Guangdong-style bean paste moon cake
By CasimirOlson
Ingredients: medium-gluten flour
Recipe Recommendations
- medium-gluten flour 100 grams
- milk powder 5 grams
- invert syrup 75 grams
- Jianshui 1/4 teaspoon
- peanut oil 25 grams
- red bean paste appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Guangdong-style bean paste moon cake
1
Mix invert syrup and soap water, then add peanut oil and mix well.
2
Sieve in flour and milk powder.
3
Knead into dough.
4
Wrap in plastic wrap and let stand for 1 hour.
5
This time I used a 50-gram mooncake mold, so I divided the dough into 25-gram small dough each and 30-gram bean paste each.
6
Use a rolling pin to roll out the cake crust, not like rolling out the dumpling crust, just roll out the dough so that the middle is thinner and the sides are slightly thicker.
7
Put the bean paste filling in, and then wrap the cake skin around the filling. Why are the edges thicker? Because when it comes to sealing, it still needs to be pushed up slowly, so it can't be directly like making dumplings and steamed buns.
8
Seal the mouth and dip some dry flour on the surface of the dough. Be careful not to have too much flour. If you dip too much, gently flick off some with your hands.
9
Place the dough into the mold, press the mold down, and press directly into the tin foil covered baking sheet. The experience gained after operating the rice sprouts twice is that it is best to brush the surface of the tin foil with a layer of edible oil, not too much, but a thin layer, so that the baked mooncakes can be easily demolded. Beginners remember this.
10
After preheating the oven, add the mooncakes and set for 5 minutes.
11
Take it out and brush the egg liquid on the surface.
12
Spray some more water. Put it into the oven again and bake at 150 degrees for about 15 minutes until the surface is golden and bulged on all sides.