#新良首第届烤大赛#cantonese-style Walnut and Bean Paste Mooncakes

Name: #新良首第届烤大赛#cantonese-style Walnut and Bean Paste Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 78g Low-gluten flour; 56g Invert syrup; 1g Alkaline water; 15g Corn oil; 8g butter; 220g Red bean paste; 20g walnut; Some Whole egg liquid

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The moon cake project officially started. Once a year, it seems to have become a routine.
The interest in moon cakes is getting less and less, because moon cakes are too sweet.
In fact, I still want to make all kinds of moon cakes, if there are enough people to eat them. There is such a mooncake book, start with it.
Walnut bean paste mooncakes, just add a little walnut to the ready-made bean paste filling. The walnuts have been fried beforehand and they taste better. The bean paste is an unclaimed outcast, and it saves a lot of trouble if it is taken in. I just don't know if it is a good mooncake filling. I felt that the bean paste was very soft, and I was worried that it collapsed and cracked, but the condition turned out to be okay. Although the dough is soft, the effect after baking is not bad. "

Ingredients

#新良首第届烤大赛#cantonese-style Walnut and Bean Paste Mooncakes

1. Pie crust: 78 grams of low-gluten flour, 56 grams of inverted syrup, 1 gram of lye, 15 grams of corn oil, 8 grams of butter Filling: 220 grams of red bean paste, 20 grams of walnuts Decoration: appropriate amount of whole egg liquid

2. Pour the alkaline water into the syrup and stir well.

3. Add corn oil and melted butter,

4. Stir well.

5. Add flour.

6. Mix into a uniform dough,

7. Wrap it with plastic wrap and let it rest for 30 minutes.

8. Crushed walnuts,

9. Add to the red bean paste,

10. Grasp evenly.

11. Divide the crust and filling into 10 equal parts.

12. Take a piece of pie crust and press flat.

13. Add the fillings.

14. Wrap it tightly and close it tightly.

15. Put it in a powdered mold,

16. According to the truth,

17. Deducted.

18. Place in the baking tray. Spray water on the surface.

19. Put it in the oven, on the middle level, increase the heat to 200 degrees, lower the heat to 180 degrees, and bake for about 5 minutes.

20. After the surface is shaped, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 15-20 minutes.

21. The surface is golden, baked, let cool.

Tips:
The butter must be melted before use.
Walnut kernels need to be fried or roasted in advance.
The baking time and firepower need to be adjusted according to the actual situation of the oven and the size of the moon cake.
The freshly baked mooncakes are relatively dry and hard, and taste the best after being stored until the oil is returned.