Bean paste moon cake

Bean paste moon cake

Introduction:

"There are 10 75g moon cakes in this formula. If you want to make more, you can use the formula according to how much you want to make."

Production steps:

Step 1: 50 grams of bean paste stuffing

Step 2: invert sugar, add soap water and oil, and stir until syrup and oil melt.

Step 3: add flour and knead until there is no dry flour

Step 4: 25 grams of each dough wrapped in bean paste filling

Step 5: preheat the 170 degree oven and bake for 5 minutes. Brush the egg liquid and bake for 15 minutes.

Materials required:

Invert sugar: 75g

Jianshui: 1g

Milk powder: 5g

Flour: 100g

Bean paste: a bag

Vegetable oil: 25g

Egg: one

Note: the baked moon cake will return to oil slowly the next day. The moon cake just out of the oven is very hard, and the moon cake after oil return is relatively soft. After the moon cake is cooled to the natural temperature, put it in a sealed food bag. Two weeks later. Don't keep it in the fridge. Wang Zhihe, who bought the bean paste stuffing in the supermarket, packed it in bags of 500g each. Bean paste stuffing and moon cake skin are sticky. Use a small amount of flour or vegetable white oil to prevent sticking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet