Classic Cantonese Bean Paste Mooncake
1.
Prepare the ingredients for the mooncake crust.
2.
Put the frame water, invert syrup and peanut oil into the basin.
3.
Stirring will blend together.
4.
Sift the high and low-gluten flour, add and mix well.
5.
Let it stand for 30 minutes and divide it equally.
6.
Put 100 grams of honey beans and 215 grams of red bean paste and mix well.
7.
Can be divided into 9 rounds.
8.
Divide the mooncake crust into 15 grams, and there are 18 in total.
9.
After the mooncake skin is flattened by hand, put on the bean paste filling.
10.
10. Wrap the bean paste filling with mooncake skin and seal it.
11.
11. The method of putting salted egg yolk is the same as above. The addition of salted egg yolk and red bean paste is 35 grams.
12.
Put it into the moon cake mold and hold it.
13.
Press it into a mooncake shape and place it on a baking tray.
14.
Put it into the bottom layer of Dongling oven DL-K30A, the upper and lower temperature is 150 degrees, bake it to the surface of the moon cakes and take out about 15 minutes.
15.
Brush the surface of the mooncake with egg yolk liquid three times in a row. Then bake for another 10 minutes or so.
16.
16. Finished product.
Tips:
Tips: The baked Cantonese-style mooncakes are not the best. They need to be placed for 3-5 days and wait for a "returning oil" process. After 3-5 days, this mooncake will be the best!
