Main Ingredients

Moderate Flour

100g

Red Bean Paste Filling

600g

Converted Syrup

75g

Supplementary Ingredients

Alkaline

1g

Peanut Oil

25g

Milk Powder<

5g

Egg yolk water

Moderate

Steps

1. materials ready

2. red beans a catty sugar 200g, peanut oil 160g, cake powder (cooked glutinous rice flour 80g), water

with a pressure cooker to red beans crushed with a pot of frying can be muddy, put into the pot, add granulated sugar

5, stir-fry process, add peanut oil in three parts, and constantly stirring so that the oil is completely absorbed by the red bean puree.

6, until the water is almost evaporated, add the cake flour and stir-fry evenly, the filling will be stir-fried into the hard filling as shown in the picture. 7, the bean paste filling needs to be stir-fried dry. When the filling is cooled, and not sticky. If the filling is wet and soft, you need to re-stir fry on low heat for a few more moments until the filling reaches the desired hardness.

3. To make the crust, pour the syrup into a bowl, add the water and peanut oil, sift in the flour and milk powder

4. Let the dough rest and rise for 1-2 hours

5. After the dough has rested and risen for 1-2 hours, divide it into 15 grams for 1 portion and 10 portions for ****. Weigh 600 grams of bean paste filling, also divided into 10 parts. (The ratio of skin to filling is 2:8. For a 75g mooncake, the skin will be 15g and the filling will be 60g. If making 50 grams of mooncake, 10 grams of skin and 40 grams of filling)

6. Press the skin flat in the palm of your hand

7. Put in the bean paste filling

8. Gently wrap the filling into the skin to form a round shape

9. Sprinkle some flour inside the mooncake molds to prevent them from sticking (put in the flour, shake it so that the flour adheres to the molds, and then pour out the excess flour). Put the wrapped dough into the mold and press the dough into a mooncake shape with the mold. Spray with some water and place in the preheated oven and bake for 5 minutes. When the pattern is set, take it out and brush it with a layer of egg yolk water (only on the top, not the sides), then put it back in the oven and bake for about 15 minutes or until the top is golden brown.

10. Fresh from the oven, the mooncake crust is very hard, so when the mooncake cooled, sealed and stored, waiting for 2-3 days, the crust will gradually become soft and oily, this process is called "back to the oil", so, fresh out of the oven, don't be in a hurry to eat the mooncake, wait for the oil back to eat it again Oh.