1. Stir-fry the red bean paste and let it cool naturally, then divide it into 50 grams each and reunite with the palm of your hand. The moon cake mold used here is 75 grams, 50 grams of red bean paste, and 25 grams of moon cake crust. The recipe for red bean paste is detailed in the next recipe.
2. Add 6 grams of soap and 75 grams of peanut oil to 255 grams of invert sugar and mix well.
3. Add 300 grams of all-purpose flour.
4. Stir the dough with a rubber spatula. The freshly mixed dough is sticky. Wrap it in plastic wrap and put it in the refrigerator for 1 hour before using it.
5. Take 25 grams of dough and wrap a red bean paste
6. Use the tiger's mouth with both hands to gently hold the mooncake skin mouth
7. Put a little all-purpose flour in a pot and fry on low heat until the flour is slightly yellow. Let cool and set aside.
8. Put the fried flour in the moon cake mold a few times, then pour out the flour,
9. Put the moon cake embryo into the mold
10. All the moon cakes are wrapped in molds and pressed into beautiful moon cake embryos.
11. Spray a little water on the mooncake embryos with a small watering can.
12. The oven is set to 200 degrees, the middle of the oven, bake for 20 minutes. Bake for 5 minutes and set the shape, take it out and brush the egg yolk liquid on the surface of the mooncake, then bake it for 15 minutes. The power of each oven is different, and the time and temperature are for reference only. You can bake a few pieces of moon cakes in the first batch and try the time and temperature. After finding the right temperature, bake them in large batches. Mooncakes that have just been baked will be harder after being cooled, and the mooncakes that have been successfully made will return to the oil and become very soft after 2 days. Bean paste mooncakes can be stored for about 7 days at room temperature. The refrigerator will last longer after being sealed!
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