Cantonese Red Bean Paste Mooncake
1.
Prepare the required materials
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.