Full Moon Mid-Autumn Festival--------[Cantonese Style Bean Paste Mooncakes]

Overview

I have never dared to try making Cantonese-style mooncakes for fear of failure, so I bought a mold last year and used only the mold to make snow-skin mooncakes. I finally tried it two days ago, and I didn't expect it to succeed the first time. If you don’t try many things, you will always find them difficult. Follow the steps step by step and it’s really not difficult. Invert syrup and water are all purchased online. If you don’t make them yourself, I will try to cook the invert syrup myself in the future. That will be the real DAY. I fried the bean paste filling myself. It’s granular. I don’t like bean paste that is too thin. It’s very dry. There’s not a lot of sugar. What you eat is healthy!

Tags

• baking
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• all-purpose flour
• bean paste filling
• corn oil
• egg
• invert syrup
• jianshui

Ingredients

Steps

1. 1 Set aside the ingredients for the crust;

   

2. 2 Pour the inverted syrup, alkaline water and cooking oil into a large bowl and mix well;

   

3. 3 Add flour;

   

4. 4 Mix into dough;

   

5. 5 Wrap in plastic wrap and let it rest for an hour;

   

6. 6 Divide the risen dough into 20g pieces, and divide the bean paste filling into 30g pieces;

   

7. 7 Take a piece of dough, flatten it, and put in the bean paste filling;

   

8. 8 Just like making puff pastry, use the tiger’s mouth of your right hand to slowly close the mouth;

   

9. 9 Shape the wrapped mooncake into a round shape, roll it in flour, then put it into the palm of your hand and roll it again;

   

10. 10 Sprinkle flour into the mold, put the ball into the mold, and press down to take out the mooncake; (don’t press too hard);

    

11. 11 Make all the mooncakes and place them on a baking sheet lined with tin foil;

    

12. 12 Spray a layer of clean water;

    

13. 13 Preheat the oven to 200 degrees, middle rack, for 20 minutes. After baking for 5 minutes, take it out and brush with a layer of egg wash;

    

14. 14 Continue to bake for another 15 minutes, then take out and let cool. (The skin of the prepared mooncakes is hard and can be eaten after leaving it for 12 hours to recover the oil)