How to make mooncakes with bean paste filling (10-head mooncakes)

• 

  1.Add inverted syrup to water and stir evenly.

• 

  2.Add salad oil and stir evenly

• 

  3.After drying the flour, add it to the syrup and stir evenly with a rubber spatula.Knead it into a smooth dough with your hands, wrap it in plastic wrap and place it in the refrigerator to rest for an hour (refrigerate).

• 

  4.Based on 50g 10 mooncake molds, 15g dough, bean paste filling Ingredients 35g

• 

  5.Place a piece of pie crust with your palm, flatten it, and top it Put a portion of mooncake filling.

• 

  6. Gently push the mooncake skin with your palm to slowly unfold it.Until all the mooncake fillings are covered.

• 

  7. Sprinkle a little dry flour into the mooncake model, shake well, and remove the excess Pour out the flour.

• 

  8. Gently apply a layer of coating on the skin of the wrapped mooncakes dry flour.
  Put the mooncake ball into the mold and flatten it.

• 

  9. Then knock it up, down, left and right, and you can easily remove it from the mold.
  Put baking paper on a baking sheet and place the prepared mooncakes on it.

• 

  10. Preheat the oven to 200℃ and bake the middle layer for 6 minutes.The surface is lightly colored.

• 

  11. Cool for 5 minutes and then brush with egg wash (use egg yolk for the egg wash) and egg white)

• 

  12. Bake again, about 10 minutes, surface It’s ready to be baked when golden brown

• 

  13.Also made a lotus paste egg moon

• 

  14.～