Homemade bean paste mooncake

Overview

I thought making my own stuffing would be healthier and without any additives. It would be fine whether I make bread or mooncakes, and I would eat it by myself. I have shared the recipe of red bean paste before. After I made it, I realized that the mooncake skin I made with stuffing will return to oil very quickly. I made it at night and the next morning the skin was a bit soft, so it was just right for dinner in the morning. My husband said it was delicious. My kids like to eat coconut stuffing, so I made two kinds of stuffing. It was fine on the third day, but it became very sticky on the fourth day, so it is better to buy stuffing for gifting.

Tags

• baking
• old man
• traditional food
• mid-autumn festival
• mooncakes
• all-purpose flour
• bean paste filling
• custard powder
• invert syrup
• jianshui
• milk powder
• peanut oil

Ingredients

Steps

1. 1 Mix invert syrup + citrus water + peanut oil evenly, stir for a long time, be sure to blend together

   

2. 2 Sift all the flour. Custard powder is added here. It was taught by the master. It is said that if it is added, it will not crack. If it is not available, you don’t have to add it. 75 grams of custard powder syrup will be fine

   

3. 3 Knead evenly

   

4. 4 I have a 50g mooncake mold, 15g of skin and 35g of filling

   

5. 5 Wrap it up and make it into a round shape. Knead it with some sticky dough. Pour some dough into the mold and knock it out so it won't stick

   

6. 6 Do it one by one. Spray some water on the surface and there will be no dry powder. Preheat the oven to 180 degrees and bake for 5 minutes. Take out and brush a thin layer of egg yolk and bake for about 20 minutes

   

7. 7 It came out of the oven. My child liked the pattern so I bought it. Now I realize that it doesn’t look good after baking. The egg wash made it deformed