Mid-Autumn Red Bean Mooncake

Name: Mid-Autumn Red Bean Mooncake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 220g All-purpose flour; 150g Inverted syrup; 5g lye water; 300g Red bean paste filling; 50g Edible oil

Easy and satisfying, Mid-Autumn Red Bean Mooncake uses all-purpose flour, inverted syrup and lye water and is baked until golden and tender. A great choice for family gatherings or a weekend treat.

1 hrNewMedium Baking Roast Sweet & Fragrant

Instructions

1
All-purpose flour.
2
Mix invert syrup and lye water evenly.
3
Add cooking oil and mix evenly.
4
Add all-purpose flour in batches.
5
Stir evenly.
6
Knead the dough (no need to over-knead), then cover it with plastic wrap and let it rest for 1 hour.
7
Divide the mooncake dough into 12 equal parts.
8
Divide the red bean paste into 12 equal portions as well.
9
Place the red bean paste into the dough with the seam side down, put it into the mold, press it firmly, and unmold it.
10
Preheat the oven for 10 minutes, place the baking tray on the middle-lower rack, set the top heat to 175°C and the bottom heat to 155°C, and bake for 20 minutes.
11
The freshly baked mooncakes are overflowing with fragrance, looking beautiful and attractive!
12
Mooncakes taste best if eaten two days after making. Homemade mooncakes contain no additives or preservatives and should be consumed quickly; they are not suitable for long storage.