Red Bean Paste Mooncake

red bean paste 375g (15 50g mooncakes)	Moon cake skin 15 50g mooncakes
Butter 36 grams	Honey 36 grams
Condensed milk 36 grams	Low-gluten flour (or all-purpose flour) 100 grams
Cornstarch 20 grams

How to make red bean paste mooncakes

Step 1

Soften butter and beat, add honey, condensed milk and stir evenly

Step 2

Sift in low-gluten flour and starch and mix well

Step 3

Knead the dough with your hands and let it rest for 30 minutes

Step 4

Divide the red bean paste into 25g portions and form into balls. I read online that mooncake fillings need to be frozen before they can be packed. I tried it and it didn’t need to be frozen.

Step 5

After the mooncake skin is relaxed, it is divided into 25g portions, and the flattening is about the same as the palm of your hand.Multiple sizes.

Step 6

Wrap in red bean paste and gather it with the tiger's mouth so that no filling is exposed.

Step 7

Form into an oval shape and place into the mold

Step 8

Place the mold on silicone or oil paper and press lightly

Step 9

Although it is not difficult to press the mooncakes with the mold, it is not very easy. If you are doing it for the first time, you can practice a few mooncake skins without fillings to get familiar with it, otherwise it will turn over.

Step 10

Preheat the oven to 220 degrees. When baking, adjust the upper heat to 200 degrees and the lower heat to 180 degrees. Place the middle and lower layers and bake for 10 minutes to set the shape. Use a brush to brush the egg yolk liquid (one egg yolk plus 10 grams of water) and lightly sweep it. Put it in the oven again, raise the heat to 180 degrees, and bake it at 160 degrees for 12 minutes.

Step 11

I also made the bean paste filling myself, so the whole mooncake is not sweet and delicious. Red bean paste mooncake cooking tips

This is the recipe for putting butter. If the butter contains water and is replaced with lard, you need to refer to the lard recipe.