Ingredient:
- All-purpose flour: 255gr
- Green beans: 240g
- Sugar water: 160g
- Sand sugar: 240gr
- Salted Eggs: 7
- Egg yolk: 1 pc
- Unsweetened fresh milk: 1 tablespoon
- Cooking oil, sesame oil, white wine
- Water
- Tools: superheated steam fryer, blender, mooncake mold, stencils
Step 1: Prepare green beans
- Wash green beans and soak for 4-6 hours until soft.
- Put the green beans in a pot with about 800ml of water and ½ teaspoon of salt. Cook over medium heat for 15 minutes.
- Add to the pot that is boiling 240g of sugar, stir well and cover with a lid and cook for another 5 minutes until the pot is almost empty.
Step 2: Cake slugs
- Use a blender to puree the cooked green beans until smooth.
- Heat the ground green beans over low heat. Gradually add 4 tablespoons of cooking oil and keep stirring to combine.
- Make a mixture of 1.5 tablespoons of flour (about 15g) with 3 tablespoons of filtered water, stir well and then add to the pan to continue with the green beans until all form a smooth, non-melting dough and do not melt. stick pan.
- Put the green bean paste mixture in a bowl and let it cool.
Step 3: Mix the cake batter
- Stir well the mixture of 160g sugar water and 50ml cooking oil.
- Put the remaining 240g of flour through the sieve until smooth and then pour into the sugar-water mixture that has just been processed. Mix the ingredients together.
- Knead the dough with your hands to form a uniform, smooth and non-sticky mass. Cover and let rest for 1 hour at room temperature.
Step 4: Prepare and bake salted eggs
- Put 7 salted eggs in a bowl and add a little white wine, mix well (do not break the eggs)
- Place the eggs on a baking tray lined with parchment paper. Spread a layer of sesame oil over the eggs.
- Put the baking tray in the oven, select the TOAST baking mode, adjust 170 degrees C to bake salted eggs for 5 minutes.
- After the time is up, leave the eggs in the oven for another 5 minutes before taking them out
Step 5: Put the cake into the shell and shape it
- Roll the green bean paste balls and then use your thumb to press the center of the set to put 1 baked salted egg in and seal it.
- Use another mung bean flour rolling pin to make the crust. After rolling it out, add the filling and then cover it up, gently round it
- Spread a layer of cooking oil in the moon cake mold and then put the filling and the rounded crust into the mold. Press the spring firmly and hold for 7-10 seconds to fix the cake shape.
Step 6: Bake the cake
- Place the finished cakes on a baking tray lined with parchment paper and then place in the superheated steam fryer.
- Turn on the fryer and select TOAST mode for baking. Adjust to 145 degrees C and bake for 5 minutes on the 1st time. When 5 minutes are up, take out the cake to cool completely.
- Beat 1 egg yolk with 1 tablespoon of unsweetened fresh milk and then spread a thin layer of this custard mixture on the cooled cake surface from the first baking.
- Put in the oven and continue to bake a second time at 145 degrees C for 5-7 minutes (Watch how the cake changes color to adjust the temperature and time accordingly).
- Turn the cake over and bake it a third time, still at 145 degrees Celsius for another 5 minutes to complete.
