Snowy Mooncakes with Mung Bean Paste . 綠豆蓉冰皮月餅

August 26, 2018

Snowy Mooncakes with Mung Bean Paste . 綠豆蓉冰皮月餅

Snowy Mooncakes with Mung Bean Paste

綠豆蓉冰皮月餅

For snowy mooncakes, I only like those with mung bean paste. Since it can be frozen and kept, I made some snowy mooncakes with homemade mung bean paste for my family. It's easy to make mung bean paste with instant pot using pressure-cooking. It's fun making mooncakes with family members, and they enjoyed very much learning it from scratch.

I forgot to take photos when the snowy mooncakes were done, the photos here were shot right after I took them out from the freezer....haha, it's icy cold, and truly snowy.

各式冰皮月餅中，我只愛吃綠豆蓉餡的。因為冰皮可放冰庫保存，我便為家人做多點綠豆蓉冰皮月餅，也當然用自家製綠豆蓉了。用高壓鍋做豆蓉餡又快又方便，豆蓉也不需浸過夜，兩個小時就夠，高壓也只用了十分鐘。和家人一起做月餅好有趣，他們也很喜歡一邊學一邊做，一切從零開始。

冰皮月餅做好時沒拍照，這裡的都是吃前從冰庫取出才拍的....哈哈，月餅真的冷，名符其實[冰皮]。

Snowy Mooncakes with Mung Bean Paste

Ingredients:

Makes around 44 cakes

Ingredients:

For Mung Bean Paste-

Mung Bean, shelled 340g

Raw Sugar 150g

Salt a pinch

Melted Butter 22g

Oil 25g

Custard Powder 5g

Tang Mien 15g

For Snowy Crust Dough-

Glutinous Rice Flour 100g

Rice Flour 100g

Cake Flour 25g

All Purpose Flour 25g

Tang Mien 50g

Raw Sugar 80g

Condensed Milk 55g

Milk 500g

Oil 70g

Cooked Glutinous Flour Some

Method:

1. For Mung Bean Paste: Pre-soak the yellow mung beans for two hours if using pressure cooker, or overnight when using rice cooker, on-stove cooking or steaming. Rinse and dry

2. Add water to cover the beans and pressure cook for 10 minutes and stand till pressure release naturally (see Cooking Tips for time and ways of using rice cooker, boiling or steaming)

3. Press the boiled mung beans through a strainer with a spatula

4. Heat up oil in a non-stick frying wok, add in mung bean paste, sugar, salt, butter, custard powder and Tang Mien, toss and fry over low heat for 15 minutes until well mixed and thickened.

5. Transfer the mung bean paste in a Ziploc bag and knead it till smooth and soft, divide the paste into 44 portions, each portion is about 30g, wrapped in a plastic cling and twist to from a ball-shape, and keep in the fridge for two hours

6. For Snowy Crust Dough: Mix all the flours and sift

7. Add sugar, milk, condensed milk in and mix well, then add oil in and mix till smooth

8. Use Bain-Marie method to cook snowy crust mixture till thickened, OR you may steam it for 25 minutes (remember to cover the mixture with a plastic cling) as well

9. Transfer the cooked dough in a Ziploc bag, knead it till soft and smooth, divide the dough into 44 portions, each portion is about 20g, wrapped in a plastic cling and twist to from a ball-shape, and then keep in the fridge for an hour

10. For Shaping a Snowy Mooncake: Take out the mung bean paste, snowy crust dough and mooncake mold, dust the mold with cooked glutinous flour, shake off the excess, unwrap the crust dough and sandwich it with a plastic cling, use your palm to press it into an oval sheet, put in one portion of mung bean paste, shape it into an oval ball with the help of the plastic cling, take it out and roll on a bed of cooked glutinous flour, sweep away the excess flour, put it in a mold and press out

11. Wrap each snowy mooncake individually and freeze to keep

12. Take mooncakes out from the freezer 20-30 minutes before serve. Enjoy!

Cooking Tips:

1. For cooking mung bean paste using rice cooker, please use Rice Cooking mode; for on-stove cooking, use medium low fire to avoid burnt; for steaming, you could use medium high fire. Cooking time for on-stove cooking and steaming is 30 minutes

2. Make use of Ziploc bags, you could knead the paste and dough with ease

3. Snowy crust dough is delicate, I use plastic cling to help in shaping, it is easy and fast

4. Remember to dust the mooncake mold and roll every mooncake on glutinous rice flour before pressing into the mold

5. You could use vegetable oil to replace butter

6. For making smaller portion, just reduce the amount of ingredients on proportion

7. This is a mild sweet recipe.

綠豆冰皮月餅

可做約 44個

材料：

綠豆蓉餡 -

開邊綠豆 340g

原糖 150g

鹽少許

溶牛油 22g

油 25g

吉士粉 5g

澄麵 15g

冰皮 -

糯米粉. 100g

粘米粉 100g

低筋粉 25g

中筋粉 25g

澄麵 50g

原糖 80g

煉奶 55g

牛奶 500g

油 70g

糕粉適量

做法：

1. 綠豆蓉餡：如用高壓鍋，只需預浸開边綠豆 2 小時; 如用電飯煲，鍋煮或蒸煮，則需預浸過夜。之後沖洗乾淨及略晾乾

2. 加水蓋住綠豆，用高壓鍋加壓煮10分鐘，之後讓自然減壓（如用電飯煲，鍋煮或蒸煮，請參考提示）

3. 用抹刀將煮沸的開邊綠豆過篩

4. 不粘鍋加油中火加熱，加入綠豆，糖，鹽，牛油拌勻，逐少用粉篩灑入吉士粉和澄麵，用小火炒勻至濃稠

5.將綠豆蓉餡轉到保鮮袋，連袋一起揉至軟滑，之後分成 44 等份，每份約30g，用保鮮膠紙裹好並扭成球狀，放冰箱待兩小時

6. 冰皮：混合所有粉類及過篩

7. 加入糖，牛奶，煉奶混好，然後加入油，攪拌至均勻

8. 用隔水燉煮法將混合物煮至濃稠，或用蒸煑法煮約 25 分鐘（記着用保鮮紙覆蓋）

9. 將煮好的冰皮粉團放入保鮮袋中，連袋揉至軟滑，將麵團分成 44 等份，每份約 20 g，用保鮮紙獨立包好，扭成球形，放入冰箱中待一小時

10. 月餅造型：取出綠豆蓉，冰皮粉團和月餅模具，用糕粉灑勻模內，去掉多餘糕粉，將粉團三文治式夾進保鮮紙中間，用手掌將其壓成橢圓長塊，放入綠豆蓉餡，用保鮮紙包好扭成橢圓球狀，放糕粉上滾勻，掃走多餘麵粉，放入模具中，輕壓月餅出來

11. 單獨包裹每個月餅並冷凍保存

12. 吃前 20 - 30 分鐘將月餅從冰庫取出回溫，即可享用

提示：

1. 使用電飯煲煮綠豆蓉餡，可用煑飯模式; 用鍋煑則用中低火免燒焦; 蒸的話可用中高火。鍋煑和蒸煑各要30分鐘

2. 用保鮮袋放熟餡或熟冰皮粉團，易於搓揉，方便利落

3. 冰皮很幼細，用保鮮紙幫助造型，就更簡單快捷

4. 記住在做每個月餅之前，模具都要上糕粉防沾，在壓入模具之前，月餅都要滾上糕粉

5. 可用植物油取代牛油

6. 食譜是我今次做的份量，你可依自己需要加減

7. 此食譜是少甜版

Snowy Mooncakes with Mung Bean Paste . 綠豆蓉冰皮月餅

Snowy Mooncakes with Mung Bean Paste

Ingredients:

Makes around 44 cakes

Ingredients:

For Mung Bean Paste-

Mung Bean, shelled 340g

Raw Sugar 150g

Salt a pinch

Melted Butter 22g

Oil 25g

Custard Powder 5g

Tang Mien 15g

For Snowy Crust Dough-

Glutinous Rice Flour 100g

Rice Flour 100g

Cake Flour 25g

All Purpose Flour 25g

Tang Mien 50g

Raw Sugar 80g

Condensed Milk 55g

Milk 500g

Oil 70g

Cooked Glutinous Flour Some

Method:

1. For Mung Bean Paste: Pre-soak the yellow mung beans for two hours if using pressure cooker, or overnight when using rice cooker, on-stove cooking or steaming. Rinse and dry

2. Add water to cover the beans and pressure cook for 10 minutes and stand till pressure release naturally (see Cooking Tips for time and ways of using rice cooker, boiling or steaming)

3. Press the boiled mung beans through a strainer with a spatula

4. Heat up oil in a non-stick frying wok, add in mung bean paste, sugar, salt, butter, custard powder and Tang Mien, toss and fry over low heat for 15 minutes until well mixed and thickened.

5. Transfer the mung bean paste in a Ziploc bag and knead it till smooth and soft, divide the paste into 44 portions, each portion is about 30g, wrapped in a plastic cling and twist to from a ball-shape, and keep in the fridge for two hours

6. For Snowy Crust Dough: Mix all the flours and sift

7. Add sugar, milk, condensed milk in and mix well, then add oil in and mix till smooth

8. Use Bain-Marie method to cook snowy crust mixture till thickened, OR you may steam it for 25 minutes (remember to cover the mixture with a plastic cling) as well

9. Transfer the cooked dough in a Ziploc bag, knead it till soft and smooth, divide the dough into 44 portions, each portion is about 20g, wrapped in a plastic cling and twist to from a ball-shape, and then keep in the fridge for an hour

11. Wrap each snowy mooncake individually and freeze to keep

12. Take mooncakes out from the freezer 20-30 minutes before serve. Enjoy!

Cooking Tips:

1. For cooking mung bean paste using rice cooker, please use Rice Cooking mode; for on-stove cooking, use medium low fire to avoid burnt; for steaming, you could use medium high fire. Cooking time for on-stove cooking and steaming is 30 minutes

2. Make use of Ziploc bags, you could knead the paste and dough with ease

3. Snowy crust dough is delicate, I use plastic cling to help in shaping, it is easy and fast

4. Remember to dust the mooncake mold and roll every mooncake on glutinous rice flour before pressing into the mold

5. You could use vegetable oil to replace butter

6. For making smaller portion, just reduce the amount of ingredients on proportion

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