Cantonese-style mung bean paste mooncake with osmanthus

This recipe does not require resting the dough, so prepare the fillings in advance by shaping them into 30g portions each. I made 5 with osmanthus green bean filling and 4 with fruit and jujube paste filling.

Mix the lye water, inverted syrup, and peanut oil until the mixture drips like water, as shown in the picture.

Add all-purpose flour, dried osmanthus, and mung bean flour into the stirred syrup, and knead the dough up and down (no need to knead too much, just until there are no lumps).

Take 20g of dough per piece and roll it into a ball, then divide it into 9 pieces. Take one piece of dough to wrap the filling, knead evenly to prevent the filling from showing, and finally coat with a thin layer of flour to prevent sticking to the mold.

At this time, preheat the oven in fan mode to 190°C. Use a mold to evenly press the wrapped dough to release it from the mold. 6. Put it into the preheated oven at 190°C and bake for 7 minutes, then take it out and let it cool for ten minutes.

Mix one egg yolk with 10g of water until well blended, then use a wool brush to lightly brush a layer of the egg mixture onto the raised patterns of the mooncake.

Set the oven to fan bake at 170°C, cover with aluminum foil and bake for 12 minutes. If you like a shiny surface, you can spray a layer of peanut oil after taking it out of the oven. 9. After baking, take it out and let it cool to hand temperature before packing for storage; the oil will look better after 3 days.