Bean Paste Mooncakes

Prepare the ingredients for mooncake skin

Pour the inverted syrup and peanut oil into a basin and mix well with a manual egg beater. Here we use Xinliang mooncake pre-mixed powder, no water is needed

Sift in the premixed powder

Use a spatula to mix well and place in the refrigerator for 1 hour.

Soak red beans in water overnight. If the weather is hot, put them in the refrigerator. Pour into an electric pressure cooker and add water 2cm higher than the red beans. After cooking, use a food processor to puree. Pour into a non-stick pan and add sugar and start frying. Pour in the oil in 3 batches and fry until the water is dry. Finally, you can add cooked glutinous rice flour to help speed up the dryness! Bean paste filling is ok

After cooking, use a food processor to puree, pour into a non-stick pan, add sugar and start frying

Pour in the oil 3 times and stir-fry until the water dries up

Finally, you can add cooked glutinous rice flour to help speed up the drying of the water! Bean paste filling is ok

Divide the bean paste filling into 30g pieces

Divide the crust into 20g pieces

Put on disposable gloves, take a piece of cake and flatten it, put in the bean paste, and push it up with your thumb and index finger

All wrapped up

Dip the mooncake dough into flour and roll it around, then roll it into an oval shape with your hands. It is easy to put into the mold. Dip the mold into a little flour and press it into shape

Preheat the oven at 180 degrees for 5 minutes, put it in the oven and bake for 5 minutes to set the shape. Take the egg yolk and add a little egg white into the bowl. Take out the mooncake and use a brush with a little yellow liquid to brush a thin layer of egg liquid, then spray some water, then bake it in the oven for 10 minutes, then take it out and brush it, then bake it in the oven for 5 minutes

The baked mooncakes will be hard and can be eaten after the oil has returned

Finished product

Overview

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Ingredients

Steps