Replica of Fat Donglai Golden Moon Cake, Meat Floss Red Bean Mochi Moon Cake

Cooking Instructions

1. First, put all the mochi filling parts except the butter in a container and mix well

   

2. Wrap it in plastic wrap and steam over high heat for about 15 minutes

   

3. Then add the butter and knead it in when it is slightly cold

   

4. After kneading, fold and drag several times repeatedly, which will be more drawn

   

5. Next, make the mooncake crust and add the softened butter to the powdered sugar

   

6. Beat with a whisk until whitish

   

7. Add the eggs and mix well

   

8. After that, all the powder is sifted in

   

9. 

10. Mix well with a soft scratch plate, it will be sticky just after mixing, and it only needs to stand for another half an hour before it sticks

    

11. Bake a few salted egg yolks in the oven at 180 degrees for 5 minutes, then add the rest of the ingredients and mix well

    

12. 

13. Sprinkle flour on the countertop and divide the crust into quarters, and our recipe can make four six-inch mooncakes, about 320 grams each

    

14. Then divide the finished stuffing according to the gram weight on the picture

    

15. The first step is to flatten the mochi and wrap the meat floss

    

16. Then pat the bean paste flat and wrap the mochi just now

    

17. The last step is to flatten the mooncake crust and wrap the filling from the previous step

    

18. Prepare a six-inch chiffon mold with a live bottom, and put a round piece of oiled paper at the bottom to put the wrapped mooncakes in it

    

19. Wrap the bottom of a chiffon mold in plastic wrap and use it to flatten the mooncakes

    

20. Take a seal and print the lettering, or find another tool to dip the red pigment and write the lettering

    

21. Use a bamboo skewer to poke the mooncakes into a few small holes

    

22. Preheat the oven and bake at 180 degrees for about 18 minutes

    

23.