Full Moon Mid-Autumn Festival---------[Coconut Double Bean Paste Mooncake]

Overview

On the train at 4 o'clock in the afternoon, my eldest sister's son is getting married on the 18th. I am very happy for them! I think about the little brat I still held in my arms who is really getting married. I lament that time is running like water. He got married, and I always got married too! Just kidding, my nephew is only 13 years younger than me. We walked together without knowing it and thought we were siblings! My nephew's love life has been very difficult. Now he finally got married, which fulfilled the wish of my eldest sister and brother-in-law. I would like to sincerely wish my nephew a happy wedding, a happy family, and a rising career! When I go home, I can’t bring a lot of things with me. Besides, everything is sold at home now. Even though it’s a rural area, small supermarkets now have all kinds of products. Some homes in the city can’t even buy them! Yesterday I baked two batches of mooncakes and gave them to my family to try. These are handmade mooncakes without preservatives or additives. I fried the bean paste filling myself. I originally planned to stir-fry white bean paste, but I added too much water when cooking. Finally, I added red beans and cooked them together. When frying, I added four small packets of coconut powder. The thick coconut-flavored bean paste filling is very sweet and not greasy!

Tags

• baking
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• coconut double bean paste
• corn oil
• egg
• flour
• invert syrup
• jianshui

Ingredients

Steps

1. 1 Set aside the ingredients for the crust;

   

2. 2 Pour the inverted syrup, alkaline water and cooking oil into a large bowl and mix well;

   

3. 3 Add flour;

   

4. 4 Mix into dough;

   

5. 5 Wrap in plastic wrap and let it rest for an hour;

   

6. 6 Divide the risen dough into 20g pieces, and divide the bean paste filling into 30g pieces;

   

7. 7 Take a piece of dough and flatten it, add bean paste;

   

8. 8 Just like making puff pastry, use the tiger’s mouth of your right hand to slowly close the mouth;

   

9. 9 Shape the wrapped mooncake into a round shape, roll it in flour, then put it into the palm of your hand and roll it again;

   

10. 10 Sprinkle flour into the mold, put the ball into the mold, and press down to take out the mooncake; (don’t press too hard);

    

11. 11 Make all the mooncakes and place them on a baking sheet lined with tin foil;

    

12. 12 Spray a layer of clean water;

    

13. 13 Preheat the oven to 200 degrees, middle rack, for 20 minutes. After baking for 5 minutes, take it out and brush with a layer of egg wash;

    

14. 14 Continue to bake for another 15 minutes, then take out and let cool. (The skin of the prepared mooncakes is hard and can be eaten after leaving it for 12 hours to recover the oil)!