Red bean paste mooncake

Overview

Mooncakes, as a special holiday delicacy, are not very healthy food. Although we try our best to make them in a healthy direction when making them, they will not look perfect if the amount of sugar and oil is not reached. So I think it’s more direct and practical to control your own consumption.

Tags

• pastries
• mid-autumn festival
• bean paste filling
• egg liquid
• jianshui
• syrup
• plain flour

Ingredients

Steps

1. 1 Weigh out the inverted syrup, alkaline water, and vegetable oil, pour them into a basin and mix them evenly; weigh out the flour and add it to the evenly mixed syrup, knead it into a ball, then seal it and let it rest for 1-2 hours

   

2. 2 Divide the bean paste filling into 12 equal portions, then roll into rounds and set aside; divide the risen dough into 12 equal portions

   

3. 3 Then take another piece of pancake dough, press it flat, and wrap it with bean paste filling

   

4. 4 Sprinkle a little dry powder into the mooncake mold, rotate the mold so that the inner wall is covered with flour, then pour out the excess flour, put the wrapped mooncake dough into it, and gently press down to form a mooncake dough

   

5. 5 Place the pressed mooncakes with gaps in the middle and place them on the baking sheet

   

6. 6 Preheat the oven to 200 degrees, spray a little water on the surface of the mooncake base, then put it in the middle layer of the oven, heat up and down to 200℃. When the mooncake is set for about 5 minutes, take it out and brush the surface with egg wash; then put it into the oven at 180℃ and bake for 15 minutes, until the surface is golden

   

7. 7 Complete