How to make vegan mung bean mooncakes

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making vegan mung bean crispy mooncakes.

1. Wash and shell the mung beans, soak them for 2 hours, and steam them until soft.

2.12 Press the cooked mung beans into puree.

3.21 Add peanut oil and stir-fry over low heat (do not use soybean oil, it will not be as fragrant. The more peanut oil you put in, the more fragrant it will be. If you are afraid of having too much oil, just put in the amount I give).

4.1 To make the salty filling, stir-fry the diced bean curd, diced mushrooms, and crushed sesame seeds with sesame oil over low heat. Be patient and stir-fry over low heat until it becomes more and more fragrant. Then add soy sauce, sugar, salt, and white pepper powder (sugar should be half of the soy sauce, salt should only be one-fourth of the soy sauce, and white pepper powder should be appropriate).

5.2 Add fine sugar or powdered sugar and stir evenly. 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 filling (it is more fragrant when fried in an iron pan)

6.1 Prepare the dough. Sift the all-purpose flour and add sifted powdered sugar. Knead the olive oil until the olive oil is absorbed by the flour. Then add appropriate amount of water and knead into dough (do not add water first and then oil. You must add oil first and then water). Let it stand for 50 minutes.

7.2 Wrap the fried mushroom filling into the fried mung bean paste and roll into a ball.

8.12 Prepare the shortcrust dough. Sift the low-gluten flour, add olive oil, press into a uniform dough and put it in the refrigerator to refrigerate. Do not knead it to avoid gluten formation. Do not add water.

9.21 Divide the dough and the puff pastry from the refrigerator into balls of 15g each.

10. Unwrap the dough and spread the pastry on it.

11. Roll the wrapped dough into a long thin slice with one end small and the other end large. Roll it up from the small direction to the large direction to close it, with the smooth side facing down.

12. Cover with plastic wrap and let stand for 15 minutes.

13. After 15 minutes, use a rolling pin to roll the long rolls into long thin slices according to their shape.

14. Roll up the dough with the smooth side still facing down, cover with plastic wrap and let it sit for 25 minutes.

15. After the dough has been left to rest, press it in the middle, fold it in half, and then roll it into a dough sheet about 12 cm in size, with the smooth side facing out.

16. Use the dough to wrap the filling (it can be sweet or salty, depending on your taste).

17. After wrapping, place it with the seam facing down on the table and let it 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℃ and bake for another 15 minutes. If you want a golden appearance, you can brush it with soy milk or syrup (non-vegetarian food usually uses egg liquid).

20. Remove from the oven and cool, then add sweet filling made of pure mung beans.

21. Salty filling: mushrooms, bean curd and mung beans.

Of course, the comprehensive absorption of nutrition cannot be separated from delicious food. The vegan mung bean crispy mooncakes that I’m going to introduce to you today are nutritious and easy to make. If you like cooking, go ahead and try making them.