Cantonese Bean Paste Mooncake
1.
To make the pie crust: prepare a large bowl, add invert syrup, liquid soap, and peanut oil.
2.
Stir evenly with a manual whisk.
3.
Add all-purpose flour and mix well to form a dough.
4.
Put it in a fresh-keeping bag and let it relax at room temperature for 2-4 hours, preferably not more than 4 hours.
5.
Prepare 50 grams of moon cake mold, 15 grams of moon cake skin, and 35 grams of red bean paste. (If you add egg yolk, the red bean paste and egg yolk will weigh 35 grams together. It is recommended to buy a smaller and larger egg yolk. The 50-gram mold is very small and it is easy to push out a bulge in the middle.)
6.
Take a pie crust and press it flat.
7.
Pack the bean paste filling.
8.
Add flour and roll thin flour.
9.
Put it into the moon cake mold to make a pattern.
10.
Prepare an egg yolk, add 1/4 of the egg white, and stir well with a spoonful of water.
11.
Put the finished mooncakes in the oven at 190 degrees and bake for 6 minutes to set the shape.
12.
Seeing that the mooncake skin turns white, take it out.
13.
Brush with a thin layer of egg wash. Put it back in the oven and bake for 15 minutes.
Tips:
It's best for the crust to relax for 3 hours. Mooncake filling I bought Likoufu's bean paste filling. The baking time depends on the personal oven temperature.
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