How to make mung bean paste mooncakes

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make mung bean paste mooncakes.

1. Wash the lemon

2. Slice the washed lemon and squeeze the juice

3. Bring sugar and water to a boil

4. Bring the sugar water to a boil over high heat

5. After the sugar water boils, turn down the heat and cook for 20 minutes. Prepare the lemon juice

6. Add lemon juice to sugar water

7. After boiling again, turn down the heat

8. After 2 hours, the invert sugar syrup is ready

9. I put it in an empty bottle and it needs to be left for 1 day before use.

10. Add peanut oil and ink water to the invert sugar syrup and mix evenly with a scraper from bottom to top. Then add the sifted flour and mix into a dough. Cover with plastic wrap and refrigerate for 2 hours before use. (Because this is the first upload, I forgot to take a picture of this process) Take out the dough and divide it into several parts.

11. Flatten the dough and wrap it with red bean paste

12. Place the mold on the baking tray and bake at 180 degrees for 5 minutes on the middle layer

13. Take out the mooncakes, brush with egg wash, and continue to bake for 15 minutes

14.Fresh mooncakes are out of the oven.

After reading the editor’s introduction today, I think housewives no longer need to try to cook according to recipes. With the steps I mentioned, you can definitely make a delicious mung bean mooncake for your family to enjoy!