How to make red fruit bean paste mooncakes

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  1. Mix the inverted syrup and water, add peanut oil and mix thoroughly, add flour and mix well

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  2.Knead the dough with your hands and let it rest for an hour

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  3.The risen dough and bean paste filling are divided into batches in a ratio of 3:7.The ratio can be determined according to your own mold

• 4.Take a portion of the filling, press it flat, put the bean paste filling in, slowly squeeze the skin up with the tiger's mouth, wrap it all up, and gently roll it into a round shape with your hands

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  5. Sprinkle flour into the mold, put the mooncake embryo into it, and press it out



6. Preheat the oven to 200 degrees and place it on a baking sheet (if the mooncakes use dry powder, spray a little water before putting it in the oven.If not, Use dry powder (no need to spray water), take about 5 minutes to set,

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  7.Slightly colored Then take it out and let it cool slightly, then brush with egg wash (1 egg yolk + 1/3 egg white, mix well).When brushing with egg wash, after the brush is dipped in egg wash, forcefully decant the excess egg wash on the edge of the bowl, and then gently brush the mooncakes.Just the pattern on the surface is enough, don’t apply too much.

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  8. Brush the mooncakes with egg liquid and continue to bake at 170 degrees for 15 minutes.The crust of the mooncakes will be relatively dry and hard just after baking, and it will take 1-3 days for the oil to return.Be sure to cool completely before sealing or boxing.