Mung Bean Paste Mooncake
Overview
Homemade sweet-scented osmanthus and mung bean puree! Low in oil and sugar, with a fresh taste, the mooncakes made with this are really edible!
Tags
Ingredients
Steps
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Wash the peeled mung beans in water, soak them in enough water for 3-5 hours, then control the moisture, and steam them in a pressure cooker for 20 minutes (SAIC). Soak the sweet-scented osmanthus in 20 grams of boiling water, pour the water into the mung beans, add 30 grams of sugar, 40 grams of salad oil, and stir evenly! The stuffing produced according to this ratio has just the right hardness, which eliminates the tedious process of frying it in a pan! If you feel it’s not delicate enough, you can put it in a food processor and beat it! Look at the finished product of my stuffing. It’s not bad (the big one)
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Take 140 grams of syrup, add 50 grams of salad oil, half a teaspoon of water and 1 gram of soda ash, stir evenly, sift 200 grams of flour, add in, knead into a dough, wrap it in plastic wrap and let it rest for 2 hours! I made the noodles first and then made the mung bean puree! Look at the ratio of one large to one small!
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Dividing the skin is the son’s job! ! The crust is 25 grams each!
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Divide the filling and continue! ! !
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I couldn’t take photos while packing, so I borrowed the techniques from the Internet. In fact, everyone knows 😊
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Shape it with a plastic mold! Preheat the oven to 180 degrees for 5 minutes and put the mooncake embryos in! Take an egg, add the yolk and a small amount of egg white to a small spoonful of water and mix well! After the mooncake has been baked for 3 or 5 minutes and the surface is set, use a brush to gently pull the egg liquid on the surface of the mooncake. Remember, there is only egg liquid on the edges! That amount is very small!
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Out of the oven!
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It’s been a day since I refueled!
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It’s packaged and ready to be given away!
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Bring it to the students!
