【Mooncake skin material】 Low gluten flour 280g
Invert syrup 185 grams Corn oil 78 grams
Jianshui 6 grams 【Mooncake Fillings】
Bean Paste 500 grams Mochi 250g
【Hand Powder】 Cooked cake powder or cooked flour Appropriate amount
[Brush surface] Egg yolk 1
Milk 10ml Salt 1g
How to make mochi bean paste mooncakesMochi and bean paste mooncake recipe illustration 1

Step 1

Prepare ingredients Mochi and bean paste mooncake recipe illustration 2

Step 2

Stir the syrup, corn oil and sour water until evenly mixed to emulsify. Mochi and bean paste mooncake recipe illustration 3

Step 3

Sift in low-gluten flourIllustration of how to make mochi and bean paste mooncakes 4

Step 4

Use a rubber spatula to stir evenly without any dry powder. At this point the dough is very soft and sticky. Mochi and bean paste mooncake recipe illustration 5

Step 5

Cover with plastic wrap and let rest for 2 hours. Mochi and Bean Paste Mooncake Recipe Illustration 6

Step 6

After the dough has rested, divide it into 20g pieces each and roll it into a round shape; divide the mochi into 10g pieces each and roll it into a round shape; divide the bean paste into 20g pieces each and roll it into a round shape. Mochi and bean paste mooncake recipe illustration 7

Step 7

The total weight is 50g Illustration of how to make mochi and bean paste mooncakes 8

Step 8

Wrap the mochi with bean paste and shape into a ball. Illustration of how to make mochi and bean paste mooncakes 9

Step 9

Then wrap the bean paste with the pancake skin and roll it into a ball. Mochi and Bean Paste Mooncake Recipe Illustration 10

Step 10

Roll in the cake flour and shape into a ball. The dry flour will blend into the crust. Mochi and Bean Paste Mooncake Recipe Illustration 11

Step 11

Pour the cake powder into the mold, shake it, and then pour out the excess cake powder to prevent sticking.Mochi and Bean Paste Mooncake Recipe Illustration 12

Step 12

Press the mooncakes into shapes and unmold them directly on the baking sheet. Mochi and Bean Paste Mooncake Recipe Illustration 13

Step 13

Spray a little cold water or purified water on the surface of the mooncakes to prevent them from cracking during baking. Place the baking sheet into the middle rack of the preheated oven and bake at 200 degrees for 5 minutes to set. Illustration of how to make mochi and bean paste mooncakes 14

Step 14

Take out the mooncake and let it sit for 2 minutes. After the temperature of the mooncake drops, the surface will become hard. Mochi and bean paste mooncake recipe 15

Step 15

Stir the egg yolks, milk and salt until evenly formed. Mochi and Bean Paste Mooncake Recipe Illustration 16

Step 16

Brush a thin layer of egg milk on the surface of the mooncake. Brush in one direction, don't brush thickly, and don't brush back and forth, otherwise the pattern will become blurry and unclear.Mochi and Bean Paste Mooncake Recipe Illustration 17

Step 17

Adjust the oven temperature to 180 degrees, then put the baking sheet into the oven and bake for 12 to 15 minutes. Mochi and Bean Paste Mooncake Recipe Illustration 18

Step 18

Observe the color on the surface of the mooncake and take it out when the sides are slightly yellow. Because the fillings are all cooked, you only need to bake the crust. Mochi and Bean Paste Mooncake Recipe Illustration 19

Step 19

Finished product picture~ Mochi and bean paste mooncake recipe 20

Step 20

Leave it for two or three days, and then eat the mooncakes after the oil has returned. The taste will be best. Cooking Tips for Mochi Bean Paste Mooncakes