Ingredients
Invert syrup ( 65g ) | Unflavored corn oil ( 25g ) |
槧Water ( 3g ) | Bean Paste Filling ( 200g ) |
Low-gluten flour ( 100g ) | Eggs (for coating the surface of mooncakes) ( 1 piece ) |
How to make bean paste mooncakes
1. Prepare everything Material.
2.Put the other ingredients except flour and bean paste into a waterless bowl and mix well.
3. Sift in the low-gluten flour in step 2, mix well, and knead into a smooth dough.
4. Divide the dough and bean paste filling evenly into eight equal parts.
5.Slowly wrap the bean paste filling into the dough.Use a 50g mooncake film set to press out the mooncake pattern.
6. Preheat the oven to 180 degrees, apply a layer of water on the surface of the mooncakes, and bake in the oven for ten minutes.
7. Take out the mooncakes, coat them with egg wash, put them in the oven at 180 degrees for twenty minutes.Delicious mooncakes are out of the oven.
Tips
After the mooncakes come out of the oven, let them cool naturally, put them in bags to recover the oil, and eat them two days later.They taste delicious.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
