The materials for making bean paste moon cakes are: low-gluten flour, sugar, clear water and vegetable oil.

Pour sugar, water and vegetable oil into a container and stir well. Then sift the flour, after sifting the flour, pour the mixture into the flour, knead it into a uniform dough, and then put it into a clean plastic bag. Wrap it in plastic wrap and wake up for about an hour. First, divide the dough and cooked bean paste into small balls. The size ratio can be determined according to what you like to eat, but it is generally done according to the ratio of 5:5. Flatten the dough, roll it into a slightly thick dough, add the bean paste filling, then slowly close your mouth and knead it with your hands. Gently wrap the kneaded dough with a layer of powder, and then put it into the mold for making moon cakes and press the pattern hard to release the mold. Adjust the temperature to 180 degrees, bake in the oven for about 5 minutes, let the moon cake set, then take it out and brush a layer of egg liquid on the surface of the moon cake. Put it in the oven, adjust the temperature to 165 degrees, and then let it bake for about 25 minutes. Note that the oven temperature should not be too high here, or the moon cakes will crack.

Tips for mooncakes with bean paste

When making bean paste stuffing, we must pay attention to controlling fire and small fire, and control the hardness and dry and wet state of bean paste stuffing. It is best to use an electric pressure cooker to make bean paste stuffing. When making moon cakes, you must see if they are too sweet.