Taiwanese Honey Mung Bean Paste Mooncake

Overview

For Taiwanese mooncakes, I have seen several different ways of making the crust. After much calculation, only the materials for this method were at hand. In fact, I have made Taiwanese mooncakes before, but I forgot which way to make them. Just pretend it has never been done before and everything is new. Pull in the mung bean puree with the skin on. Looking at that deep color, are you sure? Is this mung bean paste? But it really comes from mung beans. . . .

Tags

• pastries
• old man
• afternoon tea
• mid-autumn festival
• taiwanese food
• students
• butter
• cake flour
• egg liquid
• honey
• milk powder
• mung bean paste
• whole eggs
• baking soda
• powdered sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the egg liquid, powdered sugar and honey into a large bowl and stir evenly

   

3. 3 Add softened butter

   

4. 4 Mix well

   

5. 5 Mix low-gluten flour, milk powder, and baking soda, and sift into the egg mixture

   

6. 6 Mix well

   

7. 7 Wrap in plastic wrap and let rest for 15-30 minutes

   

8. 8 Divide each filling into 16 equal parts

   

9. 9 Flatten the crust and add the filling

   

10. 10 Wrap up

    

11. 11 Close and round

    

12. 12 Sprinkle flour into the mooncake mold and shake it around

    

13. 13 Pour out

    

14. 14 Put in the mooncake base

    

15. 15 Place it on the counter and press it tightly

    

16. 16 Demold

    

17. 17 Place on a baking sheet and spray water on the surface

    

18. 18 Put in the oven, middle layer, raise the heat to 220 degrees, lower the heat to 150 degrees, and bake for 5-10 minutes

    

19. 19 After it is slightly colored, take it out, brush the surface with egg wash, put it in the oven, raise the heat to 200 degrees, lower the heat to 150 degrees, and bake for 15-20 minutes,

    

20. 20 Out of the oven