Mung Bean Paste and Custard Mooncake

The materials are ready; the Jinsha lava balls do not need to be put back in the freezer for now; the mung bean paste is made with spinach powder.

Put corn oil, inverted syrup, and lye water into a bowl, and mix evenly with an egg whisk.

Pour in the flour and use a spatula to fold it into a dough.

Each piece of dough weighs 15 grams, each portion of mung bean paste weighs 30 grams, and because the lava ball weighs 5 grams, together the three add up to exactly 50 grams; roll each into a ball separately.

Wear disposable gloves throughout the process, mainly to prevent sticking; take a red bean paste ball and shape it into a bowl, place the golden lava center ball inside, wrap it tightly, and do the same with the other balls in order.

Take a piece of mooncake dough, flatten it, place the red bean lava ball on it, and gather the dough upwards to form a bowl shape.

The package is tightly sealed.

Sprinkle a little flour on the plate, and place each wrapped item on the flour to prevent it from sticking to the plate.

Coat the dough ball with a thin layer of flour and place it in a 50g mold.

Place it on the plate and press slightly to demold; if the baking tray is flat, you can press it directly on the tray to reduce the number of times it is moved and to prevent the mooncake dough from deforming.

Change to a different flower piece and press out a new pattern.

Change to another flower piece and press out a different flower pattern.

After pressing each one, place it on a baking tray lined with oiled paper, leaving some space between them; note: if you want a molten filling, the mooncakes need to be frozen until both inside and outside are completely hard before baking; if you want a non-runny custard-like filling, you can put them in the preheated oven immediately after wrapping.

Spray a layer of mist on the surface of the mooncake, place it in the middle layer of the preheated oven, set the upper and lower heat to 160 degrees, and bake for 5 minutes first.

After taking it out, use a wool brush dipped in egg yolk liquid to gently brush the surface of the mooncake a few times.

Put it back in the oven and bake at 160 degrees for 15 minutes.

The mooncakes are very soft after coming out of the oven. Do not move them immediately; let them cool for 5 minutes before transferring them to a cooling rack. Once completely cooled, store them in a sealed container. Consume within 3 days at room temperature or within 10 days if refrigerated.

Mung bean paste custard mooncake, rich in milky fragrance, nutritious, healthy, and delicious!