Cantonese Bean Paste Mooncake

Name: Cantonese Bean Paste Mooncake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 75g Invert syrup; 300g Homemade red bean paste; 2g Jianshui; a little egg; 20g Salad oil

by Yi Xiao Yanran

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In fact, moon cakes are easier to make than imagined. Looking at the golden moon cakes that are baked and smelling the strong fragrance, it feels so wonderful! The bean paste filling is also made by myself. The bean paste has a strong aroma and tastes not to mention much better.

Ingredients

Cantonese Bean Paste Mooncake

1. Pour the syrup, liquid soap and salad oil into a glass bowl and stir thoroughly with a spatula until there is no oil

2. Sift in low-gluten flour

3. After stirring evenly with a spatula, refrigerate for 30 minutes

4. Divide the moon cake dough into 20 g/pieces, group them into balls, a total of 10 balls, and divide the red bean paste into 10 portions, each 30 grams, group into balls

5. Put on disposable gloves on your hands, flatten the mooncake skin and wrap it in the bean paste ball

6. Evenly close the mouth, and then dip a little low-gluten flour on the surface

7. Put into the mold and press to form

8. After everything is done, put it into a baking pan lined with greased paper

9. Preheat the oven in advance, 180 degrees, up and down, put the mooncakes in and bake for 5 minutes

10. Take out the moon cake

11. Brush the surface with whole egg liquid

12. Bake in the oven for 10 minutes, and then return to the oil for two days.

Tips:
The temperature of the oven can be adjusted according to the situation of your own oven, but you must carefully observe the coloring of the moon cakes in the oven in the last few minutes to avoid baking them.