去年中秋节我做了两批台式月饼绿豆椪，朋友们都很喜欢，今年慈济功德会的师姐们就问我看看能不能做一批素食版的，中秋节那几周我比较忙，一直拖到节后才有时间做了一批纯素的绿豆椪。出来的效果很好，一点都不输传统的绿豆椪哦！
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材料：(可做 12 只饼)
绿豆馅:
200克
180-200 克 糖
素肉臊：
80 克素肉 （切碎）
25 克葱头油
2 大勺酱油
1/2 小勺老抽/酱油膏
1/4 小勺糖
一点五香粉
一点胡椒粉
2 大勺炒熟的芝麻
水皮:
190 克中筋面粉
80-85克 水 （按天气湿度而定）
油酥:
170 克低筋面粉
其他：
1 小勺的海苔粉装饰用
Ingredients：(Makes 12 Mooncakes)
Mung bean filling:
200 gSplit mung beans，soaked for 2-3 hours
180-200 g of Sugar
50 gof
Vegetarian meat fillings：
80 ofGluten/Vegetarian meat
25 gof
2 tbspof Soy Sauce
1/2tsp of Dark Soy Sauce
1/4tsp of Sugar
Apinch of Five spice powder
Apinch of Pepper powder
2 tbspof roasted sesame seeds
Water dough:
190 gAll purpose flour
80-85g of Water depending on the humidity of the weather
Other：
1 tspof powdered seadweed
Oildough:
170 gof Cake flour
1.把素肉切碎和葱头油一起下锅炒香，加入酱油、酱油膏、糖、五香粉和胡椒粉调味，不够咸可以酌量增加酱油。
2.起锅前加入烤香的芝麻拌匀。
1.Chopped the vegetarian meat (gluten) into small pieces, heat acooking pan and add the
2. Addroasted sesame seeds to the cooked filling, take it out and letcool.
3.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。
4.把蒸好的绿豆和葱头油加入锅里中火不断翻炒成团，加糖拌匀。
5.冷却后分成12个等份，每个差不多 50克。
6.取一份绿豆馅用拇指压成窝窝状，填入一小勺的素肉臊，捏起成球状就是内馅了。重复此步骤把所有馅料处理好后冷藏20分钟备用。
3.Clean and soaked split mung beans for 2-3 hours, drain and place itin a large bowl.
4.Place the cooked beans in a cooking panwith
5. Letcool and divide the paste into 12 equal parts, around 50 geach.
6.Take one portion of the Mung bean paste and lightly press withthumb to form a small bowl-like shape, add 1 tsp of vegetarian meatfilling in it and wrap up to form a larger ball. Refrigerate for 20minutes before use.
7.把中筋面粉、椰油、葵花油、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.把椰子油、葵花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。
7. Tomake the water dough, combine all purpose flour, coconut oil,sunflower oil，sugar and water to form a soft dough. Let it rest for15 minutes before kneading again to form a smooth dough. Rest thedough for 15 more minutes before dividing it into 12 equal parts,around 30 g each.
8. Tomake the oil dough, combine cake flour, coconut oil and sunflowerseeds oil slowly pressing and mixing the two using hands to form adough. Divide the dough into 12 equal parts, around 20 g each.
9. Takeone portion of oil dough and with the help of rolling pin, roll itout to form a disc around 4 inches in diameter. Place one portionof oil dough in it and wrap up, pinch to seal edges and roll itinto a larger ball. Repeat the steps for all the dough. Let thedough rest for 15 minutes.
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.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。
10.Take one portion of the dough, with the sealed side facing up, rollit into oval shape using a rolling pin. Roll it up tightly like aSwiss roll to form a cylinder. Turn the roll 90 degrees with theend facing up. Repeat these steps for all the dough portions andlet the rolls rest for another 15 minutes.
11.Take one roll with the end side facing up, roll into a long thinstrips with the help of rolling pin. Roll it up again like a Swissroll to form a shorter but thicker cylinder. Repeat the steps forall the rolls.
12.Take one roll and lightly press an impression in the middle of theroll with rolling pin and bring both the ends together and pinch tomake an oval shape. Press to flatten the dough and roll it out toform a round disc.
13.Place a mung bean ball on it and wrap up, pinch to seal to make itinto a round ball.
13.把所有的面团和馅料依次包好，松弛10分钟。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.用个小喷壶薄薄地喷一点水在绿豆凸的生坯上，轻轻地撒点海苔粉装饰。
15.烤箱预热至300F/150C，烤制40-42分钟至饼鼓起即可。
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！
14.Repeat the steps for all the remaining ingredients. Let the pastryrest for 10 minutes.
15.With the help of the heel of palm, make a dent in the middle of thepastry. 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 DouPeng, literally means "Mung bean puff "!
16. Usea sprayer to spray a thin layer of water over the pastry, sprinklesome powdered seaweed on the moon cake as decoration.
17.Preheat oven to 300 F/ 150 C and bake for 40-42 minutes. The pastryshould be baked at lower rack of the oven at a lower temperaturethan normal pastry to retain its characteristic white colorcrust/skin.
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