Bean Paste Mooncake

Name: Bean Paste Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 100g oil; 300g Invert syrup; 1 piece egg; 3g Alkaline water; 20g milk powder

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Looking at the dazzling array of moon cakes in the supermarket, I realized that the Mid-Autumn Festival is coming soon! Taking advantage of the weekend, let’s start making moon cakes early. The food on these festivals is just fresh. From making syrup to making fillings, everything is done by hand. I sent a lot of them to my friends. Everyone said it was delicious. !

Ingredients

Bean Paste Mooncake

1. Alkaline noodles and water are prepared according to the ratio of 1:3, pour into the inverted syrup, stir evenly, pour into the edible oil, and continue to stir evenly

2. Pour in the flour and milk powder and mix well

3. Knead it with your hands and wake up for an hour

4. Wake up dough and bean paste filling are divided into doses in a ratio of 3:7. I made 15 grams of skin and 35 grams of filling.

5. Take a portion of the stuffing, press it flat, put the bean paste stuffing in, slowly squeeze the skin up with a tiger’s mouth, and wrap it all up

6. Rub gently with your hands

7. Sprinkle flour in the mold

8. Put the mooncake embryos in

9. Just press it out

10. All done

11. Bake in the oven at 200 degrees for 5 minutes to set

12. 1 egg yolk and 1 scoop of egg whites and mix thoroughly

13. Brush the shaped mooncake embryo with egg yolk water

14. Continue to bake for 15 minutes

Tips:
1. The weight of the crust and stuffing can be adjusted as you like.
2. The egg yolk must be baked and shaped before brushing!
3. The moon biscuits just out of the oven are very beautiful, and they will be very beautiful when they return to the oil after a day!