Classic Red Bean Paste Mooncake

Overview

I used one pound of red beans to make bean paste filling and got 2 pounds of bean paste. I still had one pound of bean paste left. This time I made traditional bean paste filling mooncakes. In fact, mooncakes with bean paste filling are the best to make, simple and quick. As long as you make the bean paste, the rest is done in minutes. Since the bean paste has a high water content and returns oil faster than other fillings, you can basically eat it the next day, and the crust is very soft. The disadvantage is that it doesn't last long and goes bad easily, so it needs to be eaten within a week.

Tags

• pastries
• old man
• mid-autumn festival
• students
• all-purpose flour
• invert syrup
• jianshui
• peanut oil
• red bean paste

Ingredients

Steps

1. 1 Add oil to the syrup and mix it manually with an egg beater. Add in soy sauce and mix thoroughly.

   

2. 2 Sift the flour to form a flour wall, pour the mixed syrup into

   

3. 3 Press with a spatula to mix evenly

   

4. 4 Do not rub to avoid stretching

   

5. 5 Wrap in plastic wrap and set aside to rest for about an hour.

   

6. 6 Punch the bean paste filling into a ball and divide it into 50 grams each.

   

7. 7 Divide the risen dough into 32g pieces each.

   

8. 8 Take a piece of pie crust and press it into a round pie on the palm of your hand, then put a piece of filling

   

9. 9 Use the tiger's mouth to push up

   

10. 10 Until the mouth is closed and the bottom is facing down.

    

11. 11 Sprinkle a little flour into the mooncake mold to prevent sticking, take a wrapped cake embryo and put it into the mold

    

12. 12 The purpose of laying plastic wrap on the countertop is to make it easier to pick up, otherwise it may have to be deformed. Just click on the mooncake mold and don’t press too hard. The force should be even and steady, otherwise the skirt will appear

    

13. 13 Place the pressed mooncakes on a baking sheet lined with greaseproof paper.

    

14. 14 Preheat the oven to 175 degrees, spray some water on the cake before putting it in the oven, bake the middle layer for 5 minutes, take it out to cool for a while and brush with a little egg yolk

    

15. 15 Return to the oven and continue baking for 15-20 minutes. Pay attention to the color and take it out of the oven when it is colored. Take it out and let it cool, then store it in a relatively airtight container until the oil returns.