Cantonese-style mooncakes - homemade mooncakes with bean paste filling

Overview

I read the news in the newspaper a few days ago. Someone deliberately put the uneaten Cantonese mooncakes from last year to this year. The results showed that there was no change at all. You can imagine how much preservatives the merchants put in order to make the food store for a long time without deterioration! How dare you go out to buy it and eat it? The Mid-Autumn Festival is approaching, and I finally couldn’t stand it anymore as I watched Meitian’s friends uploading mooncake recipes one after another! Making mooncakes by yourself was something I had never thought about before. After joining Beauty Queen, I looked at all kinds of mouth-watering pictures of mooncakes from my friends. I wanted to give it a try. I searched for mooncake molds and ingredients online. I didn’t expect that I could make the same mooncakes as in the store. I’m so happy! Because LG likes to eat bean paste mooncakes, and I had some homemade bean paste filling (to be uploaded in a few days) that I had left in the refrigerator, so I made Cantonese-style bean paste mooncakes. Hope you all like it!

Tags

• baking
• egg liquid
• invert syrup
• jianshui
• low gluten flour
• salad oil
• bean paste

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Mix the invert syrup, soy water and salad oil, then add the flour and stir

   

3. 3 After mixing into dough, cover it with plastic wrap and let it rest for about 1 hour

   

4. 4 Knead the dough and bean paste filling into small balls respectively. Here I knead 8 balls each

   

5. 5 Flatten the dough and place the bean paste filling in the center of the dough

   

6. 6 Use the tiger's mouth to close the dough

   

7. 7 Knead it into a round shape and put it into the mold

   

8. 8 Prepare all the mooncakes and place them on the baking tray. I made 12 in total (you can preheat the oven to 200 degrees at this time)

   

9. 9 After letting it stand for 5 minutes, spray a layer of water on the surface of the mooncake

   

10. 10 Place in the preheated oven and bake for 5 minutes. At this time, the mooncakes have been shaped and taken out to brush with the egg wash (I forgot to take pictures of this step)

    

11. 11 Bake for another 15 minutes, take out and let cool (freshly made mooncakes are hard, wait 1-2 days for the oil to return before eating)

    

12. 12 Put it into a sealed fresh-keeping box and wait for the oil to return

    

13. 13 After returning the oil, package it well and it’s not rude to give it away