Bean Paste Mooncake
1.
Cake crust: 115g special powder for mooncakes, 75g inverted syrup, 2g lye, 25g peanut oil, 5g milk powder Filling: 525g red bean paste, Decoration: right amount of egg liquid
2.
Add alkaline water to the syrup, mix well, add peanut oil, and mix well. Sift in milk powder and moon cake powder, mix well to form a moderately hard dough, let it rest for 30 minutes.
3.
15g/piece for the skin and 35g/piece for the filling. Flatten the skin and wrap it in the filling,
4.
Close your mouth and rub it round. Put it into the powdered moon cake mold, press the pattern out, and release the mold
5.
Put it in a baking tray, spray water on the surface, put it in the oven, middle layer, fire up and down at 200 degrees, bake for 5-10 minutes, after the surface is shaped, take out the egg wash, bake for another 10-20 minutes, the surface is golden and out of the oven.
Tips:
Sprinkle a little powder in the moon cake mold to make it sticky when pressing, but don't sprinkle too much, so as not to stick too much flour on the surface, which will affect the appearance of the finished product.
