Cantonese moon cake is one of the famous characteristics of the Han nationality in Guangdong Province. In southern China, especially in Guangdong, Guangxi, Jiangxi and other places, cantonese moon cake is a form of folk Mid Autumn Festival food. Cantonese moon cake is famous all over the world. The most basic thing is its exquisite selection of materials and production techniques. Its characteristics are thin and soft skin, beautiful shape, exquisite pattern, clear pattern, beautiful appearance, and so on It is not easy to break, well packaged and easy to carry. It is a good gift for people to give in Mid Autumn Festival, and also an indispensable one for people to eat cakes and enjoy the moon on mid autumn night.

Ingredients

130g low gluten powder
20G high gluten flour
110 g invert sugar
40g vegetable oil
2G Jianshui
1 egg
400g red bean paste
Proper amount of black sesame
Proper amount of ripe peanuts

Directions

Step 1
Prepare the materials and molds, the material consumption of moon cake skin: 20g high gluten powder, 130g low gluten powder, 110g invert sugar, 2G Jianshui, 40g vegetable oil

Step 2
First, pour in the oil and water, and mix well

Step 3
Then add the invert sugar, their density is very different, need to stir a little more, let them fully integrate

Step 4
Sift in the mixed low gluten powder and high gluten powder

Step 5
Stir evenly, look smooth, no particles on the line, wrapped in plastic film relaxation about 1 hour

Step 6
When the crust is loose, we can prepare the stuffing, because the red bean paste we bought is a little wet. First put it in a non stick pan and stir fry it for a while, then cool it naturally. Then add black sesame and peanut shreds (wrapped in peanut cotton cloth and crushed with rolling pin, don't crush it too much) and mix well. Each bean paste stuffing is 30g, and the moon cake skin is 20g, which can be used to round (this is a 50g mold, if it is 100g mold, the consumption can be doubled)

Step 7
Dip the palm with oil, take a cake skin and flatten it with the palm

Step 8
Add the bean paste stuffing

Step 9
Wrap the bean paste stuffing in the crust and close it slowly

Step 10
50 grams of moon cake mold with a brush stick point flour, brush inside the mold in order to prevent sticking

Step 11
The wrapped moon cakes are put into the mould

Step 12
Gently press on the baking plate and then demould. Apply force evenly

Step 13
Preheat the oven at 175 degrees, spray water on the pressed mould before putting it into the oven (if there is no spout, you can brush it with water gently) to prevent cracking

Step 14
About 175 degrees. Take it out after 5 minutes. The surface is yellowish. Cool it a little. Brush with thin egg liquid. Be sure to be thin

Step 15
Put it in the oven again at 175 ℃ for about 10 minutes. Each oven temperature deviation, the next few minutes to observe their own, do not burn