Red Bean Paste Mooncake
1.
Weigh out the inverted syrup, alkaline water, and vegetable oil, pour them into a bowl and mix well, weigh out the flour and add it to the evenly mixed syrup, knead it into a dough, then seal and wake up for 1-2 hours
2.
Divide the red bean paste into 12 equal parts, then knead into rounds and set aside. Divide the awake dough into 12 equal parts
3.
Then take another portion of the cake dough and press it flat, wrap it in the bean paste, sprinkle a little dry powder in the moon cake mold, turn the mold so that the inner wall is covered with flour, then pour out the excess flour, and put the wrapped moon cake dough in , Gently press down to form a green moon cake
4.
Place the pressed mooncake blanks at intervals in the middle, place them on a baking tray, preheat the oven to 200 degrees, spray a little water on the surface of the mooncakes, then put them in the middle of the oven, and heat up and down at 200°C for about 5 minutes After the mooncake is shaped, take out the surface and brush the egg liquid; then put it in the oven for 180 and continue to bake for 15 minutes, and the surface is golden.
Tips:
1. I didn't buy soap, so I just used the alkaline noodles that I usually use at home, with the ratio of alkaline noodles to water 1:3;
2. After adding alkaline water and oil to the inverted syrup, stir it evenly. The stirred state is like emulsified oil, which is light yellow;
3. Although the freshly baked moon cakes taste very good, it is best to wait for the moon cakes to return to the oil after 2 or 3 days before eating, so that both the appearance and the taste are better.
