Bean Paste Coconut Mooncake
1.
Mix the soap and brown sugar syrup evenly
2.
Pour in vegetable oil and mix well
3.
Add flour and milk powder, mix
4.
Put the stirred dough into a fresh-keeping bag to wake up for 1 hour
5.
Divide the noodles and the fillings according to the ratio of 3 to 7. The noodles are about 19 grams, and the fillings are about 44 grams.
6.
Take a dough, flatten it with both hands
7.
Put the filling, wrap the filling
8.
The dough filled with fillings can be rubbed a few times with both hands to prevent some parts from being left unwrapped.
9.
Put it into the mold, buckle out on the baking tray, sprinkle a layer of flour in the mold, and then pour out to prevent sticking. If the moon cake sticks to the mold, you can press the mold down and push it slightly with the other hand.
10.
The whole moon cakes are sprayed with water, put into the preheated oven, 200 degrees, upper and lower heat, middle layer, bake for 5 minutes, take out and let cool, brush with egg wash, and bake for about 15 minutes
11.
The mooncakes that have just been baked are very hard, so they should be put in a sealed container to return the oil. It will take 2 days
Tips:
1. Brush the ratio of egg liquid: 1 egg yolk plus 1/3 egg white, brush on the top, no brush on the side, just a little brush;
2. Water spraying on moon cakes can prevent moon cakes from cracking.
