Mung bean paste mooncake

Name: Mung bean paste mooncake
Yield: 4 servings
Cuisine: Baking
Ingredients: 180 g Flour; 130 g Inverted syrup; 45 g Corn oil; 2 g lye water; 840 g Mung bean filling; a pinch beaten eggs

Mung bean paste mooncake brings flour, inverted syrup and corn oil together and is baked until golden and tender. Simple ingredients, satisfying homemade flavor.

0 minNewHard Baking Roast Sweet

Instructions

1
Mix all the ingredients in the main ingredients evenly.
2
The dough is ready. Cover it with plastic wrap and place it in the refrigerator to rest for an hour.
3
After the time is up, divide the dough into small portions of 30 grams each.
4
Take out a piece of dough and press it into a circle.
5
Mooncake crust.
6
Wrap in mung bean filling (divide 840 grams of mung bean filling into small portions of 70 grams each).
7
Reunion.
8
Stick a little dry flour and put it into the mold.
9
Press out the flower shape, spray a little mist of water, place it in a preheated oven on the middle rack at 180 degrees, bake for 5 minutes to set the shape, then remove from the oven and brush with a thin layer of egg wash, return to the oven and bake at 160 degrees for 20 minutes.
10
Alright, it's out of the oven.
11
After cooling, store in a sealed container. It can be eaten after 2-3 days when the oil returns.
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Finished product image.
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