#新良第一节婚纱大赛# Cantonese-style Bean Paste Moon Cakes
1.
Prepare materials in advance
2.
Pour liquid soap, sunflower oil, and invert syrup into a small pot and mix well
3.
Pour in low-gluten flour
4.
Mix gently with a spatula to form a smooth dough, cover and let stand for 1 time
5.
Divide the dough and the bean paste filling according to a weight of 3:2 and round them for later use. Cake crust: 24 g/portion, filling: 68 g/portion
6.
Take a piece of pie crust and squash it
7.
Put the red bean paste on it and slowly push it up with the help of the tiger’s mouth until the filling is completely covered
8.
Then rub it round and stick a small amount of dry powder
9.
Sprinkle some dry powder evenly on the mold wall, then gently knock out the excess dry powder
10.
Put the smooth side of the wrapped mooncake ball into the mooncake mold
11.
Then gently push the top of the mooncake mold to press out the mooncake blank
12.
Do the others in turn, spray a little water before entering the oven to prevent the surface from cracking
13.
Send to the middle layer of the preheated oven: bake for 5 minutes to let the mooncakes shape
14.
Remove the brush layer egg liquid
15.
Then put it into the oven: 200 degrees up and down fire, continue to bake for 15-20 minutes
16.
You can eat it after 1~2 return to the oil
Tips:
1. I used 100g mooncake mold, 24g mooncake crust, 68g filling, and made 10 of this amount
2. When spraying water, do not spray directly on the mooncakes, spray the water on the obliquely upwards, and it will naturally and slowly fall on the mooncake blanks.
3. The baking time for the mooncakes should be adjusted according to your own oven for 5-10 minutes, and the mooncakes should be baked to the last few minutes to observe and bake to the shade of your favorite color.
4. The finished moon cake should be put at room temperature and return to the oil before it is delicious. The time is about 1-2 days.
