Red bean paste mooncake
Red bean paste mooncake brings all-purpose flour, inverted syrup and lye water together and is baked until golden and tender. Perfect with tea or as a snack.
Instructions
- 1
First, stir the invert syrup and lye water evenly, then add corn oil and stir evenly.
- 2
Add the flour and mix evenly.
- 3
Knead the dough and cover it, then let it rest for 1 hour.
- 4
Divide into evenly sized portions and roll them into balls.
- 5
Roll the red bean paste into a ball.
- 6
Wrap the bean paste filling with the dough skin, and use a mooncake mold to press out the mooncake base.
- 7
Preheat the oven for 5 to 10 minutes, set the top heat to 170°C and the bottom heat to 155°C, and bake for 20 minutes.
- 8
The mooncakes are freshly baked, golden in color, and pleasantly sweet.
- 9
It will taste better after sitting for two days and allowing the oil to settle.
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Ingredients
Main Ingredients
- All-purpose flour220g
- lye water5g
Seasonings
- Inverted syrup150g
- Corn oil50g