Cantonese Bean Paste Mooncake

Name: Cantonese Bean Paste Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 24g Sunflower oil; 96g Invert syrup; 120g Low-gluten flour; 680g Red bean paste; 2g Jianshui

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

I got a set of moon cake molds. After trying the free-bake snowy moon cakes, I cooked the inverted syrup in advance as required, so I took the time to learn how to make it for the first time on the weekend: Cantonese-style red bean paste moon cakes; although I have already made icing once The experience of skin mooncakes; but when it was really done, it was still a little rusty in all aspects, and it took a lot of time, but after seeing the finished product, compared with other people’s problems such as cracking and collapse, I did not make it perfect , But I feel lucky: neither cracked nor collapsed, I feel very satisfied as a whole~~~

Ingredients

Cantonese Bean Paste Mooncake

1. Prepare materials in advance

2. Liquid soap, sunflower oil, invert syrup; pour into a small pot and mix well

3. Pour in low-gluten flour

4. Mix gently with a spatula to form a smooth dough, cover and let stand for 1 time

5. 5 Steps of making Cantonese-style bean paste moon cakes. After the dough is set aside, divide the dough and bean paste filling at a weight of 3:2 and round them for later use. Cake crust: 24 g/portion, filling: 68 g/portion

6. Take a piece of pie crust and squash it

7. Put on the bean paste filling, pinch it with the help of the tiger’s mouth, and slowly push it up until the filling is completely covered

8. Then round it, and then stick a small amount of dry powder

9. Sprinkle some dry powder in the mold to make the dry powder evenly stick to the mold wall, and then gently knock out the excess dry powder

10. Put the smooth side of the wrapped mooncake ball into the mooncake mold

11. Then gently push the top of the mooncake mold, the mooncake blank is pressed out

12. Do the others in turn, spray a little water before entering the oven to prevent the surface from cracking

13. Send to the middle layer of the preheated oven: bake for 5 minutes to let the mooncakes shape

14. Remove the brush layer egg liquid

15. Then put it into the oven: 200 degrees up and down fire, continue to bake for 15-20 minutes

16. time up

17. Remove the baking tray

Tips:
1. I used 100 grams of moon cake mold, 24 grams of moon cake crust and 68 grams of fillings. I made 10 of this amount.
2. When spraying water, do not spray directly on the mooncakes, spray on the oblique upwards, and the spray will naturally and slowly fall on the mooncakes.
3. The baking time for the mooncakes should be set according to your own oven, and it can be adjusted for 5-10 minutes. Pay attention to the last few minutes of mooncakes baking, and bake them to the shade you like.
4. The finished mooncakes are delicious only when they are returned to the oil at room temperature. The oil return takes about 1-2 days.