Ingredients
Plain flour ( 150g ) | Inversion syrup ( 110g ) |
Lishui ( 4g ) | Corn oil ( 40g ) |
Milk powder ( 10g ) | Bean Paste Filling ( 480g ) |
Egg yolk ( 1 ) | Water ( 1 small spoon ) |
How to make Cantonese-style bean paste mooncakes
1.Take one In a large bowl, place on an electronic scale and tare.Pour in 115 grams of xylitol inverted syrup.
2. Pour in 4 grams of sour water and 40 grams of corn oil, and mix thoroughly.
3.Pour in 150 grams of plain flour.
4.Use a silicone spatula to flip up and press, and repeat until it forms a ball.
5.Finally form a ball, wrap it with plastic wrap, and put it in the refrigerator for an hour.
6. Divide the bean paste filling into 16 portions of 30 grams each, roll into balls and set aside.Take the dough out of the refrigerator, divide it into 16 portions, each portion is 20 grams, roll into balls and set aside.
7.Take a mooncake skin and flatten it, add the bean paste filling, and gently Squeeze upward to close until the bean paste filling is completely covered.
8. After wrapping, roll it into a round shape, roll it with a layer of flour, and put it into a 50g mold Middle and horizontal.Spray with water mist.
9. Adjust the oven to 200 degrees and preheat for 6 minutes.
10.Put in the mooncakes and bake for 6 minutes.
11.Add a small spoonful of water to an egg yolk, stir evenly, and use a brush to spread it thinly Brush on a layer.Put it back in the oven and bake at 175 degrees for another 15 minutes.
12.Baked mooncakes.
13.Finished product.
Tips
This is my first time doing it, so I have no experience to speak of.The problem is that the mooncakes on the second day were a bit soft.I don’t know if it’s because I used too much syrup or because the oven temperature wasn’t high enough.I’d like some experienced experts to give me some advice.
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