How to make Cantonese bean paste moon cakes?

Inverted syrup 70g

20 grams of corn oil

Guishui 2g

Medium gluten flour100g

408 grams of bean paste stuffing

Egg yolk water one egg yolk+a little water.

How to make Cantonese bean paste moon cakes?

Add water to the converted syrup and stir it evenly, then add corn oil and stir it evenly, pour in medium-gluten flour and make a smooth dough, and let it stand at room temperature for more than 2 hours.

During the period when the dough is still, the stuffing is processed, and the bean paste stuffing is divided into small balls of 34g each, and rounded for later use.

After waking up, the crust is divided into 12 equal parts, each of which is 16g.

The cake crust is wrapped into bean paste in a flat shape, wrapped and rolled in corn starch, and pressed into a pattern with a mold. Spray a proper amount of water mist before entering the oven.

Bake at 200℃ for 10 minute, then take out and brush with egg yolk water, and bake for 5- 10 minute.

Take it out after baking, cool it, pack it, and wait for 2-3 days to return oil before eating!

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