Cantonese Cranberry Green Bean Paste Mooncake

Cantonese Cranberry Green Bean Paste Mooncake

1. Put the invert syrup, oil, and soap into a large bowl;

2. Stir until the sugar and oil are fused;

3. Add flour and drink milk powder;

4. Use a spatula to mix into dough, put it in a fresh-keeping bag and let it stand for more than one hour;

5. Divide the pie crust into 20 grams each, and divide the cranberry mung bean paste into 30 grams each;

6. Take a snowy skin and press it flat, and put in a bean paste filling;

7. Use the mouth of the left hand to push up slowly to wrap the filling;

8. After closing the mouth, round into the flour and roll;

9. Set the flower in the moon cake mold, sprinkle a little flour in the mold, roll the ball into an oval shape and put it in the mold, and press the sides flat;

10. Press the moon cake mold downwards and press it slightly to buckle out the green moon cake;

11. 11 All the green moon cakes are ready, put them into the gold plate, and preheat the oven at 200 degrees for 5 minutes;

12. Spray a layer of water on the raw mooncake, bake it at 200 degrees in the middle of the oven for 5 minutes, take it out to cool and brush a layer of egg liquid, then put it in the middle of the oven and bake for 15 minutes, take it out to cool, and put it in the oven overnight. You can eat it!

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Tips:

I just put the oil in the oven overnight. The ratio is 4:6. If you like thin skin, you can 3:7. According to personal preference.