1. 50 grams of red bean paste filling is a good one
2. Add the invert sugar to the soap and oil and stir until the syrup and oil are melted.
3. After adding the flour, knead until there is no dry flour
4. 25 grams of each pastry wraps the red bean paste
5. Preheat the oven at 170°C and bake for 5 minutes. Take out and brush with egg mixture, and bake for 15 minutes.
Tips:The baked mooncakes will slowly return to the oil on the next day. The mooncakes that have just been baked are very hard, and the mooncakes after the oil return are relatively soft.
After the mooncakes are cooled to natural temperature, put them in a sealed food bag. After leaving for two weeks. Don’t keep it in the refrigerator.
Wang Zhi and the bean paste stuffing from the supermarket are packed in bags, 500 grams per bag.
Bean paste filling and mooncake skin are sticky, so use a small amount of flour or a small amount of vegetable white oil to prevent stickiness.
