Red Yeast Mung Bean Melaleuca Crisp Mooncake

Red Yeast Mung Bean Melaleuca Crisp Mooncake

by Yuchi Pink

5.0 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

4

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.

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

4. 1 puff pastry into 1 puff pastry

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

5. Squeeze it tightly and put it down

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

6. Roll out the pastry with a rolling pin

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

7. Roll up from top to bottom

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

10. Roll out the bar

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

11. Roll up from top to bottom

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

12. Do it in order

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

14. Flatten and round with the cut side up

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

15. Peeled mung bean filling and knead rounds

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

17. Brush the cuff with egg liquid

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

18. White sesame seeds

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

19. Sticky look

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

20. All done and put in the oven

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

22. Out of the oven

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

23. Finished product

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

24. Finished product

Red Yeast Mung Bean Melaleuca Crisp Mooncake recipe

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.

Comments

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