Green bean paste mooncake

This is a freshly baked mooncake, still emitting heat. The room is filled with the unique aroma of mooncakes. Looking at the mooncakes that are colorful, fragrant, and delicious, do you feel the urge to take a bite? I couldn't resist the temptation and ate one as soon as it was out of the oven. The taste is: I made it myself, of course, the taste is the best! I don't like it too sweet or greasy, so when making mung bean paste filling. The amount of sugar and oil has been reduced, so the taste is lighter and I personally think it tastes better. The advantage of making mooncakes by oneself is that it can create mooncakes that suit one's taste and are healthy.

The syrup I made myself has a dark golden color and was prepared in advance. It has been stored for more than ten days.

3. Mix syrup, rice water, and peanut oil together thoroughly. I didn't have an egg beater and mixed them by hand, so the mixture wasn't very thorough.

4. After mixing the sugar and oil, add flour. When adding flour, add more than half for the first time, stir evenly, and then add a small amount multiple times until it can form a dough.

5. The prepared dough is very soft and wrapped in plastic wrap to relax for more than two hours. I made it the night before and planned to use it the next day, so I put it in the refrigerator to relax.

6. Take out the relaxed dough from the refrigerator and divide it into the required size (my mold is 100g, I didn't weigh it, I divided it based on feeling). Mix the green bean paste and form a ball.

7. Take a dough and a bean paste ball, press the dough slightly and place it down, then slowly push it up.

8. Slowly push and press until the dough evenly wraps around the filling.

9. This is packaged.

10. Roll the wrapped cake in dry flour and pat off any excess flour with your hand.

11. Put some dry powder in the mold, turn it by hand, and then pour out the excess flour.

12. Place the damaged cake into the mold and press it tightly by hand, but do not use your hands too much.

13. Gently push out the mooncake and place it in a baking tray lined with aluminum foil.

My baking tray is not big, it can only hold 9 pieces per tray. Preheat the oven at 200 degrees for 5 minutes, and before putting the mooncakes into the oven, brush a layer of water with a brush (originally sprayed with a water bottle, but the small spray can was not found, so I had to use a brush).

15. After brushing the water, put it in the oven at 200 degrees Celsius and bake for 10 minutes. Take out the baking tray and wait for a while. Brush the egg mixture (mixed with one egg yolk and one tablespoon of water) lightly, not too much, otherwise the pattern will disappear. After brushing the egg mixture, quickly put it in the oven and bake at 180 degrees Celsius for 5 minutes. Remove it again and brush the egg mixture twice.

16. After brushing the egg mixture, put it in the oven and bake at 180 degrees for 10 minutes until the mooncakes turn golden or darker. Personally, I prefer darker colors. Take out the baking tray, place the mooncakes on the baking net to cool naturally, and put them in a fresh-keeping bag. After a day, they will return oil. Some netizens have said that brushing a layer of cooking oil on the mooncakes after taking them out will help to return oil faster. I will try this method next time, but it also returns oil quickly. The next day, it will be completely oily and very beautiful.