Honey Mung Bean Mooncakes

Name: Honey Mung Bean Mooncakes
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 200g Mung bean filling; 1g Refined salt; a little Egg yolk water; 30g Corn oil; 75g honey

by Yi Xiao Yanran

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Practice has proved that instead of inverted syrup, honey is used to make Cantonese mooncake crust. The effect is also good. This mung bean mooncake is an example, and the oil returned the next day, the crust became very soft and the taste was very good.

Ingredients

Honey Mung Bean Mooncakes

1. Add corn oil to the bowl

2. Add honey

3. Stir and fuse well with a spatula

4. Add low-gluten flour and refined salt

5. Mix well and keep in the refrigerator for 30 minutes

6. Take out the mung bean paste (25g/piece) made in advance from the refrigerator, and defrost naturally

7. Divide the mooncake crust into 8 portions (25g/portion)

8. Put on disposable gloves on your hands, take a portion of the mooncake wrapper, and press it flat

9. Put mung bean paste

10. Evenly close and round

11. So all done

12. Use the moon cake mold to press out the pattern

13. Put it into the preheated oven, middle level, 200 degrees, up and down, bake for 5 minutes

14. Take out and brush with egg yolk water (1 egg yolk + 1 teaspoon of water)

15. Re-enter the oven and bake for 10 minutes

Tips:
Cantonese-style mooncakes have a very sweet crust, so if the filling is made by yourself, you can reduce the amount of sugar, otherwise it will be very sweet and greasy. Adding a little salt to the crust can also neutralize this sweet taste.