How to make Cantonese mung bean powder and osmanthus mooncakes

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  1

  This recipe does not require resting the dough, so roll the filling into 30g/piece in advance for later use. I packed 5 pieces of sweet-scented osmanthus mung bean filling and 4 pieces of fruit pulp and jujube paste filling.

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  2

  Stir the water, invert syrup and peanut oil until the water drips down, as shown in the picture.

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  3

  Put all-purpose flour, dried osmanthus, and mung bean powder into the stirred syrup, and knead the dough up and down (no need to knead too much, as long as there are no particles).

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  4

  Knead 20g/piece of dough into a ball and divide into 9 pieces. Wrap the filling with a piece of dough, knead it evenly to prevent the filling from being exposed, and finally wrap it with a thin layer of flour to prevent it from sticking to the mold.

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  5

  At this time, preheat the oven to 190°, and press the wrapped dough evenly with the mold to release it. 6. Bake in the preheated oven at 190° for 7 minutes, take it out and let it cool for ten minutes.

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  6

  Add an egg yolk to 10g of water and mix well. Use a wool brush to brush a thin layer of egg liquid on the raised lines of the mooncake.

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  7

  Adjust the oven to 170°, cover with tin foil and bake for 12 minutes. If you like the oil color on the surface, you can spray a layer of peanut oil after taking it out of the oven. 9. After baking, take it out and cool it to hand temperature, then put it in a bag and store it, 3It will look better if you return oil after a day.

Tips

1. It is not recommended for novices to use molds of the opposite sex. If the shape is not adjusted properly, the filling may leak when pressed.
2. If you like baking gold powder, you can spit a thin layer of gold powder after brushing with egg liquid (not added in this recipe).
3. If you like the darker color, you can leave it uncovered with tin foil.