Cocoa Honey Bean Mooncake
1.
Mix moon cake powder with cocoa powder.
2.
Mix the invert syrup and peanut oil evenly.
3.
Sift the mixed powder of moon cake powder and cocoa powder into invert syrup and peanut oil.
4.
Grab it with your hands to form a ball.
5.
The moon cake mold is 65 grams, and the honey beans wrapped in it are more moist, so the cake crust should be thicker, knead it into a ball of 40 grams, and divide the mung bean paste into 20 grams.
6.
Take a mung bean paste and press it with your big finger.
7.
The middle bag is covered with honey beans, about 5 grams.
8.
Wrap it and round it.
9.
The pie crust is flattened by hand, and the kneaded mung bean paste and honey bean balls are placed in the middle.
10.
The moon cake mold can be moistened with a little moon cake powder for anti-sticking effect, and then the wrapped moon cake ball is placed in it.
11.
Press the pattern on the non-stick bakeware.
12.
Preheat the oven, 180 degrees, upper and lower fire, middle level, bake for about 20 minutes. Let it cool in the oven, keep it tightly sealed and wait for the oil to return. You can taste it in about 2 to 3 days.
Tips:
1. To bake the mooncake without deformation, the filling in the middle should be dry, and the slightly wet filling will deform slightly, and the crust can be slightly thicker, which will be better.
2. The temperature and time of the oven should be adjusted according to your own oven.
