Invert syrup 30g White sugar 45g
Whole egg liquid 60g medium powder 200g
Milk powder 25g Custard powder 5g
Baking powder 2.5g Baking soda 2.5g
Salt 0.5g Corn oil 60g
Bean paste filling 480g Corn starch (coated surface) A little
How to make bean paste egg mooncakes bean paste and egg moon roasting# looking for grandma's hometown fragrant Mid-Autumn Festival# Illustration of how to do it 1

Step 1

Beat 30g inverted syrup + 45g sugar + 60g whole egg liquid with a whisk until the volume is fluffy and the color is white. Illustration of how to cook the Bean Paste and Egg Mooncake#Looking at Grandma’s Country Fragrant Mid-Autumn Festival#2

Step 2

Pour in 200g medium flour + 25g milk powder + 5g custard powder + 2.5g baking powder + 2.5g baking soda + 0.5g salt + 60g corn oil and mix until there is no dry powder. Bean Paste and Egg Moon Roast#Looking at Grandma's Township Fragrant Mid-Autumn Festival# Illustration of how to do it 3

Step 3

Knead into a ball and cover with plastic wrap to rest for 20 minutes. Bean Paste and Egg Moon Roast#Looking at Grandma's Township Fragrant Mid-Autumn Festival# Illustration of how to do it 4

Step 4

Divide the dough and filling into 12 portions (35g for the dough and 40g for the filling) and roll them into rounds. Take a piece of dough and flatten it, wrap it with the filling, and pinch it tightly.Bean paste and egg moon roast#Looking at the grandma's hometown fragrant Mid-Autumn Festival# Illustration of how to do it 5

Step 5

Coat the surface with a little cornstarch and put it into the mold Bean paste and egg moon roast#Looking at the grandma's hometown fragrant Mid-Autumn Festival# Illustration of how to do it 6

Step 6

Use a mold to press out the shape on the surface, bake in the oven with upper and lower heat, middle layer, 180°, 15 minutes Bean paste and egg moon roasting#Looking at the grandma's hometown fragrant Mid-Autumn Festival# Illustration of how to do it 7

Step 7

Bean paste egg mooncake Cooking tips for bean paste and egg mooncakes