Bean paste moon cake

Bean paste moon cake

Introduction:

"Take advantage of the heat of making moon cakes, continue to serve bean paste moon cakes. It's still a 30 gram mooncake. Although it's a little bit more difficult to make, it's not burdensome to eat. "

Production steps:

Step 1: prepare the dough

Step 2: pour the invert syrup into a large bowl and add water

Step 3: mix well

Step 4: add corn oil

Step 5: mix well

Step 6: pour in flour and milk powder

Step 7: make the dough soft and hard

Step 8: put into a bowl and let stand for 1 hour

Step 9: divide the bean paste filling into 24 grams

Step 10: divide the dough into 6 grams

Step 11: take a piece of flour and press flat

Step 12: add the bean paste filling

Step 13: push the dough upward to cover the filling

Step 14: close and round

Step 15: put a small amount of flour into the moon cake mold, shake evenly and pour out

Step 16: put in the moon cake

Step 17: buckle on the table, push down the handle and compact

Step 18: lift the moon cake mold and gently push out the moon cake

Step 19: put all the mooncakes on the baking tray and spray water on the surface

Step 20: put the baking tray into a 180 degree oven, middle layer, heat up and down, bake for about 5 minutes until set

Step 21: take out, brush the egg, put it back in the oven and continue to bake for about 15-20 minutes

Step 22: the surface is golden

Materials required:

Flour: 100g

Invert syrup: 75 g

Milk powder: 5g

Jianshui: 1g

Corn oil: 25g

Bean paste filling: 580g

Egg yolk: 1

Protein: 1 tablespoon

Note: Jianshui is a mixture of edible alkali noodles and water in the ratio of 1:3. The ratio of skin to stuffing is 2:8. You don't need to brush eggs on the surface too much. Just brush a layer lightly. The baked moon cake tastes better after oil return

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet