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.