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.