How to make Cantonese-style bean paste and egg yolk mooncakes

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  1.First make the filling.Wash the red beans and soak them in water overnight, put them in a pressure cooker, add an inch of water that covers the red beans, and press until cooked.Then put it in a food processor and blend into a paste.Weigh the cooking oil and sugar and set aside.

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  2. Turn on medium-low heat, bring the red bean paste to a boil and then pour in all the white sugar.Be sure to stir constantly during this period.

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  3. Pour in cooking oil in three times (many recipes recommend peanut oil, I use The corn oil is also pretty good) Stir each time until completely blended and absorbed before adding the next time.

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  4. Fry until it is very oily and can be rolled into a smooth ball..Cool and set aside.

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  5. Then make the dough.Pour the inverted syrup and alkaline water into a clean large bowl and stir with a hand whisk until completely combined.The final state should be cloudy.This step is very important.

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  6.Add cooking oil, continue to stir until completely combined, stir a little more

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  7. Sift in the powder, mix until there is no dry powder, wrap it in plastic wrap and refrigerate for an hour (It’s better to refrigerate overnight) Here’s what I’m talking about: 100% powder (the ratio of high to low powder is 1:9 is best) 80% syrup, 30% oil, and 2% water.This is the general ratio.

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  8.The ratio of dough to filling is generally 2:8, novices can use 3:7.I use a 100g mold, so the dough is 30g per portion and the filling (including egg yolk) is 70g per portion.Divide and weigh everything.

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  9.Make the bean paste into a ball and wrap the egg yolk

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  10. Knead and roll into a round shape and set aside.After everything is wrapped, wrap the dough.

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  11. Pat a little low-gluten flour in the palm of your hand to prevent sticking.Take a piece of dough and flatten it, then take a piece of bean paste filling, push it up slowly with your thumb and thumb, and wrap it up bit by bit.

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  12. After wrapping, roll it into a ball with the palm of your hand.

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  13. Pour some flour into the mold to prevent sticking, pour out the excess flour, and knead it The mooncake embryo is embossed with patterns.It is best to pour a little flour into the mold after each press to prevent sticking.

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  14. Preheat the oven to 200 degrees.Spray water on the surface of the mooncake and bake for five minutes, take it out

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  15. Adjust the oven temperature to 180 degrees.Take out the mooncakes and let them dry for five minutes.During this period, brush the egg wash on the surface.Be careful to use the softest brush to brush little by little.Don’t be greedy for too much

• 16. Bake in the oven for another 5 minutes, take out and brush the sides.At the same time, there is a touch-up brush that has not been brushed on it.Finally bake at 180 degrees for 20 minutes and then turn to 160 degrees for about 10 minutes until browned.
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  17. After baking, set the grill to cool.Once completely cooled, seal and store at room temperature.The oil started to return within a day.