Cantonese-style Jujube Paste and Bean Paste Mooncakes
1.
Prepare the required raw materials.
2.
Add liquid soap to the syrup and mix well, then add corn oil and continue to mix until it becomes emulsified.
3.
Add milk powder and sifted flour.
4.
Use a spatula to mix evenly into a smooth dough, cover with plastic wrap and leave it at room temperature for 2 hours.
5.
Divide the good dough into 15 grams each, and divide the jujube paste and red bean paste into 35 grams and round them.
6.
Sprinkle a little flour in the mold to prevent sticking.
7.
Take a small dough and slightly flatten it with your palm, and put it in the jujube paste and bean paste ball.
8.
Slowly push up the dough with your hands until it completely wraps the bean paste ball and rounds it slightly.
9.
Put a little flour on the moon cake racket and put it into the mold.
10.
Put it in the baking tray and press down firmly to form a clear pattern.
11.
Then lift the touch tool to push out the cake dough.
12.
Spray a little water mist on the surface of the finished cake, put it in a preheated oven at 175 degrees for 5 minutes to shape.
13.
Take it out after 5 minutes, and brush with a thin layer of egg liquid (only the raised patterns) after it has cooled slightly.
14.
Reduce the temperature of the oven to 150 degrees, put in the egg-washed biscuits for 15 minutes, and bake until the surface of the biscuits turns yellow and the middle of the biscuits bulge into a waist drum shape. After taking it out and letting it cool completely, put it in a fresh-keeping bag and then put it in a fresh-keeping box for sealed storage. You can eat it after returning to the oil.
Tips:
I used 50g and 75g mooncake molds. This time I made 14 mooncakes with the amount of raw materials, 12 of 50g and two of 75g. The ratio of the crust to the filling is 3:7.
