Mooncakes with bean paste filling
Invert syrup 100g | Peanut oil 36 grams |
Jianshui 1.8 grams | Moon cake flour 143 grams |
Bean paste filling 250g | Egg yolk 1 |
Step 1
Pour 100 grams of invert syrup into the basinStep 2
Pour in 36 grams of peanut oil and mix well until it becomes emulsified. Add 1.8 grams of soy sauce and stir.Step 3
Pour in 143 grams of moon cake flour, you can also use ordinary flourStep 4
Knead it into a smooth dough, cover it with plastic wrap and let it rest for two hoursStep 5
I have a 50g mold, so I have 25g of skin and 25g of bean paste filling.Step 6
Form the skin into a ball and press it into a dumpling skin shapeStep 7
Bean paste stuffing ballStep 8
Put the bean paste filling on the dough and use the tiger's mouth to collect it little by littleStep 9
After wrapping the bean paste fillingStep 10
Coat it with a layer of mooncake flour. Ordinary flour can also be used here.Step 11
Coat it well with flour and put it in the mold. It will not stick easily.Step 12
Bake in the oven at 190 degrees for eight minutes, take out and let cool. Brush with a solution of egg yolk and water.Step 13
Bake in the oven at 180 degrees for 20 minutesStep 14
tastes great Cooking tips for mooncakes with bean paste filling