How to make Cantonese bean paste mooncakes

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  1. Soak the red beans overnight and cook them in a pressure cooker, then use a food processor to grind them into a fine paste.Bring to a boil over medium-low heat, add all the white sugar, and add cooking oil in three batches.Stir continuously during this period until fried until oily and smooth.

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  2. Make the dough.Add the inverted syrup to the soybean water and stir evenly (turbid), then add the cooking oil and stir evenly.Sift in the flour, mix until there is no dry powder, wrap it in plastic wrap and refrigerate for more than an hour.

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  3. The ratio of dough to filling is 3:7.If you are skilled, you can use 2:8..Divide each one well.

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  4. Pour flour into the mold to prevent sticking.After wrapping the fillings in the dough, press it into a pattern.Preheat the oven to 200 degrees.Spray water on the surface and bake for 5 minutes.Take it out

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  5. Adjust the oven temperature to 180 degrees.Brush the surface with egg wash and bake for another 5 minutes.take out.Brush the sides with egg wash (you can do it without brushing) and let it sit for five minutes.Finally, bake for about ten minutes until the color is ready.