Mooncakes with bean paste filling

Overview

Invert syrup peanut oil and alkaline water and mix well.
Assemble the dough, cover with plastic wrap and rest for 1-2 hours.
Divide the dough into 15g portions.
Divide the red bean paste into 35g portions.
Take a portion of the dough and press it into a cake and add the bean paste filling.
Slowly close the mouth, roll it into a round shape, roll in a layer of cooked glutinous rice flour, and tap off the excess flour.
Place into mooncake mold.
Compression molding.
Place the prepared mooncakes into a baking pan and bake in a preheated oven at 180 degrees for 10 minutes. Take out and let cool.
Brush the surface lightly with egg wash and bake for about 10 minutes. Take it out and let it cool before sealing and returning the oil.