Red Bean and Lotus Seed Mooncake
1.
1. Pour the invert syrup into a clean container.
2.
2. Add soap and peanut oil, stir evenly with a whisk, and be sure to achieve full emulsification;
3.
3. Sift in the all-purpose flour and continue to mix it evenly with a spatula;
4.
4. Wrap the stirred dough with plastic wrap and let it relax for 1 hour;
5.
5. Prepare the mold fillings and prepare mooncakes
6.
6. Divide the bean paste into 14 pieces of 30 grams, and 16 pieces of 20 grams of dough;
7.
7. Then flatten the dough and wrap the bean paste with mooncake skin;
8.
8. Slowly push up the pie crust with both hands until the bean paste is completely covered;
9.
9. Put the wrapped moon cake embryos into the baking tray, so as to save the trouble of moving the tray after pressing it.
10.
10. Sprinkle some flour in the moon cake mold first, and then pour it out, so that it is easy to demould
11.
11. Push the moon cake mold upside down on the gold plate with the moon cake embryo, press the handle firmly to press out the pattern, and then lift the mold.
12.
12. Use toothpicks to pierce a few small holes in the mooncakes with the pressed patterns.
13.
13. Spray some water 20cm above the moon cake before entering the oven, preheat the oven up and down at 200 for 10 minutes, and bake for 5 minutes
14.
14. Take it out and brush a thin layer of egg wash,
15.
15. Return to the oven and fire up and down at 180 degrees, continue to bake for 15 minutes; also observe the coloring of the moon cakes at any time
16.
16. When you hear the dripping sound from the oven, the delicious and sweet red bean and lotus seed mooncakes are ready.
Tips:
1. Sprinkle some flour in the mold before using it, and then pour it out to facilitate demoulding;
2. Before the mooncakes are put into the oven, spray a little water 20cm above to prevent the bottle skin from drying and cracking;
3. When brushing the egg liquid, you only need to swipe it gently, and the pattern is easy to blur if brushed too much;
4. The moon cake should not be moved after it has been baked. When it is completely cooled down, move it, otherwise it will be easy to crack;
5. The cooled moon cake needs to be sealed and stored, let it return to the oil for 3-5 days, the cake crust will gradually become softer and more shiny, and the taste will be good;
