MonthCakeIn the process of makingMooncakeThe filling and the cake crust are divided into two parts.The filling of mooncakes directly affects the taste of mooncakes, while the cake crust mainly affects the texture of mooncakes.To make delicious mooncakes, the filling must be good.Nowadays, there are many types of mooncakes, and the varieties of mooncake fillings are numerous to satisfy different tastes.You can also make mooncakes at home, let's start with the filling!Let's take a look at how to make mooncake filling.

 

Ice skin mooncake filling

Purple sweet potatoFilling:

Ingredients: purple sweet potato,Milk, oil

Instructions:

1. Wash, peel, and cut the purple sweet potato into pieces, then put it in a potSteamfor 10 minutes, after steaming, take out the purple sweet potato.

2. After the purple sweet potato is slightly cooled, put it in a food processor and add appropriate amounts of milk and water to make purple sweet potato puree.

3. Put the prepared purple sweet potato puree in a non-stick pan, stir-fry over low heat, add a small amount of sugar, then add 15g of oil twice, stir-fry until the water vapor of the purple sweet potato is almost cooked, add mung bean flour and stir evenly, the purple sweet potato filling is ready.

Green beanFilling:

Ingredients: 250g peeled green beans, 60g beef fat,Cheesepowder or cheese,MaltoseSugar.

Instructions:

1. First, wash and soak the peeled green beans in water for more than half an hour, if time permits, you can soak for two hours, the longer the soaking time, the shorter the steaming time.After soaking for half an hour, take it out and put it in a container, add water to the top of the green beans by 3CM, steam over water at high temperature for 50 minutes.After taking it out, all the green beans are mashed.Then sift the green bean mash.The filtering step is relatively difficult, if it's really difficult to filter, you can use a little water to make it easier.

2. The filtered green bean mash looks very delicate and the taste should also be very good, so I keep repeating, the filtering process is somewhat boring, but don't let the final product be compromised because of it.

3. In a flat-bottomed non-stick panHeatthe fire, add 60gbutter(The amount depends on your preference), I like to watch the butter slowly melt and release a rich aroma.

4. Pour the filtered green bean mash into the pan and stir-fry. Slowly, the water vapor evaporates, and the filling dries. At this time, you can add a spoonful ofsugarThe sugar doesn't need to be added all at once, it's better to taste and add gradually. The taste will be better if you add less sugar.

5. After the sugar is cooked evenly, add a spoonful of maltose, then stir-fry evenly.

6. Then add an appropriate amount of cheese powder, I suggest tasting and adding gradually to find the flavor that suits you.

7. After adding sugar and cheese powder, the filling becomes watery again, continue to stir-fry, and finally fry with oil, the filling will become a ball, then you can turn off the fire and take it out to cool.

Five-flavor mooncake filling

Prepare the materials: whitesesame，seedpeachnut,walnut,orange cake, sugarpumpkin, fine sugar, rose sugar, white wine, vegetable oil, watercakepowder

Steps:

1. First, process the various dried fruits and nuts, all dried fruits need to be roasted before use.Put the dried fruits intoovenat 160 degrees for 5-8 minutes, the aroma will come out (white sesame seeds need to be roasted until the color turns yellow).After the dried fruits are roasted, cool them, and cut the walnuts and hazelnuts into small pieces.The roasting time of different dried fruits may be different, try to roast different types of dried fruits separately, don't put them all in the oven at once.

2. Cut the orange cake and sugar pumpkin into small pieces.

3. Prepare all the dried fruits, orange cake, and sugar pumpkin, and mix them evenly in a large bowl.

4. Add fine sugar, rose sugar, white wine, vegetable oil, and water.

5. Stir with a spoon.

6. Finally, add cake powder and knead into a dough, which is the five-flavor filling.When adding cake powder, pay attention to the amount of cake powder, the amount may be different depending on the actual situation, it may not need to add all of it, as long as the five-flavor filling is soft and hard enough.

7. After making the five-flavor filling, cover it with plastic wrap and let it stand for half an hour. If no oil separation or other phenomenon appears, it means the five-flavor filling is successful.

Recipe for meat-filled mooncakes

Meat-filled mooncakes are a type of Suzhou mooncake, a specialty of the Han Chinese in the Yangtze River Delta region.Snack.The main filling of meat-filled mooncakes isporkMeat mooncake fillingMeat mooncake is a type of Suzhou mooncake, which is a local snack in the Yangtze River Delta area.Meat mooncake filling is mainly

pork.

Meat mooncake skin is crisp and chewy, and has a slight bite.One bite, there is a large piece of meat inside, the juicy meat slowly penetrates the skin, which is a delicious feature.Meat mooncake filling:Ingredients: 150g pork, 15g fragrant oil,salt5g, white sugar 5g, freshflavorsauce,white pepper

powder,

green onion

whiteginger.Instructions:

1. Cut the pork into small pieces, and then add the fragrant oil, salt, white pepper, green onion, and white ginger.

2. Add the prepared pork mixture to the food processor and pulse until it forms a paste.

3. Put the paste into a bowl and mix well.

4. Add a little water to make the paste moist, and then add the prepared meat filling.

5. Knead the meat filling into a smooth dough.

6. Cover the dough with plastic wrap and let it stand for 30 minutes.7. Divide the dough into 12 equal parts.8. Roll each piece of dough into a small ball.9. Cover the dough balls with plastic wrap and let them rest for 15 minutes.10. Flatten each dough ball into a small disc, about 1 inch in diameter.11. Place a small amount of meat filling in the center of the dough disc.12. Fold the edges of the dough disc towards the center, pressing them together to seal.13. Repeat steps 11-12 until all the dough balls are formed into meat mooncake filling.

14. Place the meat mooncake filling on a baking sheet and let it rest for 15 minutes.15. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

16. Place the meat mooncake filling on a baking sheet, leaving some space between each mooncake.17. Bake for 20-25 minutes, or until the mooncakes are golden brown.18. Remove the meat mooncakes from the oven and let them cool on a wire rack before serving.12 inch mooncake filling

Ingredients:

12 inch mooncake filling (pre-made)2 large eggs1/4 cup granulated sugar1/4 cup milk2 tablespoons vegetable oil1/2 teaspoon vanilla extract1/4 teaspoon salt1/2 cup all-purpose flour”

2 tablespoons cornstarchInstructions:1. In a medium bowl, whisk together the eggs, sugar, milk, vegetable oil, vanilla extract, and salt.2. In a separate bowl, whisk together the flour and cornstarch.3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).6. Line a baking sheet with parchment paper.7. Remove the dough from the refrigerator and divide it into 12 equal pieces.

8. On a lightly floured surface, roll each piece of dough into a 4-inch circle.9. Place a small amount of 12 inch mooncake filling in the center of each dough circle.

Tips for making 12 inch mooncakes:1. Make sure to use a good quality 12 inch mooncake filling.2. When rolling out the dough, be sure to roll it out to a thin circle.3. When folding the dough, be sure to press the edges together tightly to seal.4. Bake the 12 inch mooncakes until they are golden brown.

5. Let the 12 inch mooncakes cool completely before serving.6. If you want to make 12 inch mooncakes ahead of time, you can wrap them in plastic wrap and freeze them for up to 3 months.

7. To reheat the 12 inch mooncakes, bake them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes, or until they are heated through.8. To store the 12 inch mooncakes, store them in an airtight container at room temperature for up to 1 week.137|Tips for making 12 inch mooncakes: