Bear Boy Mung Bean Mooncake

Name: Bear Boy Mung Bean Mooncake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Plain flour; 70g Invert syrup; 2g Jianshui; 20g milk powder; 30g Salad oil; 200g Mung bean filling

by Soft blue crystal

4.9 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

3

The childlike little mooncakes are the children’s favorite. The cute and simple shapes make the mooncakes more worthy of appreciation, especially the homemade mung bean filling, which is healthy and not too sweet, and is more suitable for children to eat.

Ingredients

Bear Boy Mung Bean Mooncake

1. All the ingredients in the main ingredients except flour are mixed.

2. Finally add the sifted flour.

3. After mixing well, leave the powder to stand for one hour.

4. Divide the skin into 15 grams and the mung bean filling into 20 grams.

5. Wrap the stuffing with the skin and push it slowly until it seals.

6. Roll it in the cooked glutinous rice flour, stuff it into the mold, and gently press it flat.

7. Then buckle and knock out the mooncake carefully, spraying water on the surface. Put it in the oven, heat up to 190 degrees, lower the heat to 170 degrees, and bake for 5 minutes.

8. Take it out after 5 minutes and brush with a thin layer of egg liquid (half egg yolk with a small amount of egg white). Then continue to bake for about 10 minutes until the surface is colored.

Tips:
After trying several times, I tried 15 grams of skin with 20 grams of filling. The moon cake made with this egg mold is just right. If it is missing, it will not be full, and if it is too large, it will be uneven, so don't change it at will.