Red Bean Paste Mooncake

Red Bean Paste Mooncake

1. Pour invert sugar into the pot

2. Add liquid peanut oil and stir well

3. Sift in the low powder and stir with a spatula

4. Stir it into a dough, wrap it in plastic wrap and put it in the refrigerator for two hours

5. Divide the dough into 20g balls and the red bean paste into 30g balls

6. Flatten the dough and wrap the red bean paste

7. Press molding with mold

8. Put it in the preheated oven and bake at 180 degrees for ten minutes

9. Stir the egg yolks with water and brush them on the mooncakes that have been baked for ten minutes with a brush, and bake them for another ten minutes

10. The finished product, freshly baked, is crispy, and it will be delicious after three or four days of returning to the oil.