Lemon Bean Paste Mooncakes

Lemon Bean Paste Mooncakes

1. Add liquid soap to the invert syrup (I added the alkali powder and water directly)

2. Add vegetable oil three times

3. This is how it looks after the first whipping

4. This is how it looks after the second whipping

5. This is how it looks after the third whipping

6. Add 250 g all-purpose flour

7. Knead into a smooth dough

8. Put the moon cake dough in a fresh-keeping bag and put it in the refrigerator for one to two hours.

9. Take out the refrigerated dough and knead it slightly, prepare the bean paste filling, knead it into a ball, and set aside.

10. Divide into small doses of suitable size

11. Take a small agent and press it with your hands to form a thin and thick dough crust in the middle, and put the bean paste filling in the middle.

12. Close by hand

13. Use the moon cake mold to press out the pattern, make other moon cake embryos one by one, and bake them in the oven at 180 degrees Celsius for about 20 minutes

14. Finished picture

15. Finished picture