Cantonese style mung bean powder osmanthus mooncake

Overview

Everyone is pursuing healthy eating habits more and more. During the Mid-Autumn Festival, we will eat some mooncakes to some extent. I would like to introduce to you a healthy mooncake made of healthy mung bean powder, along with the preparation method. This recipe can make 9 moon cakes.

Tags

• snacks
• mid-autumn festival
• all-purpose flour
• dried osmanthus
• invert syrup
• jianshui
• mung bean flour
• peanut oil

Ingredients

Steps

1. 1 This recipe does not require resting the dough, so roll the filling into 30g/piece in advance for later use. I packed 5 pieces of sweet-scented osmanthus mung bean filling and 4 pieces of fruit pulp and jujube paste filling.

   

2. 2 Stir the water, invert syrup, and peanut oil until the water drips down, as shown in the picture.

   

3. 3 Pour the all-purpose flour, dried osmanthus and mung bean powder into the stirred syrup, and knead the dough up and down (no need to knead too much, as long as there are no particles).

   

4. 4 Roll 20g of dough each into a ball and divide into 9 pieces. Wrap the filling with a piece of dough, knead it evenly to prevent the filling from being exposed, and finally wrap it with a thin layer of flour to prevent it from sticking to the mold.

   

5. 5 At this time, preheat the oven to 190°, and use the mold to press the wrapped dough evenly to release it. 6. Bake in the preheated oven at 190° for 7 minutes, take it out and let it cool for ten minutes.

   

6. 6 Add an egg yolk to 10g of water and stir evenly. Use a wool brush to brush a thin layer of egg liquid on the raised lines of the mooncake.

   

7. 7 Adjust the oven to 170°, cover with tin foil and bake for 12 minutes. If you like the oil color on the surface, you can spray a layer of peanut oil after taking it out of the oven. 9. After baking, take it out and cool it until it is warm to your hands, then put it in a bag and store it. The oil will look better after 3 days.