Red fruit bean paste mooncake

Overview

Mooncakes are round and round, and are eaten by the whole family, symbolizing reunion and harmony. They are a must-eat on the Mid-Autumn Festival. The Mid-Autumn Festival is approaching. Let’s make some mooncakes today and give them to relatives and friends to celebrate the Mid-Autumn Festival.

Tags

• baking
• egg
• flour
• jianshui
• peanut oil
• syrup
• bean paste

Ingredients

Steps

1. 1 Add the inverted syrup and water and mix well, add peanut oil and mix thoroughly. Add flour and mix well,

   

2. 2 Knead it into a ball with your hands and wake up for an hour

   

3. 3 Divide the risen dough and bean paste filling into batches in a ratio of 3:7 (the ratio can also be determined according to the size of your own grinding tool)

   

4. 4 Take a portion of the filling, press it flat, put the bean paste filling in, slowly squeeze the skin up with the tiger's mouth, wrap it all up, and gently knead it into a round shape with your hands

   

5. 5 Sprinkle flour into the mold, put the mooncake embryo into it, and press it out

   

6. 6 Preheat the oven to 200 degrees, put it into a baking pan (if the mooncakes use dry powder, spray a little water before putting it in the oven, if you don’t use dry powder, there is no need to spray water), and set it for about 5 minutes,

   

7. 7 After it is slightly colored, take it out and let it cool slightly. Brush it with egg wash (1 egg yolk + 1/3 egg white, mix well). When brushing with egg wash, after the brush is dipped in egg wash, forcefully decant the excess egg wash on the edge of the bowl, and then gently brush the pattern on the surface of the mooncake. Never brush too much.

   

8. 8 Brush the mooncakes with egg wash and continue to bake at 170 degrees for 15 minutes. The crust of the mooncakes will be relatively dry and hard just after baking, and it will take 1-3 days for the oil to return. Be sure to cool completely before sealing or boxing.