Cantonese style bean paste mooncake

2024-05-20 15:00:42 92

A few days ago, I made a lot of five kernel mooncakes, which were quickly distributed out. Because the five kernel materials were temporarily unavailable at home, I was anxious to make them. I didn't bother to cook the bean paste myself. I used the ready-made ones I bought, opened them, and found they were very thin. I tasted them, and I felt they tasted very sweet and greasy. So I fried some glutinous rice flour and medium gluten flour into them. The dry humidity was appropriate, and it was not so greasy. Although I felt that the five kernel stuffing was not as delicious as the five kernel stuffing I made myself, it was also acceptable. As the saying goes, one person likes it. When I gave it to my friends, everyone said it was delicious< Br>

Details of ingredients

Low gluten flour300 grams
93 Corn Germ Oil70 grams
golden syrup 200 grams
Bean paste filling930 grams
Jianshui4 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Cantonese style bean paste mooncake

1. Heat 70 grams of corn oil and then cool it down to around 60 degrees.
2. Add conversion syrup and mix well with water.
3. Sieve in low gluten flour.
4. Mix well with a scraper.
5. Pinch it into a ball, wrap it in cling film, and let it sit for one to two hours.
6. Rub half of the mooncake skin material into a 19 gram round ball, and tightly squeeze the bean paste filling into a 31 gram round ball with your hands.
7. Wrap the mooncakes, carve them in a mooncake mold, place them in the middle layer of a preheated oven, over high and low heat at 170 degrees Celsius, and bake for 5 minutes.
8. Brush the surface with egg yolk solution and continue baking for about 18 minutes.
9. It's coming out of the furnace