• Bean Paste Egg Steps to make Tsukiyaki: 1

    1

    Ingredients: 125g low-gluten flour, 50g eggs, 65g sugar, 35g milk powder, 25g butter, 2g baking soda, 250g red bean paste.

  • Bean Paste Egg Steps to make Tsukiyaki: 2

    2

    Crack the eggs into a bowl, add fine sugar and beat with a whisk until pale.

  • Bean Paste Egg Steps to make Tsukiyaki: 3

    3

    Add milk powder, baking soda and cake flour and mix evenly.

  • How to make bean paste egg mooncakes: 4

    4

    Add melted butter.

  • Bean Paste Egg Steps to make Tsukiyaki: 5

    5

    Stir evenly.

  • Bean Paste Egg Steps to make Tsukiyaki: 6

    6

    Wrap it in plastic wrap and refrigerate it for half an hour.

  • Bean Paste Egg Steps to make Tsukiyaki: 7

    7

    Divide the filling and skin in a ratio of 1:1.

  • Steps of making bean paste egg mooncake: 8

    8

    Flatten the dough and wrap it with a ball of filling.

  • Bean Paste Egg Steps to make Tsukiyaki: 9

    9

    Close and round.

  • Bean Paste Egg Steps to make Tsukiyaki: 10

    10

    Wrap them one by one.

  • Bean Paste Egg Steps to make Tsukiyaki: 11

    11

    Dip a little powder into the oiled mold.

  • Steps of making mooncakes with bean paste and eggs: 12

    12

    Find a mooncake mold with flower pieces to emboss the texture on the surface.

  • Bean Paste Egg Steps to make Tsukiyaki: 13

    13

    Finally apply a layer of egg wash.

  • Bean Paste Egg Steps to make Tsukiyaki: 14

    14

    Preheat the oven to 180 degrees Celsius and 170 degrees Celsius, and bake on the middle shelf for about 20 minutes.

  • Bean Paste Egg Steps to make Tsukiyaki: 15

    15

    is out.

  • Steps of making bean paste and egg mooncake: 16

    16

    Take it out, let it cool, wrap it up and re-oil it for two days.

Tips

Baking time and firepower need to be adjusted according to actual conditions.
The baked egg moon will taste better after it has been cooked for two days.