63g Cantonese Bean Paste Mooncake

63g Cantonese Bean Paste Mooncake

After making so many moon cakes, my daughter still likes red bean paste. She has repeatedly emphasized that you don’t want egg yolk. Let’s have a pure bean paste moon cake.

Difficulty

Normal

Time

1h 30m

Serving

3

by Gentleman

4.6 (1)

Ingredients

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How to make it (63g Cantonese Bean Paste Mooncake)

1. Put the syrup and liquid soap into the egg beater
63g Cantonese Bean Paste Mooncake recipe
2. Stir it with a manual whisk until it is emulsified
63g Cantonese Bean Paste Mooncake recipe
3. Add peanut oil
63g Cantonese Bean Paste Mooncake recipe
4. Continue to pump and stir evenly
63g Cantonese Bean Paste Mooncake recipe
5. Add the sifted medium powder
63g Cantonese Bean Paste Mooncake recipe
6. Stir evenly with a spatula
63g Cantonese Bean Paste Mooncake recipe
7. Put the dough into the fresh-keeping bag and relax for 1 hour
63g Cantonese Bean Paste Mooncake recipe
8. Prepare the bean paste filling when the dough is loosened, and knead each 44 grams into small balls
63g Cantonese Bean Paste Mooncake recipe
9. After the dough is relaxed, divide each into 19 grams
63g Cantonese Bean Paste Mooncake recipe
10. Prepare dry powder on a plate and make hand powder
63g Cantonese Bean Paste Mooncake recipe
11. Put on food gloves and press the dough flat in the palm of your hand
63g Cantonese Bean Paste Mooncake recipe
12. Bean Paste Balls
63g Cantonese Bean Paste Mooncake recipe
13. Put your favorite flower slices in the moon cake mold, sprinkle a layer of hand powder, then knock out the excess dry powder, and then put the wrapped moon cake ball in, hold the mold with your left hand, and press it down with your right hand (no one helps Take pictures, I had to demonstrate like this)
63g Cantonese Bean Paste Mooncake recipe
14. Push the mooncake directly from the mold into the baking tray, preheat the oven 200 degrees in advance, and put it into the oven for baking
63g Cantonese Bean Paste Mooncake recipe
15. When baking mooncakes, prepare egg yolk water, add an appropriate amount of egg yolk to pure water, stir evenly, filter and set aside. After the mooncakes are baked at 200 degrees for 5 minutes, take them out of the oven and brush them with egg yolk water. Remember not to brush too thick. After brushing the egg yolk water, adjust the temperature to 180 degrees and bake for 15 minutes before baking.
63g Cantonese Bean Paste Mooncake recipe
16. The finished picture, this is the picture taken after baking out, it will be more beautiful after returning to the oil
63g Cantonese Bean Paste Mooncake recipe
Tips:

My dry powder is placed directly in the mold, there is almost no dry powder on the moon cakes, so there is no need to spray water before baking.


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