Cantonese-style Brown Sugar Jujube Paste and Bean Paste Mooncakes
1.
Put the salted egg yolk on the baking tray and spray it with high white wine, and bake it in the oven for 8 minutes [The temperature is set to 180 degrees, the upper and lower fire middle layer, please adjust the temperature and time according to the characteristics of your own oven] After baking, take it out to cool
2.
Pour the inverted syrup into a basin, add peanut oil and alkaline water and stir until emulsified
3.
Pour the medium powder and stir it slightly with a spatula, put on disposable gloves and knead it evenly. Cover with plastic wrap and leave at room temperature for 40 minutes
4.
Weigh the salted egg yolk and red bean paste together to weigh a total of 88g as the filling
5.
Wrap the salted egg yolk into the red bean paste
6.
After the red bean paste is wrapped with salted egg yolk, divide the cake crust into 16 pieces each with 37g. Pie crust and fillings are 37:88, a total of 125g, put on disposable gloves, knead the crust and flatten the crust slowly.
7.
After all, take a small amount of hand powder and sprinkle on the mooncake ball, turn it over a little so that it is covered with a small amount of flour to reach a non-stick state.
8.
Choose the pattern according to your preference, put the dough into the mold and press it
9.
Preheat the oven to 190 degrees in advance, and bake the middle layer of the upper and lower fire for 8 minutes. Take out and brush with egg wash, bake for another 20 minutes, and it will be out. [Time and temperature should be adjusted according to the characteristics of your own oven]
10.
Do not handle the mooncakes that are just out of the oven immediately to damage their shape. After cooling down a little bit, then transfer, then the delicious mooncakes are ready
Tips:
It is best to seal the mooncakes and return them to the oil after they are baked. Can be more delicious
