Red Bean Paste Cantonese Mooncake

Name: Red Bean Paste Cantonese Mooncake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Flour; Some Red bean paste; 50g Peanut oil; 150g Invert syrup; 4g Jianshui; 10g milk powder; 1 piece Liquid egg yolk

by tgcyy

5.0 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

5

The Mid-Autumn Festival is approaching, and a large wave of mooncakes is coming fiercely. I also join in the fun and bake Cantonese-style mooncakes with the red bean paste left over from making snowy mooncakes a few days ago.

Ingredients

Red Bean Paste Cantonese Mooncake

1. Take a large bowl, add invert syrup, oil, milk powder, and liquid soap and mix well.

2. Pour the flour

3. After mixing, put it in the refrigerator to wake up for 1 hour

4. 30 grams of mooncake crust and 30 grams of red bean paste

5. package

6. Sprinkle a little cake powder on the moon cake mold to prevent sticking, press to form

7. Spray water, put it in the middle of the oven, preheat 200 degrees and bake for 8 minutes

8. Remove and brush the egg yolk liquid, put it in the middle of the oven again, and bake at 180 degrees for 15 minutes.

9. Baked moon cakes

Tips:
Baked mooncakes should be left for two to three days to return to the oil to taste better, but because this red bean paste is homemade and has very little sugar, it should not be stored for long.