Soviet-style mung bean paste mooncakes

Overview

I have always preferred eating Soviet-style mooncakes, but I felt that lard made with more fat would make me fat, so I made it myself with salad oil. The taste is the same!

Tags

• baking
• old man
• mid-autumn festival
• egg liquid
• flour
• mung bean paste
• salad oil
• black sesame
• salt

Ingredients

Steps

1. 1 First take a basin, add 100 grams of flour, 50 grams of warm water, 1 gram of salt and 30 grams of salad oil and mix into a dough

   

2. 2 Knead into smooth dough

   

3. 3 Take another basin and add 100 grams of flour and 50 grams of salad oil to form a shortbread dough. Cover the two doughs with plastic wrap and let them stand for 30 minutes

   

4. 4 Divide the two doughs into equal portions

   

5. 5 Then wrap the pastry with dough and cook in sequence

   

6. 6 Take out a wrapped dough and roll it into a long piece

   

7. 7 Then roll it up from one end

   

8. 8 Then roll it into a long piece and roll it up (repeat the same as above), and let it sit for 10 minutes, just in time to roll the bean paste filling into small balls of 50 grams each

   

9. 9 Roll out the dough with the curl pattern facing up

   

10. 10 Add bean paste filling and wrap it up

    

11. 11 Place it into a baking pan and adjust the shape, then use a fork to lightly press out patterns on the crust

    

12. 12 Brush with egg wash with a brush, sprinkle with black sesame seeds, preheat the oven in advance, and bake at 180 degrees for 30 minutes

    

13. 13 Good Soviet-style mooncakes