Bean Paste Leg Mooncake
Overview
After chestnut ham, let’s continue with the sweet and salty combination of sauce ham. Unexpectedly, the addition of sauce ham made the filling a little soft. You need to be extra careful when wrapping it. Fortunately, it did not explode because of the soft filling. Overall, it was okay. The middle part of the sauce leg was chewy
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Ingredients
Steps
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Cake crust: 128g low-gluten flour, 102g invert syrup, 37g sunflower oil, 1.7g alkaline water.
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Pour the alkaline water into the inverted syrup and stir evenly.
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Add corn oil and mix well.
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Pour in flour.
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Mix into a uniform dough, wrap in plastic wrap and rest for half an hour.
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Fillings: 200 grams of red bean paste filling, 100 grams of winter melon puree, 100 grams of soy ham. Decoration: appropriate amount of whole egg liquid.
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Cut the ham into mung bean-sized cubes.
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Put the red bean paste filling and winter melon puree into a large bowl and mix thoroughly.
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Pour in the sauce and diced ham,
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Grasp thoroughly and form into a uniform ball, set aside.
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Divide the filling into 14 equal parts.
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Take a piece of pie crust, flatten it and add the fillings.
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Push the crust up.
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Wrap it up and close it.
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Do it one by one and roll it into a round shape.
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Place into floured molds.
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Buckle it on the countertop and press it down firmly.
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Lift the mold and gently release it.
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Place in a baking pan and spray water on the surface.
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Place in preheated oven. For the middle layer, bake at 200 degrees and 170 degrees for about 5 minutes until the surface is set.
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Take it out and brush the surface with egg wash. Place back into the oven and bake for about 15 minutes.
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The surface is golden brown and comes out of the oven.
