Cooking Steps

Cantonese bean paste moon cake

Cantonese bean paste moon cake

It's easier to make moon cakes for the first time than expected. What's more important is to rest assured. It's definitely not a "long hair" moon cake! The key popularity is far beyond my expectation, and vanity is expanding unprecedentedly!!
Main Ingredients
The baked moon cakes can be adjusted according to the temperature of their own electric oven.
-- Cooking Steps --
Cantonese bean paste moon cake
Step 1 . Prepare the raw materials.
Cantonese bean paste moon cake
Step 2 . Weigh a proper amount of invert syrup, add salad oil, and mix with water.
Cantonese bean paste moon cake
Step 3 . Add the low powder.
Cantonese bean paste moon cake
Step 4 . Knead the dough evenly and wake up for about 2 hours.
Cantonese bean paste moon cake
Step 5 . Divide into 20 grams of small dough and 30 grams of bean paste.
Cantonese bean paste moon cake
Step 6 . A portion of dough is compressed and wrapped with bean paste.
Cantonese bean paste moon cake
Step 7 . Slowly tighten from the tiger's mouth.
Cantonese bean paste moon cake
Step 8 . Press and demould the side facing the mold pattern.
Cantonese bean paste moon cake
Step 9 . The pressed moon cake embryo can be baked in the oven at 200 ℃ for 20 minutes, and a layer of egg yolk can be brushed after baking for about 5 minutes.
Cantonese bean paste moon cake
Step 10 . Cool the baked moon cake in a sealed fresh-keeping box, and place it at room temperature for two or three days to return the oil.
Cantonese bean paste moon cake
Step 11 . The soft and delicious Cantonese bean paste moon cake is ready!
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