Cantonese style cranberry and mung bean paste mooncakes

Overview

How to cook Cantonese style cranberry and mung bean paste mooncakes at home

Tags

• baking
• all-purpose flour
• corn oil
• cranberry green bean soup
• egg
• invert syrup
• jianshui
• milk powder

Ingredients

Steps

1. 1 Convert syrup, oil, and water into a large bowl;

   

2. 2 Stir until sugar and oil are combined;

   

3. 3 Add flour and drink milk powder;

   

4. 4 Use a spatula to mix into a dough, put it in a plastic bag and let it rest for more than an hour;

   

5. 5 Divide the pie crust into 20g pieces, and divide the cranberry and green bean paste into 30g pieces;

   

6. 6 Take a piece of ice skin, press it flat, and put in a bean paste filling;

   

7. 7 Use the thumb of your left hand to slowly push up to wrap the filling;

   

8. 8 After closing, roll it into a round shape and roll it in flour;

   

9. 9 Place the flower pieces in the mooncake mold, sprinkle a little flour into the mold, roll the ball into an oval shape and put it into the mold, press the surrounding sides flat;

   

10. 10 Press the mooncake mold downwards and use a little force to push out the mooncake greens;

    

11. 11 All the mooncakes are ready, put them into a gold plate, and preheat the oven to 200 degrees for 5 minutes;

    

12. 12 Spray a layer of water on the green mooncake, put it into the middle rack of the oven and bake at 200 degrees for 5 minutes, take it out to cool and brush with a layer of egg wash, then put it into the middle rack of the oven and bake it for 15 minutes, take it out and let it cool, put it in the oven overnight and let the mooncakes recover and you can eat it!

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures