Coconut Brown Rice Crispy Mooncake

Stuffing:	Pastry 65 grams
Coconut Crispy 5 grams	Butter Crispy 5 grams
Coconut milk powder 5 grams	Xuanmi 5 grams
Brown Rice Powder 15 grams	Dried pineapple 10 grams
Dried strawberries 20 grams	Powdered sugar 6 grams
Peanut butter 7 grams	Coconut oil 5 grams
Salt 0.4 grams	Toasted coconut 5 grams
Pastry: exactly 65 grams	Corn oil 25 grams
Glutinous rice flour 25 grams	All-purpose flour 16.5 grams
Cookie crust:	Whole egg liquid 20 grams
Powdered sugar 31 grams	Salt 0.6 grams
Corn oil 46 grams	Milk powder 2 grams
All-purpose flour 104 grams

How to make coconut brown rice crispy mooncakes

Step 1

Let’s take a look at the state of making this mooncake now

Step 2

sharp edges

Step 3

Three-dimensional and clear pattern

Step 4

The pattern is three-dimensional and clear, with sharp edges and corners.

Step 5

The pattern is three-dimensional and clear, with sharp edges and corners.

Step 6

Add corn oil to the pot

Step 7

Heat to 180 to 190 degrees

Step 8

Quickly pour in low-gluten flour and glutinous rice flour

Step 9

Stir quickly and evenly

Step 10

If your oil temperature is too high or the frying time is too long, the pastry may be too dry. Then you can add 1 to 2 grams of cooked corn oil at the end.

Step 11

The pastry must be fried until it is moist and clumped together.

Step 12

Let’s make the filling first. Beat the brown rice into powder. You don’t need to beat it too finely.

Step 13

Powder brown rice

Step 14

Powder brown rice

Step 15

Pour all the materials in the ingredient list into the container

Step 16

Add pastry

Step 17

Mix evenly

Step 18

The filling can be easily formed into a ball by holding it tightly

Step 19

Divide the filling into 20 grams each

Step 20

Next we make the pie crust. Add powdered sugar, salt and whole egg liquid to the container and stir until all the powdered sugar is melted.

Step 21

Add the syrup and stir evenly

Step 22

Add corn oil in small portions and stir each time until the oil is completely absorbed before adding the next corn oil. Stir until it is completely emulsified and the corn oil is completely absorbed.

Step 23

Stir until completely emulsified

Step 24

Add all powders

Step 25

Mix evenly

Step 26

Fold and press to form a ball

Step 27

Take a small piece of dough and press out a small corner. If it is parallel to the table and does not automatically droop, this is the appropriate softness and hardness of the pie crust. Due to the different water absorption properties of flour, if your pie crust automatically droops, it means that the pie crust is too soft. Need to increase the amount of powder appropriately

Step 28

Divide the crust into 30 grams each

Step 29

Moon cake included

Step 30

Put into 50g mold

Step 31

Extrusion shape

Step 32

Extrude all shapes

Step 33

Place in preheated oven

Step 34

Bake at 200 degrees and 180 degrees for 8 minutes

Step 35

Then take it out of the oven and let it cool

Step 36

Put it into the preheated oven again and bake at 180 degrees and 150 degrees for 8 minutes.

Step 37

out of the oven

Step 38

Finished product

Step 39

Finished product

Step 40

Finished product

Step 41

The filling has a rich coconut flavor, is moist and sweet, and is neither dry nor choking, nor sticky in the throat.

Step 42

Finished product Coconut Brown Rice Crispy Mooncake Recipe