Ingredients
Flour ( 500g ) | Inversion sugar syrup ( 350g ) |
Jianshui ( 8g ) | Red bean paste filling ( 1550g ) |
Edible oil ( 100g ) | Egg yolk liquid ( 1 piece ) |
How to make Cantonese mooncakes with red bean paste filling
1.Pour the invert sugar syrup into the container, add cooking oil, and mix well
2.Sift the flour and add it and stir it into a dough
3.Wrap the dough in plastic wrap and put it in the refrigerator for an hour
4. Divide the dough and fillings into small balls of equal size and shape into balls.I have 50g and 100g mooncakes.The 50g mooncake has 15g of dough and 35g of fillings.A 100g mooncake contains 30g of dough and 70g of fillings.The ratio is 3:7, or 4:6 if you like thicker skin, it depends on what you like.
5. Press and stir-fry the dough and add the fillings
6.Use the wrapping method of rotating and pushing up
7.Slowly close your mouth and the mooncake is ready
8. Use a mooncake mold to press out the wrapped mooncake into a flower shape, place it on a baking sheet lined with oil paper, spray it with a little water and bake it in the oven., bake for about 20 minutes at 200 degrees for the first 10 minutes and 180 degrees for the last 10 minutes.Each brand of oven is different, and the temperature is subject to your own oven.
9.Mooncakes After baking for 10 minutes, brush the first egg wash, and after 15 minutes, brush the second egg yolk wash.After baking for 5 minutes, the mooncakes are colored
10.After 20 minutes, the mooncakes are baked.After cooling, wrap them up and store them in the refrigerator.You can also eat them directly
Tips
Let the mooncakes sit for a while after baking The taste will be better after the oil has returned after two days, and the mooncakes without oil will have a slightly harder texture.
When brushing the egg yolk liquid, don’t brush too much to avoid blurring the pattern.Just brush it gently on the pattern
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