Warm up in advance for the Mid-Autumn Festival——————[Traditional bean paste mooncakes]

Overview

The Mid-Autumn Festival will be here in less than a month, and now mooncakes are on the market in major stores. Now I am obsessed with baking, and I like to make all kinds of snacks by myself. In order to send them to my mother-in-law's house as soon as possible, I made mooncakes in advance and sent them to the couple to eat. I hope they can eat the mooncakes made by me when we are not around to make them happy. Because this is unique and my heart. Although my husband and I can't be by their side all year round, we always miss them in our hearts.

Tags

• pastries
• mid-autumn festival
• all-purpose flour
• bean paste filling
• egg
• invert syrup
• jianshui
• peanut oil
• hand powder

Ingredients

Steps

1. 1 Jianshui 1ML

   

2. 2 Peanut oil 25ML

   

3. 3 Pour the inverted syrup into a container, add in the water and peanut oil in turn, and stir evenly with chopsticks.

   

4. 4 Sift all-purpose flour into the syrup

   

5. 5 And mix evenly with a spatula

   

6. 6 After mixing the dough, wrap it in plastic wrap and place it in the refrigerator to rest for more than an hour

   

7. 7 I made the bean paste filling myself. I divided the filling while the skin was loose. The skin and filling were divided into 2:5.5 ratio. After the filling was weighed, it was kneaded into a ball by hand, as shown in the picture (my mold is 75G), so the skin is 20 grams and the filling is 55 grams

   

8. 8 After the skin is relaxed, it is also divided into pieces, weighed, and kneaded into balls. Take a piece of skin and flatten it.

   

9. 9 Put the bean paste filling on the skin

   

10. 10 Hold the filling with one hand, and push the skin up with the tiger's mouth with the other hand. When the skin is pushed halfway to the filling, turn it over and push the skin away with the palm of your hand

    

11. 11 Until the skin evenly wraps the stuffing, as shown in the picture

    

12. 12 Then put the mooncake dough into the hand flour, evenly dip it in a layer of flour, and put the mooncake dough into the mold dipped in thin powder

    

13. 13 Fix the mold in a baking pan lined with greased paper, and press the mold down firmly. This is the pressed mooncake base

    

14. 14 After all the mooncake blanks are pressed, spray water on the surface and put the water-sprayed mooncakes into the preheated oven

    

15. 15 In the middle layer of the oven, heat up and down, and take it out after 8 minutes at 200 degrees

    

16. 16 Then prepare the egg wash for brushing the surface, use one egg yolk and 15ml egg white and stir evenly.

    

17. 17 This is the mooncake dough that has been shaped after baking for 8 minutes. Pat the egg yolk liquid evenly on the shaped mooncake dough. After patting, put it into the oven. At this time, the oven temperature changes to 180 degrees. Bake for 15 minutes and then take it out

    

18. 18 Take it out and cool it, then put it in a sealed bag or container and let it sit for one to two days. This process is called oil recovery. The mooncakes can only be eaten after the oil returns, and the taste will be best at this time.