Red Lotus Paste Moon Cake

Red Lotus Paste Moon Cake

1. Wash the red soak for about three hours

2. Rub out the red soft skin, boil the pan and let it cool, use the wall breaker for the sauce stall

3. If you like to eat, you can see that there are small particles.

4. Stir-fry in a non-stick pan with salad oil

5. Put the sweet-scented osmanthus sugar and fry until it becomes a block

6. Kneaded into equal parts filling dough 30G

7. Paste inverted sugar syrup salad oil alkali water and clear water about 80ML, stir together and blend together, add sifted flour, stir without dry powder, wrap the dough at room temperature with plastic wrap and relax it for about 2 hours, knead the dough several times into 25G in the middle

8. Roll out the bag and put the fillings in and close the mouth slowly by hand to avoid unevenness in the thickness of the skin

9. Roll some dry powder so it won't stick

10. Put it in the mold and press it so that the pattern will be clear. Be careful not to press it off, the height of the mooncake will be different

11. The appearance of the mold is also good

12. Preheat the oven to 200 degrees and put the mooncakes at 150 degrees. The oven temperature can be about 20 minutes. Before the test, the mooncakes should be sprayed with some water. In the middle of the baking process, the mooncakes should be brushed with egg whites.

Tips:

The noodles must be relaxed so that the mooncakes will have a small chance of cracking. The softness and hardness of the noodles should also be moderate. The noodles should be mixed depending on the humidity of the flour. Add water just like making steamed buns. The baking time is adjusted to 50 grams according to the power of your own oven.