[How to make moon cake and bean paste filling]_ Bean paste filling _ how to make _ how to make

[How to make moon cake and bean paste filling]_ Bean paste filling _ how to make _ how to make

The mooncake stuffed with red bean paste is always unforgettable. Among the many mooncakes, the mooncake stuffed with red bean paste is also a favorite filling mooncake. For its specific production method and steps, pay attention to some practices and techniquesAnd pay attention to time when baking moon cakes.

1. Ingredients: 400g of low powder, 300g of converted syrup, 4g of decoction, 100g of peanut oil. Ingredients: 1500g of red bean paste filling. 2. Production method 1. Add 55g of red bean paste filling to round.After the water is mixed well, add peanut oil and stir well. Pour in the low flour, mix well and form into a dough. Let stand for 1 hour, then divide the dough into about 30g portions. 3. Take a portion of the dough and push it into a circleCake pieces, put in the bean paste filling, slowly push the crust up from bottom to top until the red bean paste is completely covered; 4, add a little powder and round; 5, put in the moon cake mold, compact firmly; 6,Then squeeze it out on a baking tray; 7. Spray water on the mooncake greens; 8. Put it in a 200 degree preheated oven, medium layer, bake for 5 minutes, remove, evenly apply egg liquid, and put it againReturn to the oven and bake for another 15 minutes; 9, bake until the surface is golden; 10, leave it in the oven and cool, save it, and return to oil for about 3 days before serving.

3. Notes on moon cake techniques 1. The moon cakes that have just come out are soft, but the skin will harden after being cooled. Therefore, after the moon cakes are cooled, after storing, the skin will become soft after 3-4 days.It’s better to eat at this time.

2. Before spraying moon cakes into the oven, be sure to spray water to prevent the skin from cracking when baking.