Cantonese-style red bean paste mooncake

Name: Cantonese-style red bean paste mooncake
Yield: 4 servings
Cuisine: Baking
Ingredients: 350g Flour; 860g red bean paste; 450g Chickpea Paste; 250g Inverted syrup; 6g lye water; 80g Sunflower oil; 1 piece Egg yolk

Easy and satisfying, Cantonese-style red bean paste mooncake uses flour, red bean paste and chickpea Paste and is baked until golden and tender. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Roast Sweet

Instructions

1
Prepare the two kinds of red bean paste filling in advance.
2
Invert syrup, sunflower oil, lye water, and beaten eggs are mixed evenly, then flour is added and kneaded into a dough.
3
Divide the red bean paste into 40 balls of 33 grams each, and divide the dough into 40 pieces of 17 grams each.
4
Dough pieces stuffed with filling.
5
Packed well.
6
Roll in flour and press into shape with a mold.
7
For the first batch, spray a little water with a watering can, preheat at 160°C with top and bottom heat for 5 minutes, then take it out and brush with egg yolk, and bake at 180°C with top and bottom heat for 17 minutes.
8
This is the second batch, two kinds of fillings, different molds.
9
The finished product is fragrant and delicious.
10
Thin-skinned with a big filling!
11
This is chickpea red bean paste!