Ingredients for Moon Bread: Jinlongyu high-gluten wheat flour 130g, Jinlongyu low-gluten wheat flour 25g, salt 2g, honey 15g, plain yogurt 25g, butter 10g, water 75g, yeast 2g, low-sugar mung bean filling 160g.
Steps for making Moon Bread:
Step 1: Prepare all the ingredients.
Step 2: Add ingredients to the bread bucket from wet to dry, placing the yeast on top without direct contact with salt.
Step 3: Knead the dough, either using a bread machine or by hand.
Step 4: Knead until smooth and able to stretch into a thin film, then place in a bowl, cover with plastic wrap, and let it rise for 1 hour (1.5 hours in winter) until it doubles in size.
Step 5: Divide the dough into 4 portions, shape into teardrop shapes, cover with plastic wrap to prevent drying, and let rest for 15 minutes.
Step 6: Prepare 40g of mung bean filling per portion.
Step 7: Roll out the dough as shown in the picture, cut the wider end in the middle with scissors, place the filling, and roll up.
Step 8: After rolling, slightly pinch the thinner ends, curve to form a moon shape, and place on the baking tray.
Step 9: Once all are shaped, put them in the oven for a second rise with a bowl of hot water at the bottom to increase humidity, approximately 40 minutes.
Step 10: Preheat the oven to 170°C (top) and 150°C (bottom), bake in the middle layer for 15-18 minutes until lightly browned. (Adjust according to your oven’s characteristics.)
Step 11: Look, the moon has risen.
Step 12: Tear one open to reveal a soft bread with the sweet taste of mung beans, a perfect choice for breakfast.
Cooking Tips for Moon Bread: This bread uses honey and yogurt; if not available, you can substitute with white sugar and milk. Pay attention to the baking time according to your oven. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘bread’ to directly view my recipes!
