Cantonese Red Bean Paste Mooncake
1.
Put invert sugar syrup, liquid soap, and oil in a container;
2.
Stir until the sugar and oil are fused together;
3.
Add flour and milk powder;
4.
Use a spatula and mix well to form a dough, put it in a fresh-keeping bag and let it stand for an hour;
5.
Divide the rested dough into 20 grams each and the red bean paste into 30 grams each;
6.
Take a dough and flatten it in the palm of your hand, and put a bean paste into it;
7.
Use the mouth of the left hand to push up slowly to wrap the filling;
8.
After the mouth is closed, it is rounded and rolled in flour;
9.
Set the flower pieces in the moon cake mold, sprinkle a little flour inside 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.
All the green mooncakes are ready, put them in a baking tray lined with tin foil, preheat the oven to 200 degrees for 5 minutes, spray a layer of water on the mooncakes, put them in the middle of the oven and bake for 5 minutes, take out to cool and brush a layer of egg liquid;
12.
Then put it in the middle of the oven and bake for 15 minutes, take it out and let cool, and the mooncakes are ready to eat after returning to the oil overnight!
13.
Finished picture
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Finished picture
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Finished picture
16.
Finished picture
