[cantonese moon cake with bean paste] recipe

[cantonese moon cake with bean paste]

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I tried olive oil at home when I made this one. Generally speaking, the oil return will be slower. But it can be returned in 2 days. It doesn't taste good. But I always feel relieved

Cooking ingredients

bean paste filling (stir fried with olive oil):8

Cooking Steps

Step1:Mix golden syrup 70G+ olive oil 30G+ Jian water 2G in a container. Add flou

Step2:Stir into a bal

Step3:It's a 10g dose. There are 20 in total. The cake can be refrigerated and relaxed for a period of time before operation. But I hardly spend time waiting for the crust to relax, because I usually come in order, that is, the first crust, the first bag, and the first bag, the first molding. If the production volume is large, the first one will be almost relaxed when the last one is finished. But if you think that the feet of the finished moon cake are leaking seriously, it may be that the sugar and oil in the cake crust are not fully integrated. You can try to fully relax the cake crust before operation.

Step4:10g cake skin wrapped with 40g bean paste fillin

Step5:Push the skin up and rub it evenl

Step6:Put into 10 mooncake molds (50g each

Step7:Roll out mold formin

Step8:Preheat the oven at 170 ℃. Heat the middle layer up and down for 810 minutes. Remove and brush the yolk liquid (don't be greedy. The color is too dark and the pattern is not clear) return to the oven, open a sheet, bake over the fire until the color is applie