How to Make Purple Yam Walnut Bean Paste Mooncakes

Purple yamKernels PeachesRed bean paste filling Mooncake is a nutritious and delicious side dish, easy to make. The key ingredients include purple yam, kernels, and red bean paste filling. mooncakes mold The secret to making this dish tasty lies in the ingredients and steps.Cooking Network The editor will provide a detailed introduction of how to make simple purple yam, kernel, and red bean paste filled mooncakes.

Purple yam kernel and red bean paste filled mooncakes Ingredients Introduction

Main ingredients:

Low-gluten flour Baking soda (3 grams)(190 grams) Corn syrup (110 grams)Corn oil Salt (2 grams) Purple yam kernel filling (300 grams) Red bean paste filling (200 grams) Purple yam filling (200 grams)

Auxiliary ingredients:

Egg(One)

Purple yam kernel and red bean paste filled mooncakes steps:

Prepare all the ingredients: low-gluten flour, corn syrup, corn oil, salt, baking soda, egg, homemade purple yam filling, kernel and purple yam filling, and red bean paste filling. Each filling is 30 grams.

Mix baking soda, corn syrup, corn oil, and salt in a large bowl and stir well.

Pour the sifted low-gluten flour into the mixture and continue stirring.

Knead the dough until it forms.

Cover with cling film and let it rest for one hour.

Roll the dough into balls of similar size, about 20 grams (I used my experience to judge; an electronic scale is best).

Press each ball flat as shown in the picture.

Place a kernel and purple yam filling ball on the flattened dough. A 50-gram mold will be used.

Wrap the filling well and shape it into a round ball (I didn't have hands free to take a photo).

Press each filled dough ball into the mold, forming the bottom as shown in the picture.

Turn over and press out the mold on a plate. As seen in the image, one raw mooncake is ready. Preheat the oven now.Oven 170 degrees Celsius

12|Sequentially prepare all the raw mooncakes, place them on an oiled baking sheet, and lightly mist water onto the raw mooncakes.

13|Place the baking sheet in the middle of the oven at 170 degrees Celsius for 5 minutes to set it.

14|Beat one egg in a bowl until well mixed.

15|After five minutes, brush the raw mooncakes with the egg wash. Apply sparingly and continue baking at 170 degrees Celsius for another ten minutes.

16|Ten minutes later, as shown in the picture, apply the egg wash again and bake for another ten minutes.

17|The cooking time is up; the mooncakes are ready. Place them on a plate to get the finished image. The mooncakes will be very hard at this point. Wait until they have absorbed moisture to achieve better texture.

18|Finished images, these are the mooncakes after moisture absorption. The soaking time is about one day (as I was giving away these mooncakes, I did not cut them open for photos).

1Tips:

1 Do not apply too much egg wash; you can add another layer if needed 2 The soaking time may vary depending on the degree of syrup preparation. 3 Grease the mold lightly to ensure easy removal. 4 Adjust oven temperature according to personal preference. 5 Follow the instructions provided with your purchased molds.