How to make Cantonese-style mung bean paste mooncakes

• 1.Pour the syrup into a large bowl

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  2.Add soda water (mix 3g baking soda with 10g water to get the clear liquid), stir well

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  3.Add corn oil and stir well

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  4.Sift in the flour

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  5.Use a spatula to mix until there is no dry powder, cover with plastic wrap and refrigerate for one hour.Above

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  6.Weigh the mung bean paste and make 16 25g balls.After the dough is refrigerated, form it into 16 25g balls

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  7. Put the dough ball Press it thin with your hands and put on the mung bean paste filling

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  8.Tighten the tiger’s mouth, slowly Knead it well without exposing the filling

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  9. Sprinkle a little flour after wrapping to prevent sticking, put Put it into the mold and press it flat with your hands

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  10. First press it on the table without pushing it out.

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  11.Push it directly onto the baking sheet to avoid moving it twice and deforming it

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  12. All done, preheat the oven to 180 degrees.After preheating, place the middle layer , bake for 5 minutes first

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  13.Spray water



14. Bake for another 10 minutes, brush with egg wash (one egg yolk, one-third egg white, and a little salt).Brush less, press the brush against the edge of the bowl, and lightly brush the raised patterns.

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  15. Bake for another 5 minutes and it’s ready.Let it cool and add 2 more oils.It will be more delicious after three days.If the weather is hot, keep it in the refrigerator for one day.