method

1752Currently online
142Today's Reading
13Share Today
Multilingual display

Beef mooncake recipe

2018-03-16 08:00:29

Beef mooncake

Food ingredient
1

Each mooncake filling is 80g

2

200g Veismet beef granules

3

Mung bean paste 1000g

4

Milk 50g

5

Butter 50g

6

Mooncake skin each 22g

7

Syrup 130g

8

Peanut oil 56g

9

Low gluten powder 100g

10

High gluten powder 40g

11

2 egg yolks

12

Alkaline water 3-4g

13

Peanut oil in small quantities

Methods/Steps
1

Make the crust first: Mix syrup with lye water until smooth

2

Add oil in 3 batches, stirring well

3

Add the sifted plain flour and mix well

4

Cover with plastic wrap and let sit for 1 hour

5

Next, make the filling and whisk the mung bean paste until it is grainless, then add the milk and the Anka butter and stir well. Add the beef cubes, stir well and leave in plastic wrap until ready to use

6

After the dough has been resting for 1 hour, line a white wall on a work surface, place the dough in the center, and fold it inward until it is evenly folded.

7

Wrap evenly folded dough in plastic wrap and let sit for about 5 minutes

8

Divide the filling into 80g/portion, round and set aside

9

Take 22g of crust and cover with filling

10

Round and shape into mold

11

Bake in the oven on upper heat 220 and lower heat 180 for 5 minutes

12

Brush the dry powder on the surface first when the surface temperature is about 60 degrees, brush the egg liquid once horizontally and vertically

13

Bake in the oven for about 3 minutes, change the direction to continue baking for about 2 minutes, brush a layer of peanut oil after the color protection

14

The skin filling is 28 ratio, the finished product is 100g, and the formula can be made of 16. If the number, raw materials, equipment is different, adjust according to the actual situation. If the first attempt at 28 ratio package is not good, you can try 37 ratio.

Recommendation