Rye Tangerine Bean Paste Mooncakes
1.
Mix the syrup, peanut oil, and soap with a manual whisk.
2.
Add all-purpose flour and black whole wheat flour, stir evenly with a spatula, until the dry powder is no longer visible.
3.
Wrap the dough in plastic wrap and let it rest for 2 hours.
4.
Divide the loose crust into 15g pieces and round them for later use.
5.
The tangerine peel and red bean paste stuffing is divided into 35g each.
6.
Take out a mooncake crust, wrap it with a filling, and finally close it tightly and round it.
7.
Wrap all the mooncakes and print the patterns with a mold. (You can start to preheat the oven before pressing the mooncakes, and fire up and down at 200°C).
8.
Put all the printed moon cakes into the pre-heated oven with a baking tray, heat up and down at 190℃, and bake for 5 minutes to let the moon cake pattern shape.
9.
. Take out the moon cake, brush the surface with a thin layer of egg yolk liquid, and continue to send it into the oven, heat up to 170 ℃, lower heat to 160 ℃, middle layer, bake for 13 minutes.
10.
The finished mooncakes are sealed after they are allowed to cool, and they can be eaten after the oil returns the next day!
Tips:
1. You can refer to my previous recipe for the stuffing of tangerine peel and red bean paste. You can also replace it with other fillings you like.
2. I used a 50g mooncake mold made by Fabike, and the ratio of skin: filling is 3:7. You can also adjust it to 4:6, this ratio is easier to pack
3. The baked moon cakes can be eaten after returning to the oil in one day. They can be sealed and stored at room temperature, and they can be stored for about a week.
4. Fangzi can make 13 Cantonese-style moon cakes.
5. After the mooncake skin is ready, it must be relaxed for 2 hours.
6. Please adjust the baking time and temperature according to the temper of your own oven.
