Mooncakes with Red Bean Paste
1.
Put invert syrup, soap and corn oil in a basin, stir and mix well.
2.
Sift in low-gluten flour.
3.
Press and mix with a silicone spatula to form a dough, cover with plastic wrap and let it stand still.
4.
Divide the red bean paste into a portion of about 30 grams, and divide the dough into a portion of about 20 grams, and knead it into balls.
5.
Take a pie crust and squash it and wrap it with red bean paste.
6.
Slowly push up the dough with a tiger's mouth, wrap the filling, round it, and pinch it tightly.
Knead into a ball.
7.
Knead into a ball.
8.
Take some cooked glutinous rice noodles (a little bit less, I have a little too much) for easy demoulding, and put them into moon cake molds.
9.
Press down lightly and directly onto the baking pan covered with greased paper.
10.
After everything is done, use a watering can to spray water on the surface of the mooncake,
11.
Put it into the preheated oven and bake at 190 degrees. After 5 minutes of setting, take it out and brush a thin layer of mixed egg yolk on the surface with a wool brush. Continue to bake in the oven for 15 minutes.
12.
Don't move it after it's out of the oven, wait for the final shape, let it cool, and move it to the grilling net, and keep it sealed after it's cooled thoroughly.
Tips:
1. Don't brush the egg yolk too thickly, and the pattern is not clear if it is too thick (Of course the mold should be clear, my mold is not very good and the pattern is relatively shallow).
2. Mooncakes are delicious after being sealed overnight and returning to the oil.
3. The oven temperature is different and the time is different, please adjust according to your own oven.
