How to make Cantonese mooncakes with red bean filling

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  1.Prepare the food.Yes, it’s that simple: there are only 5 items.Syrup and water can be bought online, and they are also sold in other supermarkets and vegetable markets.

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  2.Put the syrup, oil and water together and stir well

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  3. Stir into syrup, and mix the oil and water completely

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  4.Pour in the flour, mix evenly, and knead into a dough (pie crust)

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  5. The softness and hardness are similar to those of earlobes.Cover them with plastic wrap and let them rest for a while.At this time, you can prepare the filling

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  6.I used 25 grams per serving for the filling and the crust Divide it into 12 equal portions (my amount is about 17 grams per portion).In fact, the 50-gram mooncake mold looks better when it is made into 40-45 grams.The 50-gram mooncake mold is too thick and does not look good

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  7. Flatten the pie crust and wrap it with bean paste filling, and close it with a tiger's mouth

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  8.Put it directly into the mold after wrapping it, and flatten it easily with your fingers

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  9.Then place it upside down on a baking sheet lined with greaseproof paper, and use the force of your palms to press down on the handle.This way, the force will be even and the pressed shape will look good and will not deform.

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  10. Bake in the preheated oven at 200℃ for 5 minutes until the moisture on the surface is dry, take it out and brush with egg wash (Egg yolks mixed with a little water)

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  11.After brushing the egg liquid, heat up and down 185 ℃, continue to bake for 15 minutes.The perfect mooncake is out of the oven!