Bean Paste Mooncakes

Overview

As the Mid-Autumn Festival approaches, all kinds of mooncakes start to be sold in the streets and alleys. I passed by a few days ago and couldn't help but buy a few. I was disappointed when I tasted them. It was really not as delicious as before. The stuffing felt impure as soon as I ate it, and I didn’t know what was added. Looking at the world of gourmet food, many gourmets make their own. This Mid-Autumn Festival, I also made it once. The finished product is pretty good, with a good texture and plenty of fillings. It’s really delicious. It’s also a good idea to wrap it up and give it away.

Tags

• baking
• clear water
• egg yolk
• invert syrup
• jianshui
• low gluten flour
• oil
• red bean paste filling

Ingredients

Steps

1. 1 Sift low-gluten flour and set aside.

   

2. 2 Pour the water, oil and syrup into a bowl and stir evenly to combine the sugar and oil.

   

3. 3 Pour the sifted low-gluten flour into the mixed syrup, and mix with a scraper to form a dough.

   

4. 4 Knead it a little to form a smooth dough.

   

5. 5 Cover with plastic wrap and after an hour, stuffing is ready.

   

6. 6 The red bean paste filling I bought was a bit wet, so I added some low-gluten flour to make it easier to knead into a ball.

   

7. 7 Roll the filling into 35g balls, roll the mooncake skin into 15g balls, and place on the chopping board for later use.

   

8. 8 Take a ball of dough and press it into the cake.

   

9. 9 Wrap with bean paste filling.

   

10. 10 Roll into an oval shape and sprinkle some dry powder on the surface.

    

11. 11 Put it into a 50g mooncake mold and press it into shape.

    

12. 12 Pressed mooncake embryos are neatly placed on a baking sheet lined with tin foil.

    

13. 13 Preheat the oven to 170 degrees. Spray some water on the surface of the mooncake and bake in the oven for 3 minutes.

    

14. 14 Add a little water to an egg yolk, mix well and set aside.

    

15. 15 After 3 minutes, take out the mooncakes from the oven, let cool slightly, and brush a layer of egg yolk water on the surface. Pay attention to brushing evenly and not piling up.

    

16. 16 After 13 to 15 minutes, when the mooncakes are baked into a maroon color, they are ready to be taken out of the oven. Place on grill to cool completely.

    

17. 17 After two days, the oil return was good.

    

18. 18 Cut mooncakes. Not bad, right? The skin is thin and filling, and it tastes great.