Innovative Old-fashioned Moon Cakes
1.
First make the bean paste filling. Cook the sweet potatoes in a microwave oven and let cool for later use
2.
Soak the red beans in cold water for 1 hour, steam them in a basket, and let cool for later use
3.
Stir-fry the red bean and red beans in a wok over low heat, mainly to drain the water. There is no oil, and it's a bit dry when it comes out. Make the red bean paste and let it cool.
4.
Stir white sugar and malt syrup with peanut oil on a low fire, first fry into a condensed pulp, and then add an appropriate amount of water to make a thin pulp.
5.
Use the prepared slurry to revitalize the noodles, add the slurry in batches
6.
Finally the dough is alive like this and it becomes
7.
Divide the dough into squeezers of the same size, roll them into round cakes, and then put red bean paste filling, usually filling three-fifths, wrap them, and press them into round cakes.
8.
After preheating the oven at 200 degrees for 5 minutes, put in the moon cakes and bake for 20 minutes. Note that first bake for 5 minutes, brush with water or egg mixture, and bake for 15 minutes.
9.
Out of the oven, making it for the first time, not bad
Tips:
I use clean water, the finished product is a bit dry, if I brush the egg liquid, the color of the finished product will be more golden.
