dough (do not add water first and then add oil, you must add oil first and then add water) Let stand for 50 minutes.
8
Prepare the crispy dough, sieve the low-gluten flour, add olive oil, press into a uniform dough, and place it in the refrigerator to refrigerate. Do not rub it to avoid the gluten. Never add water.
9
Divide the resting dough and the crispy dough taken out of the refrigerator into 15-g rounds each.
10
Roll out the dough and wrap it with the crispy dough.
11
Roll out the wrapped dough into thin slices, small at one end and large at the other. Roll up and close it from the small direction to the large direction, and face down smoothly.
12
Cover with plastic wrap and let sit for 15 minutes.
13
After 15 minutes, roll the long-rolled dough roll into thin slices according to its own shape with a rolling pin.
14
Roll up the rolled dough still smooth side down, cover with plastic wrap and let stand for 25 minutes.
15
Press the finished dough in the middle, fold it in half, then close and roll it into a dough sheet of about 12CM, with a smooth surface outside.
16
Wrap the filling with dough (it can be made sweet or salty, depending on the taste).
17
After wrapping, place on the table with closed mouth down and let sit for 5 minutes.
18
Bake in a preheated oven at 170 ° C for 10 minutes.
19
After 10 minutes, adjust the temperature to 150 ° C and bake for another 15 minutes. If you want to have a golden appearance, you can brush it with soy milk or syrup (egg liquid is generally used for non-vegetarian foods).
20
Baked out of the oven and cooled, sweet filling, pure mung bean.
21
Salty stuffing, rotten mushroom skin and mung bean.