Cantonese style brown sugar date paste bean paste mooncake

Overview

I made a lot of mooncakes last year and I feel a little lazy this year and don’t want to move. But there is still some time before the Mid-Autumn Festival, so we will study it then. Regardless of whether you do preheating or not, you still need to stir-fry your own bean paste and make your own mooncakes for a long time. Fortunately, it tastes very good. Friends who like it can research it

Tags

• baking
• afternoon tea
• mid-autumn festival
• autumn recipes
• alkaline water
• brown sugar date paste and bean paste
• egg liquid
• high-strength liquor
• invert syrup
• medium powder
• peanut oil
• salted egg yolk

Ingredients

Steps

1. 1 Place the salted egg yolks on a baking sheet, spray with high-quality white wine, and bake in the oven for 8 minutes [The temperature is set to 180 degrees, upper and lower fire in the middle. Please adjust the temperature and time appropriately according to the characteristics of your oven] After baking, take it out and cool

   

2. 2 Pour the inverted syrup into a basin, add peanut oil and alkaline water and stir until emulsified

   

3. 3 Pour in the medium flour and stir slightly with a spatula. Put on disposable gloves and knead evenly. Cover with plastic wrap and leave at room temperature for 40 minutes

   

4. 4 Weigh the salted egg yolk and bean paste together for a total of 88g as the filling

   

5. 5 Wrap salted egg yolk into red bean paste

   

6. 6 After wrapping the salted egg yolk in red bean paste, divide the crust into 16 pieces, each weighing 37g. The pie crust and fillings are 37:88, a total of 125g. Put on disposable gloves, knead the pie crust into a ball, flatten it and slowly wrap it up

   

7. 7 After everything is wrapped, sprinkle a little hand flour on the mooncake dough, and flip it over slightly to coat it all with a little flour to make it non-stick.

   

8. 8 Choose the pattern according to your preference, put the dough into the mold and press it

   

9. 9 Preheat the oven to 190 degrees in advance and bake on the middle shelf for 8 minutes. Take it out, brush with egg wash, and bake for another 20 minutes. [Please adjust the time and temperature appropriately according to the characteristics of your oven]

   

10. 10 Do not handle freshly baked mooncakes immediately as this may damage their shape.

    

11. 11 Allow to cool slightly before transferring

    

12. 12 Then the delicious mooncakes are ready

    

13. 13 After the mooncakes are baked, it is best to seal them and store them to remove the oil. It can be more delicious