Vegetarian mooncakes that are both delicious and good for dieters will be the trend of choice for this year’s full moon season. So have you mastered how to make delicious, authentic vegetarian mooncakes? If not, below is an easy formula to help you show off your talent and succeed the first time.
Vegetarian moon cake There are many types such as: mixed vegetarian mooncakes, vegetarian mooncakes with green bean filling, melon seed filling, red bean filling, vegetarian salted egg filling, purple sweet potato mooncakes… Below we will learn how to make them. The vegetarian mooncakes that receive the most attention are mixed fillings and vegetarian salted eggs.
Vegetarian mooncakes come in a variety of fillings and flavors
Pre-process and prepare ingredients to make vegetarian moon cakes
Step 2: Make the filling
– Stir-fry shiitake mushrooms and vegetarian short ribs until the mixture is firm.
– Put oyster sauce in the pan, add the remaining ingredients and stir-fry until hot.
– Add 100 – 150g of cake flour to the filling pan, stir well until the filling mixture is moderately sticky, then turn off the stove and lower the pan.
– Wait for the filling to cool, then shape into balls of appropriate weight.
Step 3: Make the crust
– Mix flour and baking soda and filter through a sieve.
– Mix sugar water, peanut butter, ash water, cooking oil, eggs, and flour together thoroughly, then wrap tightly and let the dough rest for about 30 minutes.
– Continue kneading the dough mixture, then divide it into small balls.
Step 4: Cover the filling and shape the cake
– Roll out the crust evenly to a moderate thickness and place the prepared filling in the middle and wrap it tightly.
– Cover the mold with a little dry flour to prevent sticking, place the cake in the mold and press gently to shape the cake according to the mold. Turn the cake over and put it on the tray.
Cover the filling and shape the vegetarian moon cake
Step 5: Bake the cake
– Bake the cake in the oven for about 10 minutes at 200 degrees Celsius. Then take the cake out to cool, brush with a layer of sesame oil mixed with fresh milk.
– Continue baking the cake for about 10 minutes at 180 degrees Celsius. Then remove the cake and let it cool.
Step 6: Pack and preserve
Store the cake in a desiccant bag or wrap it in foil, in a cool place, avoid hot, humid and high temperature areas.
Store vegetarian mooncakes in a cool place, avoid exposure to hot and humid places
2. How to make vegetarian moon cake filled with salted egg
How to make vegetarian mooncakes filled with salted eggs will have the same recipe for making the shell and mixture as above. We need to proceed with making vegetarian salted eggs according to the following steps:
– Step 1: Steam 100g green beans and puree.
– Step 2: Mix green beans with salt and sugar until thick and viscous.
– Step 3: Heat the pan, add 50g of mozzarella cheese and wait until it melts and forms an orange mixture.
– Step 4. Add 30g of pureed cashew nuts and mix well with green bean paste and cheese to form a homogeneous mixture. The pellets are small and moderate like salted egg pellets.
Next step is to wrap the filling, put the salted egg ball in the middle and do the same as above until baking, resulting in a vegetarian salted egg mooncake.
At this point, price comparison portal Websosanh.vn hopes readers have saved their money How to make vegetarian mooncakes already at home. Hope you will try and succeed.
