Cantonese-style Moon Cakes Simple Recipe
by Dot 521
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add oil to the syrup and stir well
2. Sift in low-gluten flour and mix well. Put on a disposable water jacket. Knead it into a ball.
3. Cover with plastic wrap and put it in the refrigerator to stand for 1 hour.
4. During this waiting process, take out the red bean paste and round it into 12 equal parts.
5. Then put the egg yolk in the oven and bake for 15 minutes.
6. Then follow the steps in the picture to flatten the red bean paste, wrap it in the egg yolk and pinch it tightly. Place it with its mouth facing down.
7. Then take out the pie crust from the refrigerator and divide into 12 equal portions. Wrap the bean paste and egg yolk filling tightly
8. Then use a 50g moon cake mold to press out the pattern
9. Neatly placed on a non-stick bakeware
10. Put it in the middle of the oven, bake at 170°C for 5 minutes, then take it out and brush it with egg mixture. Don't brush it too thick. Brush the bowl and continue to bake for 15 minutes!
