Cantonese Bean Paste Mooncake
1.
Pour salad oil into the bowl, add inverted syrup, soap and water, stir evenly with a manual whisk, sieve in all-purpose flour, add milk powder, mix evenly with a spatula, mix into a dough, knead the dough smoothly, put it in the crisper, put it in Relax in the refrigerator for more than one hour
2.
Knead the dough into strips
3.
Divide into 25 g small doses
4.
Round the small potion
5.
Prepare your own bean paste filling
6.
Divide the red bean paste into 25 grams each, and round the red bean paste
7.
Cantonese-style bean paste moon cakes take a piece of dough, flatten it,
8.
Take a ball of red bean paste and place it on the flattened dough
9.
Then wrap the bean paste, and then wrap it up, roll the round mooncake dough in the cooked glutinous rice flour, take out the excess glutinous rice flour, and leave only a little bit
10.
Put the mooncake blanks into the mould soaked in thin powder
11.
Put the mold in a non-stick baking pan, press the mold down firmly to form a shape
12.
The steps of making Cantonese-style bean paste moon cakes The size of each moon cake is 50 grams. After all the moon cakes are pressed, the surface of the moon cake is sprayed with water.
13.
Put the sprayed moon cakes into the preheated oven, middle layer, upper and lower fire, 200 degrees, bake for about 8 minutes, then take it out
14.
Spread a layer of egg liquid evenly on the shaped moon cake, and then put it into the oven. At this time, the temperature of the oven will turn to 180 degrees. Bake for another 5 minutes and then take it out. Brush the egg yolk again, then put it in the oven at 180 degrees and continue to bake for 10 minutes.
15.
The baked mooncakes need to be put in one or two days to return to the oil, and then you can eat them
Tips:
When rubbing the skin, be sure to add liquid soap according to the formula standard. If the liquid soap is too much, the color of the finished product will be dark and easy to burn. It is easy to mold after baking, which will affect the oil return. Put too little water, the crust is difficult to color during baking, milky white spots appear on the sides of the cake after cooking, there are a few wrinkles in the pips, the bottom of the cake is white, and the appearance of sand eyes will be affected.
