Name: Mooncakes with Bean Paste and Nut Filling
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 150g Invert syrup; 50g Corn oil; 250g Red bean paste; 50g raisin; 100g peanut kernel; 25g sesame; 15g milk powder; 1g salt; 1g Edible alkali

Mooncakes with Bean Paste and Nut Filling

by Yurun Begonia

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Mooncakes symbolize reunion and are a must-have item for the Mid-Autumn Festival. You can only eat a piece during the Mid-Autumn Festival when materials are scarce. Now the conditions are good, we can make it whenever we want, and the filling is rich and not monotonous.

Mooncakes with Bean Paste and Nut Filling

1. Add 3 grams of alkaline water (edible alkaline: water = 1:3) to 150 grams of invert syrup and stir well.

2. Add corn oil.

3. Add salt and stir well.

4. Sift in milk powder and low powder.

5. Live into dough, cover with plastic wrap, and chill in the refrigerator for two hours.

6. The cooked peanuts and cooked sesame seeds are powdered with a food processor.

7. Add the bean paste and raisins and evenly.

8. Divide the crust into 30g balls.

9. Divide the filling into 40 g balls.

10. Flatten the crust and add the filling.

11. Gently push the pie crust to wrap the filling.

12. Put it into the moon cake mold.

13. The mold is inverted and pressed, the moon cake is pushed out of the mold, and placed in the baking tray in turn, spraying less water.

14. Preheat the oven at 180 degrees and put it in a baking tray. After five minutes, take it out to cool, brush with egg wash, and bake at 150 degrees for another ten minutes.