Cantonese style bean paste mooncake

Overview

I made a lot of five-nut mooncakes a few days ago, and they were quickly divided. Since I didn’t have the ingredients for the five-nuts at home, I was in a hurry to make them. I was too lazy to make the bean paste myself, so I used the ready-made ones I bought. When I opened it, I thought it was very watery. After taking a bite, I felt that the taste was very sweet, so I fried it myself. Some glutinous rice flour and all-purpose flour were added to it, and it was made with the right dryness and humidity, and it was not that greasy. Although I didn't think it was as delicious as the five-nut filling I prepared myself, the taste was acceptable. As the saying goes, each person has his own preference. When I gave it to friends, everyone said it was delicious. The recipe shared below is for 30 50g mooncake recipes. If you want to make more, add the raw materials according to the proportion.

Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• bean paste filling
• invert syrup
• jianshui
• jiusan corn germ oil
• low gluten flour

Ingredients

Steps

1. 1 Heat 70 grams of corn oil and then lower the temperature to about 60 degrees.

   

2. 2 Add invert syrup and citrus water and mix evenly.

   

3. 3 Sift in cake flour.

   

4. 4 Mix well with a spatula.

   

5. 5 Knead it into a ball, wrap it in plastic wrap, and let it rest for one to two hours.

   

6. 6 Roll half of the mooncake skin material into a 19-gram ball, and tightly knead the bean paste filling into a 31-gram ball.

   

7. 7 Wrap the mooncakes, carve them with a mooncake mold, put them in the middle rack of the preheated oven, turn the heat up and down, 170 degrees, and bake for 5 minutes.

   

8. 8 Take it out, brush the surface with egg yolk, and continue baking for about 18 minutes.

   

9. 9 It’s out