Full Moon Mid-Autumn Festival----------[Cantonese Style Strawberry Bean Paste Mooncake]

Overview

I have been exhausted from making mooncakes these past few days. I made 20 yuan the day before yesterday and it has been divided. I made this yesterday. I have a pack of strawberry filling at home, only 200 grams. If I only use strawberry filling to make mooncakes, I can only make six pieces. I also have mung bean paste and strawberries wrapped in bean paste. The small pack of strawberry filling has made seventeen mooncakes. Each piece has strawberry filling. Why can't you control your mouth? Hey! No one can resist delicious food! When the mooncake is cut open, it looks a bit like an egg yolk and lotus paste mooncake at first glance! Friends, do you think they look alike?

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• corn oil
• egg
• flour
• invert syrup
• jianshui
• mung bean paste
• strawberry filling

Ingredients

Steps

1. 1 Set aside the ingredients for the crust;

   

2. 2 Pour the inverted syrup, alkaline water and cooking oil into a large bowl and mix well;

   

3. 3 Add flour;

   

4. 4 Mix into dough;

   

5. 5 , wrap in plastic wrap and let it rest for an hour

   

6. 6 Divide the risen dough into 20g pieces, divide the strawberry filling into 10g pieces, and divide the mung bean paste into 20g pieces;

   

7. 7 Take a mung bean paste ball, flatten it, and add strawberry filling;

   

8. 8 The mouth is rounded like a puff pastry;

   

9. 9 Take a piece of dough and flatten it, add mung bean paste;

   

10. 10 Just like making puff pastry, use the tiger’s mouth of your right hand to slowly close the mouth;

    

11. 11 Shape the wrapped mooncake into a round shape, roll it in flour, then put it into the palm of your hand and roll it again;

    

12. 12 Sprinkle flour into the mold and put the ball into the mold;

    

13. 13 Just press down to take out the mooncake (don’t press too hard);

    

14. 14 Make all the mooncakes and place them on a baking sheet lined with tin foil;

    

15. 15 Spray a layer of clean water;

    

16. 16 Preheat the oven to 200 degrees, middle rack, for 20 minutes. After baking for 5 minutes, take it out and brush with a layer of egg wash;

    

17. 17 Continue to bake for another 15 minutes, then take out and let cool. (The skin of the prepared mooncakes is hard and can be eaten after leaving it for 12 hours to recover the oil)!