Cantonese style white bean paste mooncake
Overview
The moon is full on August 15th, and the whole family is reunited in front of the pavilion. At this time, the moon, autumn wind, and autumn scenery are all so comfortable and beautiful. Looking at the round moon in the sky and the beautiful family around us, how can we lack the mooncakes that symbolize beauty and reunion. . . . .
Tags
Ingredients
Steps
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Ingredients: flour, invert syrup, corn oil, white bean paste, water, eggs.
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Sift the flour.
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Mix corn oil, invert syrup, and water, and stir evenly with chopsticks.
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Add flour, stir with chopsticks until there is no flour, and then use your hands to form a dough.
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Wrap the dough in plastic wrap and refrigerate for 30 minutes or 60 minutes.
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Form 30 grams of white bean paste into a round shape.
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Take the dough out of the refrigerator, weigh out 20 grams each, and roll it into a round shape.
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Press the small dough with the palm of your hand and wrap it in the white bean paste.
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Hold the dough with your left hand, slowly tighten the mouth of the right hand, and finally seal it.
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Form the mooncake dough into a cylindrical shape.
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Sprinkle a little flour into the mooncake mold and pour it out. Place the mooncake tin in it and press it into a patterned mooncake.
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After preheating the oven to 195 degrees, place the mooncakes in the oven for 5 minutes. After the mooncakes are set, take them out and let them cool slightly.
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Take an egg yolk, beat it and sift it.
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Use a brush dipped in a little egg liquid and apply it on the convex areas of the mooncake pattern. Heat the oven to 170 degrees, put the mooncake back into the oven and bake for 13 minutes. After the mooncake is colored, take it out to cool, seal and refrigerate it, and wait for the oil to return before eating.
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Finished product. ,
