Ingredients?

100 grams of all-purpose flour

2 grams of water

65 grams of inverted syrup

25 grams of corn oil or salad oil

1 egg yolk (for brushing the surface)

270 grams of red bean filling (stuffing)

How to make mooncakes with red bean filling?

Put the inverted syrup, alkaline water and corn oil into a basin and stir to mix evenly.

Sift in low-gluten flour.

Use a silicone spatula to press and mix to form a dough, cover with plastic wrap and let rest.

Divide the red bean filling into portions of about 30 grams, divide the dough into portions of about 20 grams, and roll into balls.

Take a piece of pie crust and flatten it, then fill it with red bean filling.

Use the tiger's mouth to slowly push up the dough, wrap it around the filling, make it round, and pinch it tightly.

Shape into a round ball.

Shape into a round ball.

Beat some cooked glutinous rice flour (a little less, I have a little too much) for easy demoulding and put it into the mooncake mold.

Gently press down directly onto the baking sheet.

After everything is done, use a watering can to spray water on the surface of the mooncakes.

Put it into the preheated oven and bake it at 190 degrees. After setting for 5 minutes, take it out and brush a thin layer of egg yolk liquid on the surface with a wool brush. Continue baking in the oven for 15 minutes.

Don’t move it after taking it out of the oven, wait for it to set, let it cool, then move it to the grill, and seal it after cooling.

Waiting for oil return.

Plate and enjoy!

Full of grainy red bean filling, my favorite.

It’s so delicious!