Cantonese Red Bean Paste Mooncake

Name: Cantonese Red Bean Paste Mooncake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 300g Red bean paste; 1 teaspoon Egg liquid; 48g Invert syrup; 12g Vegetable oil; 1g Jianshui

by Purple rhyme

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The 15th day of the eighth lunar month is the traditional Mid-Autumn Festival in my country, and it is also the second largest traditional festival in my country after the Spring Festival. Red bean paste moon cakes are one of the Cantonese-style moon cakes. When I was young, it was already a happy thing to be able to eat bean paste moon cakes every August 15th, because it was darker in color, as black as cow dung. It is called in the countryside. It is a "bull shit moon cake", but its delicate and sweetness is unforgettable. There are many kinds of moon cakes nowadays, but I still love the red bean paste moon cakes. I like its delicacy, its sweetness, and the sweetness and softness of the red bean paste.

Ingredients

Cantonese Red Bean Paste Mooncake

1. Prepare the required materials

Cantonese Red Bean Paste Mooncake recipe

2. Pour low-gluten flour, invert syrup, vegetable oil, and soap in a basin

3. Then fully stir it into a smooth dough shape, cover with plastic wrap and let stand for 1 hour

4. Divide the red bean paste into 38 grams each

5. The crust material is divided into 12 grams each

6. Then round

7. Take a piece of pie crust and squash it

8. Put the red bean paste on the pie crust

9. Pinch it with your left hand, and slowly push it up until the filling is completely covered

10. Then round it, and then stick a small amount of dry powder

11. Sprinkle some dry powder in the mold to make the dry powder evenly stick to the mold wall, then gently knock out the excess dry powder

12. Then put the smooth side of the wrapped moon cake ball into the moon cake mold

13. Then press the dough with your hands, and the bottom should be flat

14. Then gently push the top of the mooncake mold, the mooncake blank is pressed out

15. Do the others in turn

16. Spray water before entering the oven to prevent the surface from cracking

17. Preheat the oven to 200 degrees, bake for about 15 minutes, bake for 5 minutes. After the mooncake is shaped, take out and brush the egg liquid

18. Baked moon cakes

Tips:
When spraying water on the mooncake, be careful not to spray it directly, spray on the top of the mooncake, and let the water spray slowly fall on the mooncake. The baking time to the mooncake setting depends on your own oven, and it can be adjusted for 5-10 minutes. Pay attention to the last few minutes of mooncake baking, and bake it to the shade you like. I used a 50g mooncake mold, 12g mooncake crust, 38g filling, and 8 servings. The finished mooncakes are delicious only when they are returned to the oil at room temperature. The oil return takes about 1-2 days.