Honey Bean Mooncake

Name: Honey Bean Mooncake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 350g White bean paste; 150g Honey bean; 1g Alkali; Some egg

by Rain wood

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This time the honey bean mooncakes have made great progress. And the main stuffing is also made by myself, and the favorite honey beans are added in it. The taste is very unique! The practice of white bean paste is attached. This time I tried a method that does not need to be fried or added oil. This kind of bean paste filling is healthier and easier!

Ingredients

Honey Bean Mooncake

1. Prepare ingredients, add alkali to water to melt

2. The syrup is added to the salad oil in portions, and the lye is added

3. Add all the low-gluten flour, stir into a dough with a spatula, cover and let up for 1 hour

4. Add honey beans to the white bean paste, mix and knead evenly

5. The filling is divided into 30 grams each

6. Divide the dough into 10 grams each

7. Take a portion of the dough and put it in the palm of your hand and flatten it

8. Wrap in Bean Paste

9. Push slowly with your hands to wrap the whole bean paste

10. Finishing and forming

11. Brush the mold with flour to press out the mooncake blank

12. Preheat the oven to 180 degrees, bake the middle layer for 5 minutes, take out the surface and brush the egg liquid, and bake for another 15 minutes