Cantonese style bean paste mooncake

Overview

How to cook Cantonese style bean paste mooncake at home

Roll the red bean filling into small balls of 30g each.
Mix the flour, syrup and corn oil into a dough, use a silicone spatula to stir into a dough, cover with plastic wrap and place in the refrigerator to rise for three hours.
Wearing rubber gloves, roll the pastry into 20g balls.
Flatten the pie crust, wrap it in the bean paste filling, and use your left and right hands to wrap the stuffing into the pie crust.
Use a 50g mold to press out patterns and shapes.
Place in the oven and bake at 180 degrees for 20 minutes.
After cooling, seal and package. Allow 1-3 days to refill before enjoying.