Bean Paste and Nut Mooncakes
Low gluten flour 200g | Invert syrup 150g |
Milk powder 15g | Edible alkali 1g |
Salt 1g | Peanut oil 50g |
Bean Paste 250g | Peanut 100g |
raisins 50g |
Step 1
at 15Add 3 grams of alkaline water (edible alkali: water = 1:3) to 0 grams of converted syrup, and stir evenly.Step 2
Add corn oil and stir evenly.Step 3
Add salt and stir evenly.Step 4
Sift in flour and milk powder.Step 5
Knead into dough.Step 6
Cover with plastic wrap and refrigerate for 2 hours.Step 7
Powder cooked peanut kernels and cooked sesame seeds in a food processor.Step 8
Add bean paste filling and raisins.Step 9
Mix into moon cake fillings.Step 10
Divide into small balls of 40g each.Step 11
Divide the pastry into 30g balls.Step 12
Flatten the crust slightly and add the filling.Step 13
Gently push the pie crust and use the tiger's mouth to wrap the filling into the pie crust.Step 14
Place into mold.Step 15
Press down, push the mooncakes out of the mold, and place them on the baking sheet one by one.Step 16
Preheat the oven to 180 degrees, place the mooncakes in for 5 minutes and then take them out to cool.Step 17
Brush with egg wash and add 150Temperature oven and bake for 10 minutes.Step 18
It’s baked!Step 19
The print is very clear and the coloring is very even.Step 20
I was impatient, so I opened one up and took a look before I could refill the oil. Is it not bad?Step 21
The round little mooncakes are filled with my love for my family. Cooking tips for bean paste and nut mooncakes