Bean Paste Mooncake

Name: Bean Paste Mooncake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 110g Flour; 30g Corn oil; 75g Homemade invert syrup; 2g Jianshui; 1 piece yolk; 400g Red bean paste; Some corn starch

by Happy Chenxi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Moon cakes are traditional snacks of the Han nationality that have been well-known for a long time and are deeply loved by the Chinese people. The mooncakes are round and round, and they are eaten by the family, symbolizing reunion and harmony. They are a must-eat on the Mid-Autumn Festival. Ancient moon cakes were eaten as sacrifices on the Mid-Autumn Festival. It is said that the custom of eating moon cakes on the Mid-Autumn Festival began in the Tang Dynasty. In the Northern Song Dynasty, it was popular in the palace, but it also spread to the people. At that time, it was commonly known as "small cake" and "yue tuan". In the Ming Dynasty, it became a common dietary custom for the whole people. Today, there are more varieties and different flavors from place to place. Among them, Cantonese style, Beijing style, Soviet style, Chao style and other moon cakes are loved by people from all over the north and south of China. Cantonese-style moon cakes are thin, soft, sweet and full of fillings. Today I made a kind of Cantonese-style moon cake, red bean paste moon cake. Come and try it!

Knead into a small bowl, wrap in the bean paste, seal and rub round.
Roll it in cornstarch and pat off the excess powder, then place it in the floured mooncake mold and press.
Preheat the oven at 180, spray water into the oven and bake for 5 minutes, then brush with egg yolk water and continue to bake for about 15 minutes. Pay attention to the color of the surface and let it cool. It is better to eat after sealing it for a day or two after returning to the oil.

Ingredients

Bean Paste Mooncake

1. Invert syrup, water and corn oil, stir well and mix well

2. Sift in the flour

3. Make a dough, wrap in plastic wrap and let stand for half an hour.

4. Weigh forty grams each of the fillings and round them for later use

5. The cake crust is weighed out and weighed out 23 grams each, and rounded with disposable gloves.

6. Squash the pie crust into a small bowl, wrap it in the bean paste and knead it round.

7. Pour some cornstarch into the mooncake mold and shake it, pour out the excess powder, and then put the mooncake that has just been kneaded into the mold to press.

8. Press out different patterns as you like.

9. Preheat the oven to 180 degrees, spray the mooncakes with water, and pre-bake them in the oven for 5 minutes.

10. Separate the egg yolk and protein, just take the egg yolk and add a little water to beat well.

11. Use a brush to carefully brush the surface of the mooncake, not too thick.

12. Continue to bake in the oven for about 15 minutes.

13. Pay attention to the coloring, Mei Mei Da is out.

Tips:
It will be better to put the pie crust in the refrigerator for half an hour after proofing. Brush the egg yolk water evenly, and the baking time and temperature should be flexible. When the color is almost ready, it will be released immediately.
Keep it in the cool air tightly, wait a day or two for the oil to return, and then eat it for a better taste.