Black Sesame Paste and Red Bean Mooncake

Name: Black Sesame Paste and Red Bean Mooncake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 50 g All-purpose flour; 192g Mung bean paste; 35 g Inverted syrup; 12 g Corn oil; 1 g lye water; 18g Black sesame paste; a pinch Brush the surface with egg yolk

Black Sesame Paste and Red Bean Mooncake brings all-purpose flour, mung bean paste and inverted syrup together and is baked until golden and tender. Simple ingredients, satisfying homemade flavor.

1 hrNewMedium Baking Bake Sweet

Instructions

1
Materials are ready: The mung bean paste is homemade, and the recipe can be found on my homepage under 'Milky Mung Bean Cake'.
2
Squeeze the black sesame paste into the silicone ice cube tray, each piece weighing about 3 grams.
3
Place in the freezer.
4
Put corn oil, corn syrup, and lye into a bowl, and use a whisk to mix them evenly.
5
Pour in the flour and fold it evenly with a spatula to form a dough that is neither too soft nor too hard.
6
Weigh the dough and mung bean paste separately and roll them into balls. I use a 3:7 ratio of dough to filling, that is, the dough weighs 15 grams, the mung bean paste weighs 32 grams, and the black sesame paste weighs 3 grams.
7
Wear baking gloves throughout the process, which is hygienic and prevents sticking; pinch the red bean paste balls into slightly deeper bowl shapes.
8
After freezing, the black sesame paste is scooped out with a small spoon, and it melts quickly once out.
9
Pour the black sesame paste into the red bean paste 'bowl'.
10
Wrap the package tightly; avoid trapping air inside; quickly finish wrapping the others as well.
11
Flatten the dough, place the red bean paste ball on top, and gather the edges upward to form a bowl shape.
12
Continue to push the dough upward until the red bean paste ball is completely wrapped.
13
The mooncake ball is coated with a thin layer of flour.
14
Press the mooncake dough using the mooncake mold. I used the 'Fortune Cat,' but you can also use other patterns.
15
Place the mooncakes on a baking tray lined with oiled paper, and spray a layer of mist before putting them in the oven.
16
Place it in the middle layer of a preheated oven, with upper and lower heat at 160°C, and bake for 5 minutes; brush a layer of egg yolk on the surface; for a darker color, you can use pure egg yolk, and for a lighter color with a shiny surface, you can dilute the egg yolk with a tiny bit of cold water.
17
Put it in the oven and bake at 180 degrees for 15 minutes.
18
Black sesame paste and red bean mooncake, rich in flavor, nutritious and delicious!