Cantonese style bean paste mooncake

1. Transfer 110g of syrup, 4g of rice water, and 40g of corn oil into a large bowl and stir well.

2. Pour in 150g of regular flour.

3. Stir evenly.

4. Fold into a smooth dough, do not knead, and refrigerate for one hour in the refrigerator. Take out and divide into 16 pieces, each weighing 20g.

5. Soak the red beans overnight in an electric rice cooker, add a little more water than usual to make rice, press the rice button to simmer until cooked, put them in a blender, add 100g of water, make a thin paste, pour it into a non stick pan, add 20g of Olay, stir fry until the water evaporates into a hard paste, cool and knead into 30g round balls.

6. Slowly squeeze and wrap the filling, roll it with flour, and put it into a 50g mold to squeeze it into a mooncake shape.

7. Spray water to prevent cracking.

8. This is for reference only, using different conversion syrups.

9. Preheat the oven at 200 degrees Celsius for 6 minutes.

10. Put it in the oven and bake for 8 minutes.

11. For reference only.

After 12.8 minutes, take out the mooncake and brush it with a thin layer of egg yolk liquid.

13. Brush thinly with egg yolk mixture.

14. Brush egg yolk liquid.

15. Put it back into the oven and bake at 175 degrees Celsius for 15 minutes.

16. Finished products.