Cantonese style bean paste mooncake
Overview
The Mid-Autumn Festival is here, and everyone eats mooncakes. Although my family doesn’t like to eat mooncakes, we still eat a few pieces to celebrate the festival. This year, I made several kinds of mooncakes and even gave them to my friends
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Ingredients
Steps
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Pour salad oil into a bowl, add invert syrup, add sour water
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Mix well with a hand mixer
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Sift in all-purpose flour and add milk powder
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Use a spatula to mix evenly and form a dough
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Knead the dough smooth, put it in a crisper, and refrigerate it for more than an hour
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Knead the dough into a long shape
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Divide into 25g portions and roll into balls
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Prepare your own bean paste filling
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Divide the bean paste filling into 25g pieces and roll the bean paste filling into balls
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Take a piece of dough, flatten it, take a bean paste filling ball and place it on the flattened dough
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Then wrap it in bean filling, then wrap it up and roll it into a round shape
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Put the mooncake base into the mold dipped in thin powder
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Place the mold in a non-stick baking pan, press the mold down firmly to press out the shape
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The size of each mooncake is 50 grams. After pressing all the mooncake blanks, spray water on the surface
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Put the mooncakes sprayed with water into the preheated oven, on the middle layer, with upper and lower heat at 200 degrees, bake for about 8 minutes and then take it out
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Spread a layer of egg liquid evenly on the shaped mooncake base, then put it into the oven. At this time, the oven temperature changes to 180 degrees, bake for another 5 minutes and take it out. Brush with egg yolk again, then put it into the oven at 180 degrees for another 10 minutes before taking it out
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The baked mooncakes need to rest for one or two days before the oil is released, and then you can eat them
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Finished product
