Cantonese moon cake -- homemade moon cake with bean paste filling

Cantonese moon cake -- homemade moon cake with bean paste filling

Introduction:

"A few days ago, when I read the news in the newspaper, someone specially put the Cantonese style moon cakes that I didn't eat last year into this year. As a result, they didn't change at all. It's conceivable that in order to keep the food for a long time without deterioration, how many preservatives have been put in by the merchants! How dare you buy food outside? The Mid Autumn Festival is approaching, watching Meitian's friends upload the recipe of moon cake one after another, I finally can't help it! I have never thought about making moon cakes by myself before. After joining Meihou, I looked at all kinds of mouth watering pictures of moon cakes from my friends and tried them with the mood of trying. I failed to make moon cake molds and materials online. I didn't expect that I could make the same moon cakes as the shop. I'm so happy! Because LG likes to eat bean paste moon cakes, and before that, it had homemade bean paste stuffing (which will be uploaded in a few days) that was unnecessary to refrigerate, so it made Cantonese bean paste moon cakes. I hope you like it! "

Production steps:

Step 1: prepare the required materials

Step 2: mix the syrup, soap and salad oil, then add the flour and stir

Step 3: cover the dough with plastic wrap and wake up for about 1 hour

Step 4: knead the dough and bean paste stuffing into small balls. Here, I knead 8 of them respectively

Step 5: flatten the dough and place the bean paste filling in the middle of the dough

Step 6: close the dough with tiger mouth

Step 7: knead it into a circle and put it into the mold

Step 8: put all the mooncakes in the baking tray. I made 12 mooncakes (preheat the oven for 200 degrees)

Step 9: after standing for 5 minutes, spray a layer of water on the surface of the moon cake

Step 10: put it in the preheated oven and bake it for 5 minutes. At this time, the moon cake has been set. Take out the egg brushing liquid (I forgot to take a picture in this step)

Step 11: bake for another 15 minutes, take out and cool (the moon cake just made is hard, and you can eat it after 1-2 days)

Step 12: load the sealed fresh-keeping box and wait for oil return

Step 13: after the oil is returned, it's not impolite to give it away

Materials required:

Low gluten flour: 200g

Invert syrup: 150g

Jianshui: 3 G

Egg liquid: 1 (brush surface)

Salad oil: 50g

Bean paste: right amount

Note: the moon cake is healthy and delicious!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet