Red Yeast Mung Bean Melaleuca Crisp Mooncake

Name: Red Yeast Mung Bean Melaleuca Crisp Mooncake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 150g Flour; 30g Powdered sugar; 50g lard; 60g water; 120g Low-gluten flour; 5g Red yeast powder; Some White sesame; Some Mung bean filling; 1 piece egg

by Yuchi Pink

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

I have made many kinds of mooncakes this year, and it really hurt. Today I uploaded a small red yeast rice cake with mung bean cake. This year’s mooncakes have come to an end as of today, and they have been successfully closed. Haha, I really like this kind of layer-by-layer crispy mooncakes. I add a little red yeast rice powder and become matte and tender, so beautiful colors, add some color to the festival. This time I used peeled mung bean paste, which is very soft and delicious.

Ingredients

Red Yeast Mung Bean Melaleuca Crisp Mooncake

1. In addition to the white sesame and bean paste, the main ingredients, oil skins and auxiliary ingredients, the ingredients of the oil pastry are mixed into a dough.

2. Wrap in plastic wrap and wake up at room temperature for 20 minutes

3. Divide the oily skin and shortbread into 8 equal parts

4. 1 puff pastry into 1 puff pastry

5. Squeeze it tightly and put it down

6. Roll out the pastry with a rolling pin

7. Roll up from top to bottom

8. Do them one by one, let stand and relax for 20 minutes

9. Take one with its mouth facing upwards and press it down

10. Roll out the bar

11. Roll up from top to bottom

12. Do it in order

13. Cut the pastry in the middle and divide it into two pieces

14. Flatten and round with the cut side up

15. Peeled mung bean filling and knead rounds

16. Flip the bread into the mung bean paste, squeeze tightly and close the mouth

17. Brush the cuff with egg liquid

18. White sesame seeds

19. Sticky look

20. All done and put in the oven

21. Preheat the oven to 180 degrees, fire up and down, middle level, bake for 20-25 minutes

22. Out of the oven

23. Finished product

24. Finished product

Tips:
The bottom can be non-sticky white sesame seeds, and the white sesame seeds will have a richer and more fragrant taste. The red yeast rice can be replaced with green tea or matcha.