Net Red Crab Bean Paste Mooncake
1.
First prepare the ingredients you need, put the invert syrup, peanut oil and soap into a mixing bowl, and use a manual whisk to beat them evenly.
2.
Then pour in Australian wheat core wheat flour, use a spatula to stir into a dough, and mix until there is no dry flour. All-purpose flour is suitable for making moon cakes, which are easily available in supermarkets.
3.
Then wrap it in plastic wrap and relax at room temperature for more than 2 hours. Do not relax for too long, otherwise the crust will easily get oily. The relaxation time is adjusted according to the temperature, and the time of heat relaxation should be shortened as much as possible.
4.
Divide the red bean paste into 40 grams and round it with your hands. The ratio of the crust to the filling is 3:7 or 2:8, and the ratio I made is 3:7.
5.
Then knock the egg yolk into a bowl and add 1/4 of the egg white and 15 grams of water to brush the surface of the crust.
6.
After weighing the loose crust dough, divide it into 34 equal parts and knead it round by hand.
7.
Take a small dough, flatten it with your hands, put the bean paste filling in the middle of the crust, push the dough up carefully with a tiger's mouth, pinch it tightly, and roll it into an oval shape.
8.
Wrap the cake base with a thin layer of cornstarch, then put it in the mold and fill it up.
9.
After all the crab cakes are pressed, spray a thin layer of water, put in the middle layer of the oven preheated to 200 degrees, and bake up and down for 5 minutes to shape.
10.
After the pattern is set, take the crab cakes out, brush them with a thin layer of egg yolk water, and bake them in the oven for about 15 minutes.
11.
Bake until the surface is golden and ready to go out. The freshly baked crab cakes are very soft and will not harden until they are completely cooled.
12.
Then seal and store at room temperature. After waiting for two or three days, the oil will start to return, it will be soft and oily, and you can eat it after returning to the oil.
Tips:
1. The baking temperature should be adjusted according to your own oven temperament.
2. If the baking time is not enough, the mooncakes will shrink when they are out of the oven. If the baking time of the crust dough is not enough, the mooncakes will leak.
3. Mooncakes should be sealed and preserved at room temperature. It is best to eat them in a week.
