Preparation materials: 100g inversion syrup, 5g water, 40g peanut oil, 75g low-gluten flour, 50g high-gluten flour, appropriate amount of red bean paste, appropriate amount of honey beans.

1. Put the water, invert syrup and peanut oil into a basin and stir together.

2. Sift high and low-gluten flour, add and stir evenly, as shown in the picture below.

3. Let stand for 30 minutes and divide evenly.

4. Add 100 grams of honey beans and 215 grams of red bean paste and mix well.

5. It can be divided into 9 circles, as shown in the picture below.

6. Divide the mooncake skin into 15g pieces, there are 18 pieces in total.

7. Flatten the mooncake skin with your hands and add the bean paste filling.

8. Wrap the bean paste filling with mooncake skin and seal.

9. Put it into the mooncake mold, press it into a mooncake shape, and place it on the baking sheet.

10. Put it in the oven at 150 degrees and bake until the surface of the mooncake is colored, about 15 minutes. Take it out.

11. Brush the surface of the mooncake with egg yolk three times in a row.

Then bake for another 10 minutes or so.

12. Take it out after 10 minutes, and the Cantonese-style bean paste mooncakes are ready.