Cheese and mung bean paste mooncake

2024-04-13 22:15:14 62

A mooncake with a good review. The most difficult way to make mooncakes is to stir fry the filling. If there is too much moisture, the skin will become wet after the mooncakes return to oil. If the moisture is too dry to stir fry, it is not easy to form. In short, you need to control the humidity and humidity by yourself. Making more times will give you experience. I prepared the syrup and filling one day in advance. As long as the recipe is appropriate, mooncakes are really easy to make. Watching family and friends eat with relish, the happiness and emotion are truly indescribable. Those who have an oven should give it a try.

Details of ingredients

Low gluten flour250 grams
golden syrup 175 grams
vegetable oil65 grams
milk powder8 grams
Jianshui3 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Cheese and mung bean paste mooncake

1. Put the syrup, water, and vegetable oil into a container.
2. Mix well with an egg beater.
3. Sieve in low powder and milk powder.
4. Mix the dough and let it stand for 2 hours.
5. Divide the cheese and mung bean filling into 35 grams and knead into balls.
6. Divide the dough into 15 grams and knead them into balls.
7. Flatten the dough and put it into the filling. Use your thumb and index finger to push the dough upwards while rotating it.
8. All dough is wrapped with filling.
9. Apply a thin layer of high powder with both hands.
10. Roll the spherical mooncake embryo in your hand to evenly coat it with a layer of flour.
11. Place the spherical mooncake into the mold.
12. Press out the mooncake.
13. Preheat the oven to 180 degrees, bake for ten minutes, then remove and brush with egg yolk solution
14. Afterwards, continue baking for 10 minutes.