Cantonese bean paste moon cake-You Are Foodie

By Olga
44

Cantonese bean paste moon cake

It's easier to make moon cakes for the first time than expected. What's more important is to rest assured. It's definitely not a "long hair" moon cake! The key popularity is far beyond my expectation, and vanity is expanding unprecedentedly!!

Main Ingredients

The baked moon cakes can be adjusted according to the temperature of their own electric oven.

Step 1 . Prepare the raw materials.

Step 2 . Weigh a proper amount of invert syrup, add salad oil, and mix with water.

Step 3 . Add the 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 . A portion of dough is compressed and wrapped with bean paste.

Step 7 . Slowly tighten from the tiger's mouth.

Step 8 . Press and demould the side facing the mold pattern.

Step 9 . The pressed moon cake embryo can be baked in the oven at 200 ℃ for 20 minutes, and a layer of egg yolk can be brushed after baking for about 5 minutes.

Step 10 . Cool the baked moon cake in a sealed fresh-keeping box, and place 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!

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