Flowing Bean Paste Rice Mooncake

1. First, make mung bean paste. There is a surplus in the ingredient list, which can be used not only for making mooncakes in this article, but also for making other pastries. It can be refrigerated for a week or frozen: soak peeled mung beans in cold water for several hours.

2. Steam in a steamer until cooked, fingers can gently twist and crush.

3. Add fine sugar and milk to make a bean paste.

4. Put it into a non stick wok, add salt free butter and condensed milk, stir fry over low heat until it forms a ball, and use it after cooling.

5. Spray a little Baijiu with salted egg yolk.

6. Bake in the oven at 160 degrees Celsius for 8 minutes.

7. After cooling, add sugar, whole milk powder, and pure milk to a cooking cup.

8. Make a thick golden sand flow paste.

9. Pour the flowing paste into a piping bag and squeeze it into a silicone ice box mold, each weighing 3 grams; Freeze thoroughly in the refrigerator before use.

10. Mix glutinous rice flour and sticky Rice noodles evenly and spread them on the baking tray.

11. Bake in the oven at 150 degrees Celsius for 25-35 minutes, stirring twice in the middle; The size of the oven and the baking pan is different, so the thickness of the Rice noodles is different. The baking time is adjusted according to the actual situation; Rice noodles is yellowish and has a roasted flavor; You can also fry over low heat in a wok until cooked.

12. Baked Rice noodles is divided into 10 grams of hand flour, and the rest is put into a large basin.

13. Natural plant color powder can also be added for colorful decoration; From left to right, they are spinach powder, pumpkin powder, and strawberry powder, all of which contain starch and cannot be consumed directly. They are spread on baking paper and baked in an oven at 120 degrees Celsius for about 15 minutes.

14. Pour corn syrup and proper amount of milk into Rice noodles and stir them into a ball; Rice noodles has strong water absorption, and the ratio of rice flour to liquid is about 1:1; Corn syrup enhances sweetness and provides a refreshing taste; If the amount of corn syrup is increased, the amount of milk used will decrease.

15. Weigh mung bean paste and rice noodle balls and knead them into balls; Rice skin: Bean paste: The flow rate can be roughly 4:5:1, which means 22 grams of rice skin (including 2 grams of colored dough), 25 grams of bean paste, and 3 grams of flow rate; Take 3 rice noodle balls and mix them with fruit and vegetable powder.

16. The flow ball can be demolded, and can be squeezed out in one go with a quick hand, and can be used as needed with a slow hand to prevent melting.

17. Pinch the bean paste balls into a bowl shape and wrap the flowable balls inside; Pack all the remaining ones.

Flatten the rice noodle balls and place the bean paste flow balls on top.

19. The package is tightly packed.

Sprinkle a small amount of hand powder inside the 20.50g cherry blossom mold, and take a small piece of colored dough to fill the flower pattern.

21. Coat the dough with a thin layer of hand powder and insert it into the mold.

22. Place it on the cutting board and press it slightly twice to easily remove the mold; The surface powder can be gently brushed off with a wool brush or sprayed with purified water; Consume directly or refrigerate and consume within 3 days.

23. Flowing bean paste rice mooncakes, neither oily nor greasy, refreshing and delicious!