Coconut mung bean filling mooncake

Overview

My children like to eat moon cakes very much. They are great as snacks, so I often bake them whether it is a holiday or not. This mooncake uses mung bean filling. In order to increase the taste, it is seasoned with brown sugar and added with coconut. The mooncake is made with a mood. With these many interests, life becomes more colorful.

Tags

• baking
• all-purpose flour
• brown sugar
• coconut
• corn oil
• invert syrup
• jianshui
• mung beans

Ingredients

Steps

1. 1 Convert syrup and water. Mix corn oil evenly.

   

2. 2 Sift in the flour and stir until there are no lumps.

   

3. 3 Knead into a ball. Eat for half an hour.

   

4. 4 Crush the cooked mung beans with a small spoon. Add brown sugar and mix well.

   

5. 5 Put corn oil in a non-stick baking pan and turn on low heat. Pour in the mung bean filling and fry until dry.

   

6. 6 Form into a ball of about 25g.

   

7. 7 Put grated coconut in a bowl, roll each mung bean ball into the grated coconut, and gently tighten it with your hands.

   

8. 8 Divide the mooncake dough into 25g small balls.

   

9. 9 Flatten the pie crust and wrap it with filling, then slowly push upwards with your mouth to seal the filling.

   

10. 10 Good luck.

    

11. 11 Place into a 50g mooncake mold. Press into moon cake embryo.

    

12. 12 Preheat the oven to 190 degrees, spray water before baking, bake for 5 minutes on up and down heat, take out and brush with egg yolk liquid, bake on top and bottom heat at 180 degrees for 15 minutes, take out, let cool and seal, return to room temperature and you can eat in 2 days.