Ingredients
Cake flour ( 200g ) | Syrup ( 160g ) |
Corn oil ( 50g ) | Lishui ( 4g ) |
Bean Paste Filling ( 400g ) | Egg yolk ( 1 piece ) |
How to make Cantonese bean paste mooncakes
1. Pour 160 grams of converted syrup into 4 grams of sour water and stir evenly!
2.Pour in 50 grams of corn oil and mix evenly!
3. Pay attention to mixing evenly like this!
4. Sift in 200 grams of low-gluten flour and knead into a smooth dough, wrap it in plastic wrap Put it in the refrigerator for half an hour!
5.The bean paste filling is divided evenly into 16 balls of 25 grams each!
6.The refrigerated dough is also divided into 16 25g small balls!
7.Press the mooncake skin into a round piece and wrap it with bean paste, and tighten the seal with the tiger's mouth!
8. Dip the wrapped mooncakes together with some flour, put them into the mold and press firmly!
9. Push the mold downward to get the mooncake! (The mold is 50 grams)
10.Mooncakes pushed out by the mold!
11. When all is done, preheat the oven to 180 degrees and bake for 5 minutes.Take it out and remove the surface.Spray some water to prevent cracking and continue baking for ten minutes!
12. Take it out for ten minutes and brush the surface with egg yolk liquid, and continue to bake for five minutes!
13. Take out the color on the surface!
14.Finished picture!
Tips
Put the prepared mooncakes in a plastic bag and refrigerate them in the refrigerator for 3-5 days to make them taste better and softer.The inverted syrup should also be made in advance and left for a few days before use.The longer the better, my syrup was made last year., very easy to use, search for the specific instructions on how to make the inversion syrup.The ratio of the syrup is 3 grams of baking soda to 10 grams of water.The fillings can be changed according to your own taste!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
