Revealing how to make mooncakes without oven, still delicious and attractive

Mooncakes are an indispensable part of the full moon cake in August, next to green nuggets, red roses, sour grapefruit and sweet cane.

Don’t let the oven stop you from enjoying mooncakes with your family.

Here are a few recipes to create delicious, attractive cakes that don’t need an oven anyone can make for their family this full moon season.

Purple sweet potato moon cake

Resources:

+ 450g purple sweet potato

+ 200g fresh lotus seeds

+ 100g sugar

+ 20ml cooking oil

Baking tools:

+ Moon cake mold

+ Clean bowl

+ Spoon, spoon

+ Cooking pot Nồi

+ Sieve

Making

Step 1: Wash the lotus seeds, split them in half to remove the heart, and then put them in the simmering water.

Step 2: Grind lotus seeds very finely with sugar, then put a pan on the stove, cook on low heat, stir-fry the mixture of lotus seeds until the mixture thickens, then add cooking oil, mix well.

Step 3: Steam the purple sweet potato, remove the skin and crush it. Then strain through a sieve to remove fibers, place in the refrigerator for at least 30 minutes.

Step 4: Divide the sweet potato evenly and roll the lotus seed kernel into equal parts (Note that the sweet potato part is twice the lotus seed kernel).

Step 5: Flatten the sweet potato, put the filling in the middle, round it and put it in the mold to shape it. Put it in the fridge before using or use it right away.

Pineapple leaf moon cake

Resources

For the crust

+ 460g of roasted glutinous rice flour, also known as flexible cake flour

+ 1 liter + 50ml cake sugar water

+ 1/2 teaspoon pandan leaf essential oil

+ 1 teaspoon grapefruit perfume

+ 60ml of cooking oil (choose a light colored oil).

For the cake filling:

+ 250g green beans without skin

+ 170g sugar

+ 60gr of cake flour + 100ml of oil mixed in a bowl

+ 30g chopped pumpkin jam

+ 1/3 teaspoon salt.

Making:

Cake filling

Step 1: Put green beans in water to soak for at least 3 hours before making, then wash. Put green beans with about 600ml cold water, salt in a pot, put on the stove to cook.

Step 2: Put the hot green beans and sugar in the blender.

Step 3: Put the puree into a non-stick pan with cooking oil mixed with flour, put on the stove with medium heat. When the filling begins to mix into a block, lower the heat and continue to slug until the filling is combined into a non-stick pot, then add the pumpkin jam to the slug for another 5 minutes, then turn off the heat. Let the filling cool slightly and then roll into balls.

The crust part

Step 1: Put the sugar water, cooking oil, pandan leaf essential oil, grapefruit perfume in a large bowl, then slowly add the flour, gently stirring with a ladle.

Step 2: When the dough is mixed into a block, use your hands to knead the dough until smooth. Cover the bowl with cling film and leave for at least 6 hours or overnight.

Step 3: After letting the dough rest overnight, divide the dough into parts according to the weight of the mold.

For flexible cakes, if you use a 200g mold, the filling is 80g and the dough is 120g.

Step 4: Take the dough ball, press it down, put the green bean paste in the middle and then round it.

Sprinkle a little dry powder into the mold to prevent sticking, then put the dough ball into the mold, press firmly around with the palm of your hand. Then tap a corner of the mold and gently remove the cake.

Avocado flavored jelly moon cake

Resources

+ 300g avocado

+ 250ml of fresh milk with sugar

+ 120ml coconut milk

+ 10g jelly powder

+ 100g white sugar đường

Making

Step 1: First, take a clean pot and add 50ml of fresh milk, 3gr of jelly powder, 30gr of white sugar, and stir to dissolve the jelly powder. Add coconut milk and bring to a boil, then pour into the mold. Allow to cool completely until the jelly solidifies.

Step 2: After the jelly in the bowl is frozen, pour it into a small mold to separate the slices to make the filling inside. Peel the avocado to get the flesh and put it in a blender, blend it with 200ml of unsweetened fresh milk, and the rest of the sugar to puree. Add 100ml to the pot, 7gr of jelly powder, bring to a boil. Put all the melted butter into the pot, stir well, turn off the heat.

Step 3: Pour the butter mixture into 1/3 of the mold, wait for the face to shrink, then put the coconut milk in the middle. Continue to pour in the butter mixture until the mold is full. Wait for the jelly to cool down, then put it in the refrigerator for about 2 hours to freeze and cool again.

Step 4: Gently use a knife to remove from the cake mold, enjoy immediately. The fatty, soft, and fragrant leopard flavor will surely attract the whole family.

Đăng bởi: Hữu Việt Phan