Baking novice’s baking journey--Cantonese bean paste mooncakes

Overview

How to cook Baking novice’s baking journey--Cantonese bean paste mooncakes at home

Tags

• baking
• mid-autumn festival
• autumn recipes
• bean paste filling
• cake flour
• jianshui
• olive oil
• syrup

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add sour water and syrup and mix thoroughly!

   

3. 3 Add two-thirds of the cake flour

   

4. 4 Add olive oil

   

5. 5 Stir it into a paste, seal it with plastic wrap and let it sit for an hour

   

6. 6 During this period, you can divide the bean paste filling into about 25g and shape into balls for later use

   

7. 7 Add the remaining third of the flour

   

8. 8 Knead into a smooth dough and let it rest for 20 minutes

   

9. 9 Divide the rested dough into 20G small pieces and roll into balls for later use

   

10. 10 Flatten the dough, put the bean paste filling on it, and use the tiger’s mouth to close the dough

    

11. 11 Wrap into round shape

    

12. 12 Roll in flour

    

13. 13 Put into mooncake mold

    

14. 14 Press out the pattern

    

15. 15 Spray pure water

    

16. 16 Place in the middle rack of the oven, heat up and down at 200 degrees, and bake for 8 minutes

    

17. 17 Beat eggs with a little olive oil and set aside

    

18. 18 Let the shaped mooncakes dry for a while, then brush with egg wash

    

19. 19 Then put it in the oven, heat up and down to 200 degrees, bake for 10-15 minutes, until the surface is golden

    

20. 20 When taking it out, brush it with a layer of oil