Exclusive Cantonese Red Bean Mooncake

Put 110g of invert syrup, 4g of lye water, and 40g of corn oil into a large bowl, and mix thoroughly until well combined.

Pour in 150g of all-purpose flour.

Stir evenly.

Stack into a smooth dough without kneading, and refrigerate for one hour. Take out and divide into 16 portions, each weighing 20g.

Soak red beans overnight, put them in a rice cooker, add slightly more water than usual for cooking rice, and cook using the rice setting. Put them into a blender, add 100g of water, and blend into a thin paste. Pour into a non-stick pan, add 20g of margarine, and stir-fry until the water evaporates and it becomes a firm paste. Let it cool and roll into 30g balls.

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

Spray water to prevent cracking.

This is made with different inverted syrups, for reference only.

Preheat the oven to 200 degrees with both top and bottom heat for 6 minutes.

Put it in the oven and bake for 8 minutes.

For reference only.

Take out the mooncakes after a few minutes and brush a thin layer of egg yolk liquid on them.

Brush a thin layer of egg yolk.

Brush with egg yolk.

Put it back into the oven and bake at 175°C with both top and bottom heat for 15 minutes.

Finished product.