Red bean filling mooncake

2024-06-26 21:07:01  Views 2 Comments 0

Ingredients

Low-gluten flour ( 370g )
Inversion syrup ( 240g )
Corn oil ( 80g )
Lishui ( 6g )
Salt ( 4 grams )
Red bean filling ( 1000g )

How to make red bean filling mooncakes

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    1. Prepare the required ingredients.

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    2.First put the vegetable oil, inverted syrup, citrus water and salt into a bowl and stir well.Then sift in the low-gluten flour and mix well.

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    3. Stir well, cover with plastic wrap and let sit at room temperature for 1 hour.

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    4. Divide the filling into 30g portions and the crust into 20g portions.

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    5.Take a piece of pie crust and flatten it.

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    6. Put the filling, then slowly close it with the tiger’s mouth to wrap the filling.

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    7. Close the edge upwards, and then make a round shape.

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    8. Dip a little flour into the round shape, then put the wrapped mooncakes into the mold, and use Flatten with hands.

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    9. Firmly compact the mooncake mold, then gently push the mooncake mold, and the mooncake base will come out.

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    10. Spray a thin layer of mist on the surface of the mooncake.

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    11. Place in a preheated 180 degree oven and bake on the middle rack for 5 minutes to set.

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    12.After setting the shape, brush a thin layer of egg liquid on the surface of the mooncake, do not brush too much.

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    13.Put it in the oven and bake for 20 minutes, until the surface is colored.(The specific time depends on your own oven)

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    14.Finished product.

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    15.Finished product.

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    16.Finished product.

Tips

1.If you don’t want to make too many mooncakes, just reduce the ingredients in half.
2.If it is difficult to release from the mold, sprinkle some flour on the mold.
3.Spray a little water before baking to prevent the mooncakes from cracking.
4.The freshly baked mooncakes are very hard, and it is best to wait for 1-2 seconds before eating.
5.Observe the color changes on the surface of the mooncakes when baking.
6.The red bean filling should not be wet, it must be dry.

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