1 how to make mung bean moon cakes? Teach you these three ways!
First, the method of mung bean moon cake
Material
Ingredients: crust: 1g of medium gluten flour, 5g of milk powder, 75g of invert syrup, 1g of water, and 25g of peanut oil. Filling: 75g mung bean, surface brushing: egg yolk water (1 egg yolk+1 tablespoon egg white), baking: 175 degrees, middle layer, about 15min. Bake for 5 minutes, then take it out and brush it with egg yolk water.
practice
scooping water: the edible alkaline noodles and water are mixed in a ratio of 1: 3 to replace it (for example, 1 grams of alkaline noodles mixed with 3 grams of water can make 4 grams of scooping water).
1. Add water to the invert syrup and mix well.
2. Add peanut oil into the mixed syrup and mix well.
3. Pour in flour and milk powder
4. Knead into dough. Wrap the kneaded dough with plastic wrap and let it stand for 1 hour
5. After the dough has stood, divide it into small portions as needed. Divide the mung bean stuffing into small portions.
2. Mung bean moon cake
1. Add corn oil to the bowl,
2. Add honey,
3. Stir thoroughly with a spatula,
4. Add low-gluten flour and refined salt,
5. Mix well and form a ball, and refrigerate for 3 minutes,
6. Take it out of the refrigerator and make it in advance. Take a piece of mooncake skin, flatten it,
9. Add mung bean stuffing,
1. Close the mouth evenly, round it,
11. Make it all,
12. Press out the pattern with the mooncake mold,
13. Put it into a preheated oven, middle layer, 2 degrees, fire up and down, and bake.
Third, the steps of making mung bean moon cakes
Materials
Ingredients: crust: 1g of medium gluten flour, 5g of milk powder, 75g of invert syrup, 1g of water, and 25g of peanut oil. Filling: 75g mung bean, surface brushing: egg yolk water (1 egg yolk+1 tablespoon egg white), baking: 175 degrees, middle layer, about 15min. Bake for 5 minutes, then take it out and brush it with egg yolk water.
practice
scooping water: the edible alkaline noodles and water are mixed in a ratio of 1: 3 to replace it (for example, 1 grams of alkaline noodles mixed with 3 grams of water can make 4 grams of scooping water).
1. Add water to the invert syrup and mix well.
2. Add peanut oil into the mixed syrup and mix well.
3. Pour in flour and milk powder
4. Knead into dough. Wrap the kneaded dough with plastic wrap and let it stand for 1 hour
5. After the dough has stood, divide it into small portions as needed. Divide the mung bean stuffing into small portions. The ratio of skin to stuffing is 2: 8 (or according to personal preference).