Cantonese-style mooncakes with red bean filling

Cantonese-style mooncakes with red bean filling

Overview

The moon is full on August and fifteenth. Eat moon cakes and reunite. It was difficult to eat a mooncake when I was a child. If I encountered fillings I didn’t like, I would have to chew the skin. Now that I have learned how to make mooncakes by myself, I can choose the fillings I like and the flower shapes I like.

Tags

Ingredients

Steps

  1. Ingredients: flour, red bean paste, soybean oil, invert syrup, sap water, eggs.

    Cantonese-style mooncakes with red bean filling step 1

  2. Pour the soybean oil into the invert syrup in three batches, stirring well each time.

    Cantonese-style mooncakes with red bean filling step 2

  3. Pour the water into the inverted syrup and stir evenly.

    Cantonese-style mooncakes with red bean filling step 3

  4. Add flour and mix with a spatula until it forms a dough.

    Cantonese-style mooncakes with red bean filling step 4

  5. Transfer the dough to the board, cut it with a scraper, and press it with your palms until the dough is even and smooth.

    Cantonese-style mooncakes with red bean filling step 5

  6. After the dough is kneaded, place it in a basin, cover it with plastic wrap and let it rest for 1 hour.

    Cantonese-style mooncakes with red bean filling step 6

  7. Divide the red bean filling into 30g pieces, totaling 10 pieces, roll into round shapes and set aside.

    Cantonese-style mooncakes with red bean filling step 7

  8. Take out the rested dough, divide it into 10 pieces of 20 grams each.

    Cantonese-style mooncakes with red bean filling step 8

  9. Take out a small piece of dough, sandwich it between the plastic wrap and roll it into a round shape with a rolling pin.

    Cantonese-style mooncakes with red bean filling step 9

  10. Slowly wrap a piece of red bean filling into the dough sheet, and then use your fingers to slowly push the dough up to completely cover the red bean filling.

    Cantonese-style mooncakes with red bean filling step 10

  11. Look, one moon cake is wrapped. Wrap the rest of the moon cakes in this way.

    Cantonese-style mooncakes with red bean filling step 11

  12. Choose your favorite mooncake flower piece and install it.

    Cantonese-style mooncakes with red bean filling step 12

  13. Lightly spread each cake dough with a thin layer of flour and place on a baking sheet.

    Cantonese-style mooncakes with red bean filling step 13

  14. Use a mooncake mold to press out a flower shape. Preheat the oven to 190 degrees and 170 degrees. After preheating is complete, spray some water on the mooncakes with a watering can and put them in the oven. Bake for 10 minutes until the surface of the mooncakes is lightly colored.

    Cantonese-style mooncakes with red bean filling step 14

  15. When baking mooncakes, mix one egg yolk and one-third of the egg white and sift once.

    Cantonese-style mooncakes with red bean filling step 15

  16. After taking out the slightly colored mooncakes, brush twice with egg wash.

    Cantonese-style mooncakes with red bean filling step 16

  17. Put the mooncakes into the oven again, raise the heat to 180 degrees, then heat to 160 degrees, and bake for 10 minutes. When the mooncakes are evenly colored, take them out and let them cool before packaging.

    Cantonese-style mooncakes with red bean filling step 17

  18. Finished product. The delicious Cantonese mooncakes with red bean filling are ready.

    Cantonese-style mooncakes with red bean filling step 18