Mooncakes with bean paste filling

Overview

Today is Chinese Valentine's Day. It rains, so I made mooncakes at home. It was a success for the first time...

Tags

• pastries
• old man
• mid-autumn festival
• autumn recipes
• bean paste filling
• cooked flour
• egg liquid
• jianshui
• moon cake powder
• salad oil
• syrup

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Flour

   

3. 3 Syrup, oil, and water, mix well

   

4. 4 Add sifted flour and knead evenly

   

5. 5 Cover with plastic wrap and leave for about an hour

   

6. 6 Weigh the noodles and bean paste filling separately and set aside. My mooncake mold is 50g, so the dough is 20g and the bean paste filling is 30g. The above materials can make 10 50g mooncakes

   

7. 7 Gently flatten the mooncake skin with your hands and wrap it with bean paste

   

8. 8 Slowly shut up

   

9. 9 Put the dry powder in the mold, shake it, and pour it out. In order to prevent the mooncakes from sticking to the mold and making them easy to release, put the wrapped mooncakes into the mold, press down hard, and the mooncakes will come out

   

10. 10 Preheat the oven to 170 degrees. Since dry powder is used, the surface of the mooncake needs to be sprayed with water. Bake it in the oven for 5 minutes and then set it. Take it out and brush it with egg wash in a thin layer. Continue baking for ten minutes, take it out and let it cool