The production and recipe of Cantonese mooncake?

Preparation materials: 100 grams of sugar syrup, 5 grams of alkaline water, 40 grams of peanut oil, 75 grams of low-gluten flour, 50 grams of high-gluten flour, moderate amount of red bean paste, moderate amount of honey beans.

1. Put the water, sugar syrup and peanut oil into a bowl and stir together.

2, high and low gluten flour sifted into the mix, as shown in the picture below.

3, let it rest for 30 minutes and divide evenly.

4: Put 100g of honey beans and 215g of red bean paste and mix well.

5. You can divide it into 9 pieces and knead them as shown in the picture below.

6: Divide the mooncake crusts into 15 grams each, *** there are 18 of them.

7: Flatten the mooncake crust with your hands and put bean paste filling on it.

8: Wrap the mooncake crust around the bean paste filling and seal it.

9: Place in a mooncake mold, press into a mooncake shape, and place on a baking sheet.

10: Place the mooncake in the oven at 150 degrees Celsius and bake until the top of the mooncake is colored, about 15 minutes.

11: Brush the tops of the mooncakes with egg yolk mixture three times in a row. Then bake for about 10 minutes.

12, 10 minutes after the removal, so wide-style bean paste moon cake is ready.