Honey Mung Bean Mooncakes

Honey Mung Bean Mooncakes

by Yi Xiao Yanran

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

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

Honey Mung Bean Mooncakes recipe

2. Add honey

Honey Mung Bean Mooncakes recipe

3. Stir and fuse well with a spatula

Honey Mung Bean Mooncakes recipe

4. Add low-gluten flour and refined salt

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

9. Put mung bean paste

Honey Mung Bean Mooncakes recipe

10. Evenly close and round

Honey Mung Bean Mooncakes recipe

11. So all done

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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

Honey Mung Bean Mooncakes recipe

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.

Comments

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