How to make mooncakes with bean paste filling

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  1. Place the salted egg yolk on the baking sheet, bake at 180 degrees Celsius for 5 minutes, and take it out of the oven Divide into two.

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  2. Prepare oil leather materials.

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  3. Put all the ingredients for the oil dough into a basin, slowly add water, and knead it with your hands.Smooth dough.Make puff pastry dough using the same puff pastry ingredients.Cover both doughs with plastic wrap and let rest for 20 minutes.

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  4. Divide the oil dough into 14 equal parts, each weighing about 120g; the puff pastry dough also Divide into 14 equal parts, each weighing about 13g; reunite, cover with plastic wrap and let rest for 20 minutes.

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  5. 350g of bean paste is divided into 14 portions, each weighing about 25g.Take a bean paste ball, wrap half of the cooled salted egg yolk, and form into a ball.

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  6. Make 14 bean paste balls in sequence and cover them with plastic wrap or plastic wrap.

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  7.Take a piece of oil dough and flatten it, put in a puff pastry and wrap it tightly to close the mouth.

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  8. Make 14 in turn and reunite.

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  9.Take a small ball, place it on a silicone mat, and use a rolling pin to roll it into a long strip.

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  10. Roll up from top to bottom.

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  11.After rolling everything, cover with plastic wrap and let it sit for 15 minutes.

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  12. Roll out again and let it sit for 15 minutes.

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  13.Press the middle with your fingers, pinch up and flatten both ends.

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  14. Roll it out and put the bean paste balls wrapped in salted egg yolk.

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  15.Pinch and tighten.

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  16. Place the seam side down into the baking pan, brush with egg wash and sprinkle with black sesame seeds.

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  17. Put the baking sheet into the middle layer of the preheated oven, heat up and down to 180 degrees Celsius, and bake Bake for 30 minutes.

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  18.Time is up, it’s out.

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  19. Finished product picture.The bean paste mooncakes are ready, super crispy and delicious!