Mung Bean Paste and Honey Bean Mooncakes

Mung Bean Paste and Honey Bean Mooncakes

1. Mix the mooncake powder with the inverted syrup and peanut oil, put on disposable gloves, grab it into a ball, cover it with plastic wrap and let it stand for 30 minutes.

2. Divide the mung bean paste into 25 grams into a ball, making 26 portions in total.

3. Then weigh the proofed dough materials into portions, 25 grams each.

4. Pour the honey beans into the plate and set aside.

5. Take a mung bean paste ball and click with your big finger to show the shape as shown in the figure.

6. Fill the middle bag with honey beans, 15 grams per serving.

7. So the filling is 40 grams each, round it up and set aside.

8. The mooncake crust is flattened by hand, and the kneaded mung bean paste and honey bean balls are wrapped in the middle. The crust is relatively soft, so slowly and gently push up the crust with a tiger’s mouth to wrap the filling.

9. In order to prevent the moon cake mold from sticking, you can dip it with a little moon cake powder, and then place the wrapped moon cake ball in it.

10. Press out the pattern on the non-stick baking pan, and then remove the moon cake mold. Be careful not to touch other moon cakes, which will affect the appearance.

11. Use a small watering can to spray a little water on the finished mooncakes.

12. Preheat the oven, 180 degrees, upper and lower fire, middle layer, bake for 5 minutes first.

13. Take out and brush with the whole egg liquid, and make a thin layer, so that the baked moon cake has a clear pattern and beautiful color.

14. Heat the oven up and down, and continue to bake the middle layer for 15 minutes, let it out, let it cool, and seal it again when it is cool enough to return to the oil. You can taste it in about 2-3 days.

Tips:

1. The moon cake mold is 65 grams, and the ratio of skin filling is 5:8. I personally feel that this ratio is moderately sweet and easy to make. If you like thin skin, you can increase the amount of filling and reduce the amount of skin.
2. The temperature and time of the oven should be adjusted according to your own oven.
3. The water spray before baking is to moisten the surface of the mooncakes so as not to crack. Of course, the effect of not spraying them will not be much.
4. Brush the egg liquid must be thin, not too thick, too thick, the pattern of the moon cake is easy to be blurred, and the color of the bake is too dark and unsightly.