Full Moon Mid-autumn Festival----------[cantonese Strawberry Bean Paste Mooncakes]

Name: Full Moon Mid-autumn Festival----------[cantonese Strawberry Bean Paste Mooncakes]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g Flour; Some Green bean paste; 200g Strawberry (filling); 1 (brushed surface) egg; 150g Invert syrup; 50g Corn oil; 4g Jianshui

by Flying swallows

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I'm exhausted from making mooncakes these days. I made 20 yuan the day before yesterday, and it's gone. This was made yesterday. There is a packet of strawberry filling at home, which is only 200 grams. If only strawberry filling is used to make moon cakes, only six pieces can be made. There is also mung bean paste and red bean paste with strawberries. That small packet of strawberry filling is made 17 As for the mooncakes, each of them has strawberry filling. The red bean paste is not very sweet. It just solves the sweetness of strawberry filling. While taking pictures, I eat mooncakes. Unknowingly, two mooncakes are in my belly. Sin! Why can't I control my mouth? Hey! No one can bear it in front of food!

Cut the moon cake, it looks a bit like egg yolk lotus paste moon cake at first glance! Do my friends look like it? "

Ingredients

210g Flour
Some Green Bean Paste
200g Strawberry (filling)
1 (brushed surface) Egg
150g Invert Syrup
50g Corn Oil
4g Jianshui

Full Moon Mid-autumn Festival----------[cantonese Strawberry Bean Paste Mooncakes]

1. The raw materials of the crust are reserved;

Full Moon Mid-autumn Festival----------[cantonese Strawberry Bean Paste Mooncakes] recipe

2. Pour invert syrup, liquid soap, and edible oil into a large bowl, mix, and stir well;

3. Put in flour

4. Mix into dough

5. 、Wake up with plastic wrap for one hour

6. Divide the awake dough into 20g each, the strawberry filling into 10g each, and the mung bean paste into 20g each;

7. Take a mung bean paste ball, press flat, and put in strawberry filling;

8. The mouth is rounded like a shortbread;

9. Take a dough and press it flat, and put in mung bean paste;

10. Use the mouth of your right hand to slowly close your mouth like a shortbread;

11. Knead the wrapped moon cake into a circle, put it in the flour, and knead it again in the palm of your hand;

12. Sprinkle flour in the mold and put the ball into the mold;

13. Just press down to take out the moon cake (do not press too hard);

14. Prepare all moon cakes and place them on the baking tray with tin foil;

15. Spray a layer of clean water;

16. Preheat the oven to 200 degrees, middle level, 20 minutes. After baking for 5 minutes, take out and brush with a layer of egg liquid;

17. Continue to bake for another 15 minutes, remove and let cool. (The finished mooncake has a hard skin, and can be eaten after 12 hours of oil return)!