Cantonese-style Red Bean Paste Mooncakes

Cantonese-style Red Bean Paste Mooncakes

by Pomegranate tree 2008

4.7 (1)
Favorite
1

Difficulty

Normal

Time

1h 30m

Serving

2

The Mid-Autumn Festival is approaching, let’s get started with mooncakes. Just finished making them and still returning to the oil, so I hurriedly took pictures. After returning to the oil, the colors will be more beautiful.

Ingredients

Cantonese-style Red Bean Paste Mooncakes

1. Invert syrup add water, mix well

Cantonese-style Red Bean Paste Mooncakes recipe

2. Add peanut oil and mix well until it is emulsified and the syrup is slightly whitish

Cantonese-style Red Bean Paste Mooncakes recipe

3. Sift in moon cake powder first, mix well with a spatula

Cantonese-style Red Bean Paste Mooncakes recipe

4. After forming a group, let stand for about 30 minutes

Cantonese-style Red Bean Paste Mooncakes recipe

5. 20 grams of dough and 30 grams of fillings

Cantonese-style Red Bean Paste Mooncakes recipe

6. Flatten the dough

Cantonese-style Red Bean Paste Mooncakes recipe

7. Buckle on the filling

Cantonese-style Red Bean Paste Mooncakes recipe

8. Turn it over again, push up with a tiger’s mouth, and close it at the end

Cantonese-style Red Bean Paste Mooncakes recipe

9. Close the mouth down, and use the moon cake mold to make the pattern

Cantonese-style Red Bean Paste Mooncakes recipe

10. If the mooncake is sticky, you can fry some dry powder

Cantonese-style Red Bean Paste Mooncakes recipe

11. Spray water before entering the oven, bake at 175°C for 5 minutes, remove and brush with egg mixture, then bake at 175°C for 16 minutes

Cantonese-style Red Bean Paste Mooncakes recipe

12. After being out of the oven, let cool, keep tightly sealed, and you can eat about 2 days after returning the oil

Cantonese-style Red Bean Paste Mooncakes recipe

Tips:

The ratio of the crust to the filling can be adjusted according to your preference, but it is 2:8, or 3:7.
Don't spray too much water

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