Cantonese Red Bean Paste Mooncake

Name: Cantonese Red Bean Paste Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g All-purpose flour; 150g Invert syrup; 2g Jianshui; 50g Corn oil; 400g Red bean paste; 1 piece Egg yolk; 20g Anti-stick flour

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Every Mid-Autumn Festival will make many of this bean paste moon cakes, most of them are given to relatives and friends, and I like to eat them too.
In fact, it is not difficult to make homemade mooncakes. You can also make them according to your own taste. The taste is particularly good and the appearance is good. If you make a good package, it is also good to give away. "

Ingredients

Cantonese Red Bean Paste Mooncake

1. Pour the invert syrup, soap and corn oil into a basin and stir evenly. The practice of inverting syrup: http://home.meishichina.com/recipe-232954.html

Cantonese Red Bean Paste Mooncake recipe

2. Sift in all-purpose flour

3. Wrap it with plastic wrap and put it in the refrigerator for more than 1 hour

4. For a mold of 50, the customary method is 25g for filling and 25g for the crust. Divide the dough and filling into spheres for later use. How to make red bean paste: http://home.meishichina.com/recipe-191746.html

5. Take a piece of dough and press it into a circle in the palm of your hand and put it in the bean paste

6. Slowly tighten the seal with a tiger's mouth and rub it round

7. Put it in the flour and roll it around, then shake off the excess flour

8. Roll into an oval shape for easy insertion into the mold

9. Sprinkle the moon cake mold with flour and slosh evenly, then pour out the excess flour

10. Put the wrapped biscuits into the mold

11. Then turn the mold upside down and press it down forcefully. After demolding, it will be formed and put into the baking tray.

12. Spray water on the surface of the mooncakes before baking

13. Preheat the oven up and down at 180 degrees, place the bakeware in the middle and bake for 6 minutes and take it out

14. Break up the egg yolks for later use

15. Take out the baked and shaped mooncakes and let them cool for a few minutes, then brush them with a thin layer of egg mixture. After brushing, put them back in the oven and bake them for about 15 minutes.

16. After baking, take it out to dissipate heat, let it cool and store it in a sealed place for a day before returning to the oil to enjoy

Tips:
1. Liquid soap plays the role of softening, coloring and oil return, so it must be prepared according to the amount. Homemade soap is: one serving of edible soda noodles with three servings of water
2. The distribution of fillings and pie crust can be determined according to your liking
3. Don't be greedy when brushing the egg mixture, and hang the excess egg mixture at the mouth of the bowl, otherwise the color of the baked egg will be uneven
4. Be sure to spray each moon cake with water before baking to avoid cracking during baking
5. The baking time and temperature should be determined according to the situation of your own oven