Cantonese style bean paste mooncake
Overview
I got a set of mooncake molds. After trying the no-bake snowskin mooncakes, I boiled the invert syrup in advance as required, so I took the time on the weekend to try and learn to make for the first time: Cantonese-style red bean paste mooncakes. Although I already have experience making snowskin mooncakes once, but actually making them is difficult in every aspect. It's still a little rusty and took a lot of time, but after seeing the finished product, compared to the cracking, softness and other problems mentioned by others, although my work is not perfect, I feel lucky: there is no cracking or softness, and I feel very satisfied with it overall~~~
Tags
Ingredients
Steps
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Prepare materials in advance
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Pour the water, sunflower oil and invert syrup into a small pot and mix well
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Pour in low-gluten flour
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Gently mix with a spatula to form a smooth dough, cover and let rest for 1 hour
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Divide the dough and red bean paste filling according to the ratio of 3:2 and roll into balls for later use. Crust: 24g/portion, filling: 68g/portion
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Take a piece of pie crust and flatten it
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Put the bean paste filling on it and push it up slowly with the help of the tiger’s mouth until the filling is completely covered
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Then roll it into a round shape and add a small amount of dry powder
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Sprinkle some dry powder evenly on the mold wall, then tap twice to knock out the excess dry powder
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Place the smooth side of the wrapped mooncake dough into the mooncake mold
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Then gently push the top of the mooncake mold to press out the mooncake base
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Do the rest in turn, spray a little water before putting it in the oven to prevent the surface from cracking
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Place in the middle rack of the preheated oven: bake for 5 minutes to allow the mooncake dough to take shape
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Take out the egg wash layer
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Then put it into the oven: 200 degrees upper and lower heat, continue to bake for 15~20 minutes
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It can be eaten after 1~2 seconds of oil recovery
