Brown sugar bean paste mooncake

Overview

I’ve made the brown sugar bean paste filling, and today I’m going to make bean paste mooncakes. The bean paste mooncake filling is very important. It should not be too dry, otherwise the taste will be bad, and it should not be too thin, otherwise the shape will not be good. It should also be oily but not greasy. So with a good bean paste filling, the bean paste mooncake will be basically successful.

Tags

• pastries
• flour
• homemade brown sugar bean paste filling
• invert syrup
• jianshui
• milk powder
• peanut oil

Ingredients

Steps

1. 1 First prepare the main ingredients and ingredients, which are the ingredients for the dough. Pour all the inverted syrup, oil, and water into a small basin. The water is prepared by myself at a ratio of 1:3 between alkaline noodles and water.

   

2. 2 Stir thoroughly until it is completely combined into a thick paste

   

3. 3 Add flour and milk powder

   

4. 4 Don't over mix, just knead it into a dough and let it sit for an hour.

   

5. 5 Make the bean paste into 65g balls and divide the dough into 18g balls. Because the bean paste filling is slightly looser than the five kernels, the filling of the same weight will appear larger, so the dough is slightly 2 grams more in proportion. The dough will be very thin when wrapped in this proportion. If the wrapping is not good, you can increase the weight of the dough appropriately so that you can wrap it tightly

   

6. 6 Flatten the dough and add the bean paste filling. Use your thumb and index finger to slowly push it up so that the dough is packed tightly and evenly

   

7. 7 Completely wrapped

   

8. 8 Sprinkle a little cake flour into the mold and mold it into shape

   

9. 9 When everything is done, place it on the baking sheet. Spray water before putting in the oven to prevent cracking

   

10. 10 Preheat the oven to 170 degrees, bake for 5 minutes, take it out, brush with egg wash, and continue baking for 12 minutes.