Walnut and bean paste moon cake practice:

The moon cake project was officially launched. Once a year, it seems to have become a routine.

My interest in moon cakes is getting weaker and weaker, because they are too sweet.

actually, I still want to cook all kinds of moon cakes, if there are enough people to eat them. There is such a moon cake book, let's start with it.

Mooncakes with walnut and bean paste are made by adding a little walnut to the ready-made bean paste stuffing. Walnuts are fried in advance and taste better. Bean paste is an unclaimed abandoned child, so it saves one thing to take it in. I just don't know if it's a good mooncake filling. I feel that the bean paste is very soft, and some people are worried that it will collapse and crack, but the situation is actually good. Although the cake blank is soft, the effect after baking is not bad.

crust: 78g of low-gluten flour, 56g of invert syrup, 1g of alkaline water, 15g of corn oil, 8g of butter

stuffing: 22g of red bean paste, 2g of walnut kernel

decoration: proper amount of whole egg liquid

Pour the alkaline water into the syrup and mix well. Add corn oil and melted butter and stir well. Add flour. Mix the dough evenly, cover it with plastic wrap and relax for 3 minutes.

crush walnuts, add them into bean paste, and knead them evenly. Divide the crust and filling into 1 equal parts.

take a cake crust and flatten it. Add the stuffing. Wrap it up and pinch it tight. Put it into a powder-dusting mold, press it and buckle it out.

put it in a baking tray. Surface spraying. Put it in the oven, in the middle layer, fire it at 2 degrees, fire it at 18 degrees, bake it for about 5 minutes, take it out after the surface is set, and brush the surface with egg liquid. Put it back in the oven and bake for about 15-2 minutes. Golden surface, out of the oven, air-cooled.

this stuffing is too sweet!