Mooncake with Egg Yolk and Red Bean Paste, Low-gluten Flour Version

Name: Mooncake with Egg Yolk and Red Bean Paste, Low-gluten Flour Version
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 160g Glucose syrup; 40g Vegetable oil; 4g Alkaline water; 10 yolk; 500g Red bean paste; a little Whole egg liquid

by Q pig baby

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Although there are still two months to go before the Mid-Autumn Festival, mooncake advertisements on TV and newspapers are already flying all over the sky. I will also make a few more enjoyables, and eat moon cakes in advance. This time, 15 grams of egg yolk is a big drop. I used a 100 gram mold, but the filling was exposed and it couldn’t be covered at all, haha. Next time you will have to use 125g and 150g molds. In addition, because there are no all-in-gluten flour and invert syrup at home, I used low-gluten flour and glucose syrup to make this time. The finished product is white and tender, but the taste is not reduced. "

Ingredients

Mooncake with Egg Yolk and Red Bean Paste, Low-gluten Flour Version

1. Put the low-gluten flour, glucose syrup, alkaline water, and vegetable oil in a large bowl.

Mooncake with Egg Yolk and Red Bean Paste, Low-gluten Flour Version recipe

2. After kneading the dough, cover it and let it rest for 1 hour.

3. Distribute the filling and dough. Among them are 50 grams of red bean paste and 40 grams of dough.

4. Take 10 egg yolks into the baking tray, preheat the oven, bake at 170 degrees for 10 minutes, and cool it out after it is out of the oven.

5. First wrap the egg yolk with red bean paste.

6. Then thin the dough, wrap it around the filling, and pinch it tightly.

7. The mold and the dough are patted with dry powder (low-gluten flour), and then the dough is placed in the mold for impression.

8. Place the printed mooncakes in the baking tray (I printed them directly on the baking tray, so there is no need to transfer them).

9. Preheat the oven up and down at 180 degrees. Spray some water before baking the mooncakes in the oven (do not spray directly on them, spray them far away, just let the water mist get on them).

10. Put it in the middle of the oven and bake at 180 degrees for 5 minutes. Take out the egg wash, then put it in for 10 minutes and then take out the second egg wash, and bake it for another 5 minutes.

Tips:
If you have all-purpose flour, it is recommended to use all-purpose flour. In addition, it is best to use invert sugar syrup, because glucose syrup does not contain acid and is transparent and colorless.