Cantonese Red bean soup Moon Cake

1. Pour the conversion syrup, rice water, and corn oil into a bowl and stir evenly. Method for converting syrup: http://home.meishichina.com/recipe-232954.html

2. Sift in medium gluten flour

3. After forming a group, wrap it in plastic wrap and refrigerate for at least 1 hour in the refrigerator

The usual method for dividing the 4.50 mold is 25g filling and 25g crust. Divide the dough and filling separately according to the amount and knead them into round balls for later use. Red bean soup: http://home.meishichina.com/recipe-191746.html

5. Take a piece of dough and press it into a circle on your palm, then put in the bean paste filling

6. Slowly tighten the seal with the tiger's mouth and rub it round

7. Roll it around in flour and shake off any excess powder

8. Roll it into an oval shape for easy placement in the mold

9. Sprinkle flour on the mooncake mold and shake it evenly before pouring out excess powder

10. Put the packaged cake into the mold

11. Invert the mold and press it down firmly. After demolding, it is formed and placed in a baking tray

12. Spray water on the surface of mooncakes before baking

Preheat the oven to 180 degrees Celsius, place the baking tray in the middle layer and bake for 6 minutes until it is set, then remove it

14. Beat the egg yolk and set aside for later use

15. After taking out the baked mooncakes, let them cool for a few minutes, then brush them with a thin layer of egg mixture. After brushing, put them back in the oven and continue baking for about 15 minutes until they are colored

16. After baking, remove the heat and let it cool. Seal and store for one day before returning to oil and enjoying