Tangerine Peel and Mung Bean Paste Mooncakes

Tangerine Peel and Mung Bean Paste Mooncakes

1. Switch to syrup, soap and corn oil for later use.

2. Take an appropriate amount of low-gluten flour.

3. Fry the flour until slightly colored, and set aside the moon cake mold.

4. Tangerine peel and mung bean paste are reserved. The recipe has been posted yesterday, so you can go if you need it.

5. Put the invert syrup in a bowl.

6. Add corn oil, soap and invert syrup and mix well.

7. Add it to the flour and turn it up and down with a spatula.

8. Wake up for 30 minutes after forming a dough and cover with plastic wrap.

9. Knead the tangerine peel and mung bean paste into dumplings for later use.

10. Change the noodle rubbing stick to the same size knife.

11. Wrap the mung bean paste in the skin and wrap it from the tiger's mouth.

12. Sprinkle cooked flour fried in advance into the abrasive tool to avoid sticking.

13. Put the moon cake into the mold and press it into a cake shape.

14. Put them in the baking tray one by one.

15. Preheat the ACA oven in advance and bake up and down at 200 degrees for fifteen minutes.

16. Brush in the egg mixture for ten minutes, add one egg yolk and mix well with water, and brush on the surface of the mooncake, rather than too much.

17. When the time is up, take it out and put it on the plate, and store it in a sealed container after it has cooled down.

18. Finished picture.

Tips:

Feel free to match your favorite fillings! wish you a happy life! Family fun!