Red Fruit Bean Paste Mooncake
1.
Add invert syrup and wash water, mix well, add peanut oil and mix well. Add flour, cut and mix well,
2.
Knead it with your hands and wake up for an hour
3.
The awake dough and bean paste filling are divided into doses according to the ratio of 3:7 (the ratio can also be determined by the size of your own grinding tool)
4.
Take a portion of the stuffing, press it flat, put the bean paste stuffing in, use a tiger’s mouth to slowly squeeze the skin up, wrap it all up, and gently round it with your hands
5.
Sprinkle flour in the mold, put the mooncake embryos in and press them out.
6.
Preheat the oven to 200 degrees, put it in the baking tray (if the mooncake is useful for dry powder, spray a little water before putting it in the oven, if you don’t use dry powder, you don’t need to spray water), set the shape in about 5 minutes,
7.
After a little coloring, take it out and let it cool. Brush the egg liquid (1 egg yolk + 1/3 egg white and mix well). Just brush the pattern on the surface of the mooncake lightly, don't brush too much.
8.
The mooncakes brushed with egg mixture continue to bake at 170 degrees for 15 minutes. The crust of moon cakes is relatively dry and hard right after they are baked, and the oil return period is 1-3 days. Be sure to cool thoroughly before sealing or boxing.
Tips:
The dough should not be too crusty and the amount of filling can be adjusted as you like.
The egg yolk must be baked and shaped before brushing!
The moon biscuits just out of the oven are baba, and they will be very beautiful when they return to the oil after a day!
