How to make Cantonese-style mung bean paste mooncakes

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  1.One egg yolk, add the same amount of water as the egg yolk, and stir evenly.Pure egg yolk is too thick, it is better to dilute it with water, personal opinion.

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  2. Pour 140g of inverted syrup into a bowl, add 50g of corn oil and 6g of soy water , stir evenly, then add 200g ordinary flour and 10g milk powder, use a silicone knife to turn it up and press it, repeat this process, wrap it in plastic wrap and refrigerate it for about 2 hours.

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  3. The recipe for mung bean paste filling has been introduced before.Divide into 30g each and roll into balls.spare.

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  4. Divide the mooncake skin into 20g pieces each, roll into balls and set aside.It’s impossible to get it just right, so increase or decrease the dosage appropriately until supplies last.

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  5. Make a small nest in the mooncake skin, add the bean paste filling, and slowly Push until the mouth is closed.

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  6. Roll the wrapped mooncakes in flour and rub them gently , put into the mold and extruded.

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  7.A full baking pan, exactly 20 pieces.Spray a layer of water mist to prevent cracking in high temperatures.

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  8. Preheat the oven to 200 degrees for 5 minutes, put in the mooncakes and bake for 8 minutes take out.

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  9.Use a brush to apply a thin layer of egg yolk liquid.

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  10.Put it into the oven again and bake at 175 degrees for 15 minutes.

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  11. Take out and let cool.After the oil is returned, it is packed in a box.

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  12.The packaged finished product.