Mooncakes with Red Bean Paste and Pine Nut Filling
1.
Add oil to the syrup and stir it by hand with a whisk, add liquid soap and stir well
2.
Flour sifted to form a wall
3.
Pour the mixed syrup into
4.
Don't rub to avoid tendons
5.
Wrap it in plastic wrap and leave it aside to wake up for about an hour
6.
Mix the fried pine nuts with the bean paste
7.
Clench it by hand and divide it into 50 grams each
8.
Divide the awake dough into 32 grams each
9.
Take a pie crust and press it into a round pie in the palm of your hand, and put a filling on it
10.
Push up with the help of the tiger's mouth
11.
Until the mouth is closed, bottom down
12.
After all is wrapped, press the mold, and sprinkle a little high powder in the moon cake mold to prevent sticking
13.
The plastic wrap on the countertop is to be easy to pick up, otherwise it needs to be modified. Take a wrapped cake embryo and buckle down the moon cake mold without pressing too hard. The force must be even and stable, or the skirt will come out.
14.
Place the pressed mooncakes in a baking dish lined with greased paper
15.
Preheat the oven at 175 degrees, spray some water on the dough before entering the oven, bake the middle layer for 5 minutes, take out a little cool, and brush a little bit of egg yolk liquid, or just a little bit of light sweeping, don’t just brush the bread Similar. Re-enter the oven and continue to bake for 15-20 minutes, pay attention to the color, see the color, you can get
Tips:
1. Take it out and let it cool, store it in a relatively sealed container and wait for the oil to return.
2. This bean paste filling is not so soft because of the pine nut filling, and the taste is much better.
3. Due to the high water content of the bean paste filling, the oil return time is faster than other fillings, so you can basically eat it the next day, and the crust is very soft. The disadvantage is that the storage time is not long, it is easy to deteriorate, and it can be eaten within a week.
4. The egg yolk liquid can be brushed thin and evenly. Use a little egg yolk liquid (one egg yolk plus 1/4 egg white), wipe it on the side of the container, scrape it, filter out the excess egg liquid and brush. The bright patterns of the mooncakes brushed out in this way are clear.
