With Mid-autumn festival just around the corner, it is the time of the year again to enjoy the mid-autumn delicacy Mooncake.
I made the cute piggy mooncake using the Cantonese mooncake recipe before. This year I decided to try something different and go all the way traditional to make the very old fashion Teochew "Orh-Nee" Mooncake and this Taiwanese Mooncake 绿豆椪.
I used my minced pork for Gon Loh Fun as filling to this mooncake, it turned out to be the best match and tasting so good that I had to make two batches !
中秋节快到了，又到了社交媒体满屏都是月饼的时候。我前几年做了一次小猪猪月饼后，因为家门前的Costco开始卖台湾产的广式月饼，就一直没有再开工做月饼。
今年我想做点不同的月饼，就选择了传统的潮州（朥饼）月饼 和这款台式月饼绿豆椪。
我用了我的多用途干捞粉肉臊做这款绿豆凸的内馅，味道非常搭，朋友们吃了都说好，结果一共做了两批都还不够吃呢！
食谱依据/recipe modified based on ：
Ingredients：(Makes 12 mooncakes)
Mung bean filling:
200 g Split mung beans，soaked for 2-3 hours
180-200 g of Sugar
50 g of Homemade lard OR Shallot oil
Water dough:
190 g All purpose flour
30 g of Fine sugar
70 g of Homemade lard
70-80 g of Water depending on the humidity of the weather
Oil dough:
170 g of Cake flour
70 g of Homemade lard
Recipe for Minced meat filling --http://www.echoskitchen.com/2017/08/minced-pork-for-gon-loh-fun-and-more.html
材料：(可做 12 只饼)
绿豆馅:
200 克 去皮绿豆瓣
180-200 克 糖
2 大勺 炒熟的芝麻
水皮:
190 克 中筋面粉
30 克 幼糖
70 克 猪油
70-80 克 水 （按天气湿度而定）
油酥:
170 克 低筋面粉
70 克 猪油
1. Clean and soaked split mung beans for 2-3 hours, drain and place it in a large bowl. Steam the mung bean for 1 hour or until the beans are soft and easily breaks once rubbed between thumb and fingers.
2. Place the cooked beans in the bread machine with sugar and lard and run the jam making function to a full cycle.
OR
You can also cook the paste on the stove in a cooking pan at medium heat, stir continuously to prevent sticking to the bottom of the pan. Cook until the mixture form a soft dough.
3. Let cool and divide the paste into 12 equal parts, around 50 g each.
4. Prepare the minced meat and roast the sesame seeds. Mixed and set aside。
1. 把绿豆瓣洗净泡水2-3个小时，沥干入蒸锅里蒸一个小时至手指头一捏就碎的程度。
2. 把蒸好的绿豆、糖和猪油/葱油加入面包机里，用果酱程序炒制成团。
或
把绿豆、糖和猪油倒入锅里，中火不断翻炒至成团。
3. 冷却后分成12个等份，每个差不多 50克。
4. 把肉臊炒香，芝麻煸香。拌匀备用。
5. Take one portion of the Mung bean filling and lightly press with thumb to form a small bowl like shape, add 1 tsp of minced meat in it and wrap up to form a larger ball.
6. I also made a few with shop bought fish floss. Repeat the steps for all the fillings. Refrigerate for 20 minutes before use.
5. 取一份绿豆馅用拇指压成窝窝状，填入一小勺的肉臊，捏起成球状就是内馅了。
6. 我家还有一些三婶之前带来给俊宝吃的鱼松，也做了几只鱼松馅的，做法一样。重复此步骤把所有馅料处理好，冷藏20分钟备用。
7. To make the water dough, combine all purpose flour, lard, sugar and water to form a soft dough. Let it rest for 15 minutes before kneading again to form a smooth dough. Rest the dough for 15 more minutes before dividing it into 12 equal parts, 30 g each.
8. To make the oil dough, combine cake flour and lard by slowly pressing and mixing the two using hands to form a dough. Divide the dough into 12 equal parts, 20 g each.
9. Take one portion of oil dough and with the help of rolling pin, roll it out to form a disc around 4 inches in diameter. Place one portion of oil dough in it and wrap up, pinch to seal edges and roll it into a larger ball. Repeat the steps for all the dough. Let the dough rest for 15 minutes.
7. 把中筋面粉、猪油、糖和水和在一起成一个软面团，松弛15分钟后揉成一个光滑的面团稍微松弛后即可分割成12个等份，每份30克。
8. 把猪油和低筋面粉用手指头慢慢捏成一个面团。分成12个等份，每份20克。
9. 取一份水皮擀开，取一份油酥摆在中间，包起搓成球状。重复把所有的水皮和油酥包好。松弛15分钟。
10. Take one portion of the dough, with the sealed side facing up, roll it into oval shape using a rolling pin. Roll it up tightly like a Swiss roll to form a cylinder. Turn the roll 90 degrees with the end facing up. Repeat these steps for all the dough portions and let the rolls rest for another 15 minutes.
11. Take one roll with the end side facing up, roll into a long thin strips with the help of rolling pin. Roll it up again like a Swiss roll to form a shorter but thicker cylinder. Repeat the steps for all the rolls.
10. 取一份面团，封口朝上擀开成牛舌状。由下往上卷起成圆柱状。重复把所有面团都处理好。盖上盖子，松弛15分钟。
11. 取一份松弛好的小面团打直，再次擀开成长条状，卷起。依次把所有面团处理好。
12. Take one roll and lightly press an impression in the middle of the roll with rolling pin and bring both the ends together and pinch to make an oval shape. Press to flatten the dough and roll it out to form a round disc.
13. Place a mung bean ball on it and wrap up, pinch to seal to make it into a round ball. Repeat the steps for all the remaining ingredients. Let the pastry rest for 10 minutes.
14. With the help of the heel of palm, make a dent in the middle of the pastry. The dent is the key to the puffing of pastry while baking, it is also where this pastry gets its name from ."绿豆椪" or Lu Dou Peng, literally means "Mung bean puff "!
15. With the help of bamboo stick and some food coloring, or if you have some Chinese wood craft stamps for pastry, use those to stamp some design on the pastry to make it look more celebrating.
12. 取一只松弛好的面团，用擀面杖在中间部分压一压，然后把两端卷口向中间收拢，按压后用擀面杖擀圆。取一只绿豆馅摆中间，面皮包起收口。把所有的面团和馅料依次包好。松弛10分钟。
13. 用手掌根把每一只饼压出一个凹型，这样烤制的时候饼皮就会鼓起，酥皮内部形成中空状态。这也是绿豆椪（膨）名字的由来。
14. 取一根竹签和一点红色素在饼上点红点装饰，如果家里有印章也可以用印章在每个饼上盖印。
16. Preheat oven to 325 F / 160 C and bake the pastries for 10 minutes, bring the heat down to 300 F/ 150 C and continue baking for another 20 minutes. The pastry should be baked at lower rack of the oven at a lower temperature than normal pastry to retain its characteristic white color crust/skin.
15. 烤箱预热325F/160C, 把饼入烤箱烤制10分钟后降温至300F/150C，继续烤制20分钟至饼鼓起。
这款饼不能高温烘焙上色，绿豆凸要低温烤制才会有它特有的白色酥皮哦！
欢迎到我的新浪博客玩--
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