Mung bean filling mooncakes

2024-06-26 21:40:01  Views 2 Comments 0

Ingredients

Mooncake powder ( 250g )
Mung bean filling ( 600 )
Conversion Syrup ( 140g )
Corn oil ( 50g )
Egg yolk ( 1 piece )
Water ( 10 grams )

How to make mooncakes with mung bean filling

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    1. Put inverted syrup, water and corn oil in order, and stir evenly with a whisk.

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    2. The turbidity is normal.Pour in the mooncake powder, knead it into a smooth dough, and freeze 1 piece in the refrigerator.Hour.

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    3. Divide the mung bean filling into 23 balls, 30 grams each.The dough is also divided into 23 round balls, each 20 grams.

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    4.Press the dough flat and add mung bean filling as shown in the picture.

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    5. Use the tiger’s mouth to surround it and pinch it upward slowly.

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    6.Knead into a ball and dip in some flour.

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    7.Gently tap off excess flour

  • Illustration of how to make mung bean stuffed mooncakes 8

    8.Put in the mold

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    9.Press down gently.

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    10.Mooncakes are out

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    11. Spray some water on the mooncakes and bake in the oven at 200 degrees for 5 minutes.

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    12. Take it out and brush with egg yolk, bake in the oven at 160 degrees for 18 minutes

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    13.The mooncakes are ready.It will taste better when they are cooled and put in bags to refill the oil.

Tips

The temperature of the oven depends on your own.If you don't like it too sweet, you can reduce the syrup.You can also use peanut oil or cooking oil.

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