In the Mid-Autumn Festival, if you have not enjoyed the moon cake, you will probably still be lacking in emptiness. The moon cake often has a delicious salted egg yolk, but it will be an obstacle for vegetarians. To make the mid-autumn season more complete, not to let anyone be "empty" Tiny cake kitchen has come up with a recipe for a vegetarian mixed mushroom mooncake that is very suitable for vegetarians.
50g instant dried shiitake mushrooms
50g mushroom scrub
100g instant dried straw mushrooms
150g cashew nut
100g melon seeds
50g jam jam
50g red ginger jam
50g mozzarella cheese
3 tablespoons soy sauce
10 lemon leaves
100g sugar water
50g lemon oyster oil
50ml cinnamon apricot wine
Ingredients for the crust:
¼ teaspoon of baking soda
1 tablespoon of Chinese ash water
½ spoon of coconut color
360g sugar water
2 tablespoons peanut butter
80g cooking oil
Here are the steps to make vegetarian mooncakes:
Step 1: Shiitake mushrooms, diced mushrooms, diced seeds, sliced kumquats (if you don't have shiitake mushrooms, you can skip this step, don't replace them with regular kumquats because the taste of the two dishes is different) . Minced lemon leaves
Step 2: Make the filling sauce: Mix together soy sauce, sugar, vegetarian oyster sauce, cooking oil, sesame oil, and cinnamon apricot wine. Continue to pour the water mixed with the filling and stir until the cake is evenly absorbed and then pour it into a bowl. Add 50g of ground sugar and 150g of soft cake flour to mix so that the filling is sticky.
Step 3: Next, you make a vegetarian salted egg: Green beans and gac meat are put in a steamed pot and then pureed, put in a non-stick pan until thickened. Sprinkle a little more salt, sugar and then slug. When the green beans have thickened, turn off the heat and add cheese and stir until the cheese melts to help create the yellow color of the eggs. After the mixture is mixed together, you divide it into 15g pieces.
Step 4: Go to the part of making the mooncake crust: You put the prepared flour through a sieve to filter the fine powder, add baking soda, sugar water, peanut butter, cooking oil, and ash water and mix well afterwards. Let the dough rest for about 30 minutes. Take a little flour and sprinkle on the entire surface of the dough and continue to knead by hand until the dough is smooth. Then divide the dough into small round balls weighing about 35g.
Step 5: You and the rolling pin to flatten the cake crust and then put the cake inside, use your hands to grab the crust dough so that the mooncake filling is not exposed, then try to round the cake. one more time.
Step 6: You prepare the mold and then sprinkle it with a little flour so that the cake does not stick when shaping. Put the cake into the mold, use your hands to squeeze it to shape the moon cake.
Step 7: Preheat the oven at 200 degrees Celsius for 15 minutes. Then put the mooncakes on a baking tray lined with parchment paper and then put them in the oven for another 7-10 minutes until the sides of the mooncakes are almost golden, then take out the mooncakes to cool. Bake the cake for another 10 minutes at 180 degrees Celsius, then remove the mooncakes to cool and enjoy.
Here are some tips to help you successfully bake vegan mooncakes at home:
Sugar water is an important ingredient that determines the outer color of the cake. You must prepare the sugar water 3-4 weeks before starting to make the cake. If you use freshly cooked sugar water to make the mooncake crust, it will spoil the cake quickly, and the color will not be beautiful.
To create a sharp, easy-to-use mooncake shape, use a spring mold to close the cake. Besides, the amount of flour to make the crust is only 1/3 of the cake filling. When rolled flat, the moon cake shell needs to be 0.3 to 0.5mm thick, if it is too thin, the moon cake shell will be easily torn.