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
Chinese PinYin : Guang Shi Dou Sha Yue Bing
Cantonese style moon cake with bean paste
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