How to make Cantonese bean paste mooncakes

• 1.Basic raw materials, bean paste can be homemade and healthier, and the addition of oil and sugar can be controlled.

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  2.Add 1 gram of edible alkali and 3 grams of water to prepare soda water, and take 2 grams.

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  3. Take a clean container, pour 75 grams of inverted syrup and 25 grams of corn oil And 0.5 grams of salt, add 2 grams of water and stir evenly.

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  4. Sift and mix the flour.

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  5.Knead the dough, put it into a plastic bag and put it in the refrigerator for 1-2 hours.

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  6. Take out the dough and knead it into strips, divide it into equal-sized dumplings, and divide them into equal-sized dumplings according to the skin and filling The ratio of 3:7, 15 grams of skin, requires 35 grams of bean paste filling.

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  7.Take the dough and flatten it.

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  8.Put in the bean paste filling, and then close up the dough bit by bit to completely cover it.Live stuffing.Just do it a few times and you'll be fine.

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  9. Roll in a small amount of flour to prevent sticking, roll it into a round shape, put it into the mooncake mold, and squeeze it out Press to set.An ordinary baking pan should be lined with oiled paper, and the mooncake mold should be pulled up slightly, and the cake base will be printed out naturally.

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  10. Preheat the oven at 200℃ for 10 minutes with upper and lower heat.In order to prevent the skin from cracking due to high temperature, It needs to be sprayed with water before putting it in the oven.

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  11. Bake the middle layer at 200℃ for 5 minutes to set the shape.Depending on the size of the cake, the time is 5- 8 minutes.

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  12. Take it out and let it cool, brush the surface with egg wash, just brush the surface.Preheat the oven to 180°C and bake on the middle shelf for another 15 minutes.

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  13. After baking, let it cool completely, put it in a crisper, seal it and return the oil, mooncakes the final stage.

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  14. In about 1 to 3 days, the surface of the mooncake will be shiny and elastic, and the oil will have returned.It is edible.It is recommended to refrigerate and consume within a week after re-oiling.