Crispy Bean Paste Mooncake

Overview

How to cook Crispy Bean Paste Mooncake at home

Tags

• baking
• mid-autumn festival
• bean paste filling
• butter
• egg white
• low gluten flour
• whipping cream
• powdered sugar

Ingredients

Steps

1. 1 Melt butter in hot water.

   

2. 2 Add powdered sugar and beat.

   

3. 3 Add light cream and egg whites and mix thoroughly.

   

4. 4 Sift in the low-gluten flour and stir until evenly mixed. Cover with plastic wrap and let rise for 30 minutes.

   

5. 5 The puff pastry is divided into 25g each and the bean paste filling is 15g each.

   

6. 6 Flatten the pie crust with the palm of your hand, put in the filling, and slowly wrap it into a round shape with a tiger's mouth.

   

7. 7 Just close it when the group is ready.

   

8. 8 Gather all the cakes and place them in order.

   

9. 9 Just start from the first one and use the grinder to cut out the shape you like.

   

10. 10 Preheat the oven to 420℉, about 14 minutes.

    

11. 11 Put in the mooncake embryo and bake for 6 minutes. Take it out.

    

12. 12 Brush with a layer of egg yolk and send to the oven for another 5 to 7 minutes to color.

    

13. 13 The color is already quite attractive.

    

14. 14 Cool on a rack before serving.