Invert syrup 75g Peanut oil or corn oil 25g
Moon cake pre-mixed powder 105 grams Egg yolk one
Bean paste filling 480g
How to make bean paste mooncakes Illustration of how to make handmade bean paste mooncakes 1

Step 1

Prepare ingredients.Illustration of how to make handmade bean paste mooncakes 2

Step 2

Place the invert syrup in a large bowl and add corn oil in portions. Illustration of handmade bean paste mooncakes 3

Step 3

Stir with a whisk until the corn oil and invert syrup are combined. Illustration of how to make handmade bean paste mooncakes 4

Step 4

Sift in the mooncake pre-mixed powder. Illustration of how to make handmade bean paste mooncakes 5

Step 5

Use a mixing knife to stir evenly, cover with plastic wrap and let sit at room temperature for an hour. Illustration of how to make handmade bean paste mooncakes 6

Step 6

I chose a 50g mold and the bean paste filling was 35g each. Illustration of how to make handmade bean paste mooncakes 7

Step 7

Divide the risen dough into 15g pieces and divide it into 13 pieces. Illustration of how to make handmade bean paste mooncakes 8

Step 8

Take a piece of pie dough and flatten it. Illustration of how to make handmade bean paste mooncakes 9

Step 9

Place the bean paste filling and the dough on the tiger's mouth of your left hand. Use the thenar part of your thumb to push the dough. Turn the dough while pushing so that the dough slowly wraps around the filling and closes.Illustration of handmade bean paste mooncakes 10

Step 10

Put the wrapped dough into the mold and press it into the shape of a mooncake [You can also sprinkle a little flour into the mooncake mold to prevent sticking, add flour and turn it around to make the flour adhere to the surface of the mold, and then pour out the excess flour] Spray the surface of the mooncake Add some water and use a watering can to make it even. Hold it higher and spray it evenly. Illustration of handmade bean paste mooncakes 11

Step 11

Place in the middle rack of the preheated oven and bake at 180 degrees for 5 minutes. Illustration of how to make handmade bean paste mooncakes 12

Step 12

After the pattern is finalized, take it out and brush it with a layer of egg yolk (only brush the surface, not the sides. Use a short-bristle brush. Don’t let the egg liquid get too full. Just brush one side lightly. You can scrape the brush around the edge of the bowl before brushing. ) Illustration of handmade bean paste mooncakes 13

Step 13

Continue to heat up and down to 180 degrees for 15 minutes. Illustration of how to make handmade bean paste mooncakes 14

Step 14

During the baking process, keep an eye on the coloring process. When the color is almost done, cover it with a layer of tin foil to prevent the color from being too dark. The skin of the freshly baked mooncakes is very hard. After the mooncakes are cooled, they should be sealed and stored to allow the oil to return. Wait for 2-3 days and the skin will gradually become soft and oily. The mooncakes will taste better when eaten after the oil has returned!Illustration of how to make handmade bean paste mooncakes 15

Step 15

The pattern has a strong three-dimensional effect! Cooking tips for bean paste mooncakes

1️⃣Preparation of egg liquid: 20% whole eggs, 80% clean egg yolks, and 10% raw oil. 2️⃣ Use a brush with short bristles. Don’t let the egg liquid get too full. Use dry bristles to avoid brushing the egg liquid into the recesses of the pattern. 3️⃣75g mold according to the ratio of 2:8, 15g of skin and 60g of filling. 4️⃣Don’t buy bean paste filling that is too wet, otherwise it will go crazy when you wrap it up and it will be difficult to wrap it up in the pie crust. 5️⃣Egg yolk water can also be mixed with one egg yolk and one spoonful of egg white.