How to Make Unique and Simple Dried Beef Mixed Mooncakes at Home

How to Make Mixed Dry Beef Mooncakes

• 1

  Mixing the Cake Dough

  First, add 25ml of cooking oil, 1g of five spices, 10g of peanut butter, and 2 egg yolks into a bowl. Mix well until the ingredients are thick and uniform.

  Next, pour this mixture into a bowl and add 120g of mooncake syrup. Stir well to combine the mixture.

  Then, add 190g of all-purpose flour – flour type 11 into the bowl, and mix well until the dough comes together. After that, knead lightly to make the dough uniform, elastic, soft, and not sticky. Let the dough rest for about 30 minutes before dividing it.

  Tip: If your dough is too wet, you can add 10 – 20g of flour to avoid it being too wet.

  

  

  

  
• 2

  Preparation of salted eggs

  Break the salted eggs to take the yolks and discard the egg whites, then gently wash the yolks with water to clean them and reduce the saltiness.

  Next, place the salted egg yolks in a bowl, add 40ml of white wine to help prevent the yolks from being fishy. Rinse briefly and then filter out the white wine, and rinse again with cold water.

  Place the salted eggs on a plate and put them on the steamer, add 2 drops of sesame oil to the eggs and steam the salted eggs for about 8 – 10 minutes until cooked.

  

  

  

  
• 3

  Prepare the filling ingredients

  Place a pan on the stove, add 200ml of water to the pan. Turn on medium heat and cook the sausage in water to soften it, reducing the greasiness of the sausage.

  After about 10 minutes, when the water in the sausage has evaporated, remove the sausage and let it cool before dicing it.

  40gr of pork floss should be cut into small pieces with scissors; if you buy finely shredded pork floss, you don’t need to cut it further. Do the same with 50gr of dried beef, cut it into small pieces and add it to the bowl of pork floss.

  Place the pan on the stove and turn on medium heat; when the pan is hot, reduce the heat and add 40gr of watermelon seeds, 40gr of pumpkin seeds, 40gr of cashew nuts, and 40gr of candied squash. Stir well and roast the seeds for about 8 – 10 minutes until fragrant and crispy, then turn off the heat.

  Tip: If you have an oven, you can spread the seeds evenly on a baking tray, then place them in the oven and roast at 150 degrees Celsius for 10 minutes. After 5 minutes, stir them gently for even cooking.

  Transfer the seeds to a plate to cool; for any oversized seeds, you can lightly crush them or place them in a blender on medium speed for 30 seconds.

  Combine all the prepared filling ingredients in a large bowl.

  

  

  

  
• 4

  Mix the filling

  Put all the prepared filling ingredients into a bowl.

  Add to the filling bowl 40g of oyster sauce and 20g of white sesame. Mix well so that the filling sticks together.

  Next, gradually add 40g of glutinous rice flour to the filling mixture, mixing until the filling can be squeezed into balls without breaking apart. If the filling is too dry, you can add a little bit of mooncake syrup.

  

  
• 5

  Wrapping the cake

  Cut and divide the dough and filling according to the ratio of 2 parts dough : 3 parts filling. This formula is used for a 150g mold, so you divide the dough into 60g and the filling is 75g (filling + salted egg 15g makes 90g according to the ratio)

  Place the pre-processed salted egg in the center of the filling, roll the filling into a round ball. Similarly, for the dough, you roll the dough into round pieces to make it easier to wrap the cake.

  Next, use a rolling pin to roll the dough into a moderately round shape. Place the filling in the center and then use your hands to gather the dough around it. Pinch the dough to make the cake round and even.

  Then, you cover the inside of the mold and the cake tray with a layer of flour. If you don’t use flour, you can use a little cooking oil and brush it in the cake mold to prevent the cake from sticking.

  After that, place the dough ball into the mold. Hold the mold tightly with your left hand, press the lever down hard with your right hand, and then gently lift the cake out of the mold. Do the same with the other dough balls.

  How to divide the cake ratio:

  • 50g mold: Divide with the ratio of 20g dough : 30g filling.
  • 75g mold: Divide with the ratio of 30g dough : 45g filling.
  • 125g mold: Divide with the ratio of 50g dough : 75g filling.
  • 150g mold: Divide with the ratio of 60g dough : 90g filling

  

  

  

  
• 6

  Baking the Cake

  Next, preheat the oven to 180 degrees Celsius for 15 minutes. Then line the baking tray with parchment paper and gently place the cake on the tray. Bake the cake for the first time at 175 degrees Celsius for 10 – 15 minutes in the middle rack of the oven.

  While waiting for the cake to bake, mix together 1 egg yolk, 20ml of fresh milk, and 5ml of sesame oil. Stir well to combine the mixture. Don’t forget to prepare a spray bottle with water to help prevent the cake from cracking due to high heat.

  After the first bake, take the cake out and lightly spray water on the surface. This helps to cool the cake down and prevents it from cracking.

  After spraying water, wait for the cake to cool for about 8 – 10 minutes. Then use a brush to apply a thin layer around the sides and top of the cake. Place it back in the oven and bake a second time at 175 degrees Celsius for 10 – 15 minutes.

  After the second bake, continue with the same steps as the first time. After brushing the cake, put it back in the oven and bake a third time at 170 degrees Celsius for 7 – 8 minutes. The third bake will help the cake achieve a better color and make it drier.

  Once the cake is done baking, take it out and let it cool naturally. Leave the cake outside for 18 – 20 hours to allow it to soften and oil up before wrapping and storing it in the refrigerator.

  

  

  

  
• 7

  Final Product

  The cake after baking will have a golden color, and the cake will be slightly hard. When the cake is completely cool, you should keep it in a cool place for 1 – 2 days so that the surface of the cake becomes oily, soft, shiny, and more fragrant. The cake can be kept outside for about 5 days in a cool place and stored in the refrigerator for about 2 weeks.

  The mixed-dried beef mooncake not only has a delicious and fragrant filling with a rich taste from melon seeds, pumpkin seeds,… but the cake crust is also soft and chewy, which will definitely make many people “fall” for the flavor of this cake.