Cake crust material: inversion syrup 56g All-purpose flour 75g
Peanut oil 20g Jianshui 1g
Filling ingredients: original red bean paste 500g Vegetable oil 95g
Fine sugar 290g
How to make Cantonese bean paste mooncakes Illustration of the first experiment of Cantonese-style bean paste mooncakes 1

Step 1

First mix the invert syrup, peanut oil and water until completely homogeneous. Amanda’s new video mentioned that if there is no invert syrup, it is no problem to use honey instead. There are also many recipes for homemade invert syrup on the Internet that you can refer to. In addition, if you can't buy soda water, you can mix it with edible alkali and water. 1 teaspoon of edible alkali should be mixed with 4 teaspoons of water. Illustration of the first experiment of Cantonese-style bean paste mooncakes 2

Step 2

Sift in the flour and mix into a soft dough, let it rise at room temperature for 1 hour.Illustration of the first experiment of Cantonese-style bean paste mooncakes 3

Step 3

The original red bean paste in the recipe is made by adding water and boiling red bean paste until it is completely soft, and then using a food processor to puree it. You can also use commercially available red bean paste, which usually has sugar added but no oil. You won’t need to add fine sugar during the operation. Pour the original red bean paste into a pan, stir-fry over medium-low heat, add vegetable oil in three batches and stir-fry until completely combined, then add fine sugar and stir-fry until the sugar melts. Illustration of the first experiment of Cantonese-style bean paste mooncakes 4

Step 4

Keep frying until all the bean paste filling becomes dry and can be lumped together. After frying, take it out to cool. Illustration of the first trial of Cantonese-style bean paste mooncakes 5

Step 5

Divide the risen dough into 15g portions, and divide the bean paste filling into 35g portions and roll them into balls. Illustration of the first experiment of Cantonese-style bean paste mooncakes 6

Step 6

Take a piece of pie dough, flatten it, and put the filling on top. Illustration of the first experiment of Cantonese-style bean paste mooncakes 7

Step 7

Use the tiger's mouth to push continuously on the Internet to let the pie crust wrap the filling. Be gentle and careful when operating.Illustration of the first experiment of Cantonese-style bean paste mooncakes 8

Step 8

Press out the mooncakes into a 50g mooncake mold and bake in a preheated oven at 170 degrees for 4-5 minutes. Illustration of the first experiment of Cantonese-style bean paste mooncakes 9

Step 9

Then take it out and brush a thin layer of egg yolk water on the surface (one egg yolk plus 1 tablespoon egg white), then put it back in the oven and bake for about 10 minutes. Pay attention to the color and don't overbake. Illustration of the first experiment with Cantonese bean paste mooncakes 10

Step 10

After the baked mooncakes are cooled, they should be sealed and allowed to re-oil for 2 days before eating, which is better~ Illustration of the first experiment of Cantonese-style bean paste mooncakes 11

Step 11

This is the second finished product. The problem of foot diarrhea has been alleviated. The recipe has not changed. The syrup has been replaced with honey, and the bean paste filling has become drier. Cantonese bean paste mooncake cooking tips

This recipe really made it to the homepage ~ However, I just want to say that this was a failed experiment. I wrote it down just for record purposes. I definitely didn’t mean to mislead you. As for the backstage you are talking about, I often think about it. "I am a person with a lot of backstage", but the backstage really doesn't show up much. Now that I'm on the homepage and seen by more people, I must accept criticism and suggestions, and... personal attacks will be avoided. , as a flower of the motherland, Isabella’s little heart is still very fragile~