Cantonese Bean Paste Mooncake
1.
Prepare the ingredients, pour all the inverted syrup, peanut oil, and liquid water into a basin, and stir evenly with a manual whisk
2.
Sift in the medium flour (ordinary flour) and mix well with a spatula to form a dough
3.
Wrap in plastic wrap and put it in the refrigerator for 1 hour
4.
Soak the red beans in water overnight. It can be stored in the refrigerator in hot weather. Pour into an electric pressure cooker and add water 2cm higher than the red beans.
5.
After cooking, use a food processor to puree
6.
Pour into a non-stick pan, add sugar and start to fry, pour the oil in 3 times, and fry until the water is dry
7.
Finally, you can add cooked glutinous rice flour to help speed up the moisture collection
8.
Let cool and divide into 30 grams each
9.
The mooncake crust is divided into 20g each
10.
Put on disposable gloves, take a pie crust and squeeze it, put it in the bean paste, and push it up with your thumb and index finger.
11.
After wrapping, the mooncake ball is dipped in flour and rolled around, and then it is rolled into an oval shape by hand, which is easy to put into the mold
12.
Moisten the mold with a little flour and press to form
13.
Preheat the oven at 180 degrees for 5 minutes, put it in the oven and bake for 5 minutes to set the shape
14.
Add a little egg yolk and beat it into a bowl. Take out the mooncake and brush with a thin layer of egg yolk with a brush. Then bake it in the oven for 10 minutes.
15.
Let it cool after baking, and you can eat it in two days after returning to the oil.
16.
Delicious but not greasy
17.
Bale
18.
Pack a box to give to relatives, beautiful
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