Cantonese-style White Bean Paste Moon Cakes
1.
Ingredients: flour, invert syrup, corn oil, white bean paste, soap, eggs.
2.
Sift the flour.
3.
Mix corn oil, invert syrup, and liquid water, and stir evenly with chopsticks.
4.
Add the flour, stir with chopsticks until there is no flour, then use your hands to form a dough.
5.
Wrap the dough with plastic wrap and put it in the refrigerator for 30 or 60 minutes.
6.
Put 30 grams of white bean paste into a circle.
7.
Take out the dough from the refrigerator, weigh out 20 grams, and form a round dough.
8.
Press the small dough with the palm of your hand and wrap it in the white bean paste.
9.
Hold the dough with your left hand, and slowly tighten the mouth with the tiger's mouth in your right hand, and finally seal it.
10.
The mooncake dough is formed into a cylindrical shape.
11.
Sprinkle a little flour in the moon cake mold and pour it out. Put the moon cake in and press it into a patterned moon cake.
12.
After preheating the oven to 195 degrees, put the mooncakes in the oven for 5 minutes. After the mooncakes are shaped, take them out and let them cool slightly.
13.
Take an egg yolk, beat it and sift it.
14.
Dip a little egg liquid with a brush, brush on the convex part of the moon cake pattern, heat the oven up and down 170 degrees, put the moon cake back into the oven and bake for 13 minutes.
15.
Finished product. ,
Tips:
I used a 50g moon cake mold to make 9 moon cakes. The soap is mixed with baking soda and water in a ratio of 1:3. The temperature of each oven is different, please set according to the characteristics of your own oven. When brushing the egg liquid, just dip a little egg liquid, brush on the raised part of the pattern, you can brush once or twice, try to brush evenly, the egg liquid needs to be sieved to be even.
