Cantonese style moon cake with bean paste

Cantonese style moon cake with bean paste

Introduction:

"It's much easier to make moon cakes for the first time than I imagined. What's more, don't worry. It's definitely not" Changmao "moon cakes! The popularity of the key is much higher than I expected, and the vanity is expanding unprecedentedly! "

Production steps:

Step 1: get the ingredients ready.

Step 2: weigh appropriate amount of invert syrup, add salad oil, and mix with water.

Step 3: add low powder.

Step 4: knead the dough evenly and wake up for about 2 hours.

Step 5: divide into 20 grams of small dough and 30 grams of bean paste.

Step 6: flatten a portion of dough and wrap in bean paste.

Step 7: slowly tighten from the mouth of the tiger.

Step 8: the necking is pressed and demoulded towards the pattern side of the mold.

Step 9: the pressed moon cake germ can be roasted in oven at 200 ℃ for 20 minutes. Brush a layer of egg yolk after baking for about 5 minutes.

Step 10: cool the baked moon cake, pack it in a sealed preservation box, and store it at room temperature for two or three days to return the oil.

Step 11: the soft and delicious Cantonese bean paste moon cake is ready!

Materials required:

Low powder: 280g

Invert syrup: 200g

Salad oil: 55g

Jianshui: 3 G

Bean paste: right amount

Note: baking moon cakes can be adjusted according to the temperature of your own electric oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet