Ingredients
Moon cake skin: inversion syrup ( 223g ) | Edible oil ( 80g ) |
Lishui ( 2g baking soda + 6g water mixed ) | Medium-gluten flour or low-gluten flour ( 355g ) |
Red bean paste ( 900g ) | Cornstarch ( About 20g ) |
Egg yolk water: add water to one egg yolk ( 15g ) |
How to make Cantonese bean paste mooncakes
2.Weigh the ingredients
3. Pour 223g of inverted syrup and 80g of oil together to mix the water
4.Adjust it again Pour the good water into the basin and mix continuously
5.Weigh 355g of flour and pour in Basin
6.Stir and knead the dough with your hands
8.Weigh 20 grams of dough and make one by one.Cover the dough with plastic wrap to prevent it from drying out
10.Put on the bean paste filling and close the skin by pushing and pinching
11.Roll in cornstarch and wipe off excess cornstarch
12.Put it into the mold and press it
13.Beautiful
15. Preheat and bake for five minutes, take out and brush with egg yolk water
16.Bake for another fifteen minutes and take out the oven
17. The Mid-Autumn Festival is coming, please give me a thought.
1.Make the bean paste and weigh it in advance
7.Knead until no raw flour can be seen, cover with plastic wrap and let it sit for an hour
9.Press the leather to make it bigger
14.Preheat the oven to 200 degrees and spray water on the surface of the mooncake
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