Red Bean Paste and Ham Mooncake First Release

Name: Red Bean Paste and Ham Mooncake First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 200 g Red bean paste filling; 100 g Winter Melon Paste; 100 g Ham (steamed); 128 g low-gluten flour; 102 g Inverted syrup; 37 g Peanut oil; 1.7 g alkaline water; to taste A little beaten egg

Easy and satisfying, Red Bean Paste and Ham Mooncake First Release uses red bean paste filling, winter Melon Paste and ham (steamed) and is baked until golden and tender. Great for beginners and experienced home cooks alike.

0 minNewEasy Baking Bake Savory & Sweet

Instructions

1
Filling: 200g red bean paste, 100g winter melon paste, 100g ham (steamed).
2
Remove the skin from the ham and cut it into mung bean-sized cubes.
3
Put the diced meat, red bean paste filling, and winter melon puree into a large bowl and mix thoroughly.
4
Form into a uniform mass and set aside.
5
Pastry: 128g low-gluten flour, 102g inverted syrup, 37g peanut oil, 1.7g lye water.
6
Pour the alkaline solution into the invert syrup and stir evenly.
7
Add the oil and stir evenly.
8
Pour in the flour.
9
Mix into a uniform dough, wrap it with plastic wrap, and let it rest for half an hour.
10
Divide the dough filling into 13 equal portions.
11
Take a piece of dough, flatten it, and put in the filling.
12
Push the dough upwards, wrap it well, and seal the opening.
13
Do them one by one and roll them into balls.
14
Place it into the mould for sprinkling powder.
15
Place it on the counter and press it down firmly.
16
Lift the mold and gently unmold. Place it in the baking tray and spray water on the surface.
17
Place it in the preheated oven. Middle rack, top heat 200°C, bottom heat 170°C, bake for about 5 minutes. After setting, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 15 minutes.
18
Golden on the surface, fresh out of the oven.