Cheese Mung Bean Paste Mooncake

Overview

A mooncake with good reviews. The most difficult part of making mooncakes is frying the fillings. If there is too much moisture, the skin of the mooncakes will become wet after the oil returns. If the moisture is too dry, it will be difficult to shape. In short, you have to control the dryness and humidity yourself. You will gain experience after making it a few times. I made the syrup and fillings a day in advance. As long as the recipe is right, it is really easy to make mooncakes. Seeing my family and friends eating them with gusto, I feel so happy and moved beyond words. Those of you who have an oven should really give it a try.

Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• invert syrup
• jianshui
• low gluten flour
• milk powder
• vegetable oil

Ingredients

Steps

1. 1 Put the syrup, juice and vegetable oil into the container.

   

2. 2 Mix thoroughly with a whisk.

   

3. 3 Sift in the flour and milk powder.

   

4. 4 Knead into dough and let rest for 2 hours.

   

5. 5 Divide the cheese mung bean filling into 35 grams and roll into balls.

   

6. 6 Divide the dough into 15 grams and roll into balls as well.

   

7. 7 Flatten the dough and add the filling. Use your thumb and forefinger to push up the dough and turn it while pushing.

   

8. 8 All dough is wrapped with fillings.

   

9. 9 Apply a thin layer of powder with both hands.

   

10. 10 Place the spherical mooncake embryo in your hands and roll it around to coat it evenly with a layer of flour.

    

11. 11 Place the spherical mooncakes into the mold.

    

12. 12 Press out the mooncakes.

    

13. 13 Preheat the oven to 180 degrees, bake for ten minutes, take it out and brush with egg yolk

    

14. 14 Then continue baking for 10 minutes.