Simple recipe for Cantonese-style mooncakes

Overview

How to cook Simple recipe for Cantonese-style mooncakes at home

Add oil to syrup and mix well
Then sift in the low-gluten flour and mix well. Put on a disposable water jacket. Knead it into a ball.
Cover with plastic wrap and place in the refrigerator to rest for 1 hour.
During this waiting process, take out the bean paste, roll it into balls, and divide it into 12 equal portions.
Then put the egg yolks in the oven and bake for 15 minutes, take them out and set aside.
Then follow the steps in the picture to flatten the bean paste filling, wrap it in, remove the egg yolk and pinch it tightly. Place with the seam facing down.
Then take the pie crust out of the refrigerator and divide it into 12 equal portions. Wrap the bean paste and egg yolk filling tightly
Then use a 50g mooncake mold to press out the pattern
Place neatly on the non-stick baking sheet
Put it in the middle rack of the oven and bake at 170 degrees for 5 minutes, then take it out and brush it with the whole egg wash. Be sure not to brush it too thickly. Wash the dishes and continue baking for 15 minutes!