Watermelon Mooncake

Watermelon Mooncake

by Moe City Food

4.9 (1)
Favorite
19

Difficulty

Easy

Time

10m

Serving

2

It looked like a watermelon, and it was red bean paste. When bitten down, the thick bean fragrance swarmed in. It was also mixed with the fragrance of black sesame. The skin was crispy but not dry, and every bite was full of happiness. "

Ingredients

Watermelon Mooncake

1. Melt the butter at room temperature in advance, add sugar and salt, and beat with an electric whisk until the color becomes lighter.

Watermelon Mooncake recipe

2. Add the whole egg in 3 times and continue to beat until it is completely absorbed and melted and the butter expands in volume.

Watermelon Mooncake recipe

3. Sift in low-gluten flour and milk powder, stir evenly with a spatula, and knead into a dough.

Watermelon Mooncake recipe

4. Take half of the dough, add matcha powder and knead into a green dough.

Watermelon Mooncake recipe

5. Divide the kneaded dough into 18 grams of green dough, and divide the original color into 12 grams of dough for use.

Watermelon Mooncake recipe

6. Add the red yeast rice and black sesame seeds to the white bean paste filling and mix into a ball to make a red core.

Watermelon Mooncake recipe

7. Divide the red core into 25g filling cores and knead them into round balls for later use.

Watermelon Mooncake recipe

8. Take a raw-color dough, press it into a circle, wrap it in a filling core, and knead it for use.

Watermelon Mooncake recipe

9. Take another green dough and wrap the original color noodle filling evenly.

Watermelon Mooncake recipe

10. In a bowl, add matcha powder to water and mix thoroughly, and use a brush to draw on the cake base.

Watermelon Mooncake recipe

11. Preheat the oven in advance, and bake for 15 minutes at 170 degrees.

Watermelon Mooncake recipe

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