Rose Bean Paste Cantonese Mooncake

Rose Bean Paste Cantonese Mooncake

1. Add two or three spoons of rose paste to the red bean paste, stir with a spoon, and mix the red bean paste and rose paste evenly.

2. Knead the filling into even small balls and set aside.

3. Mix liquid soap and syrup evenly.

4. Add corn oil and mix well.

5. Sift in low powder.

6. Mix well with a spatula.

7. Knead it into a smooth dough with your hands, cover it with plastic wrap and let it sit for an hour.

8. Divide the dough into 10 equal parts and round them.

9. Take a portion of the dough, press it into a small bowl, and add the fillings.

10. Push up around and close your mouth.

11. Slightly shape the mouth after closing, and pat a little dry flour.

12. Put in the moon cake mold.

13. Press it out in the baking pan, and spread a layer of greased paper on the baking pan in advance.

14. Put it into the preheated oven and bake at 200°C for 5 minutes.

15. Take out and brush a layer of egg yolk liquid on the surface of the mooncake (add a teaspoon of water to the yolk and mix thoroughly).

16. Then put it in the oven, change it to 160 degrees and bake for ten minutes. The baking time and temperature are not absolute, depending on the temper of your own oven and the size of the moon cake, it is best to watch the baking, the color will be deep and the surface will crack .

17. After being out of the oven to cool, put it in a bag and seal it for a day or two for oil return.

18. After being left for a day or two, the surface of the mooncake is oily and moist, the color and luster are good, and it becomes softer, unlike the dry and hard ones when they are just out of the oven.

19. very delicious.

20. Come and eat a piece.