How to make brown sugar red bean paste mooncake

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1.12 First prepare the main ingredients and side ingredients, which are the ingredients for the dough. Pour all the invert sugar syrup, oil and soap water into a small bowl. The lye water is mixed by yourself in the ratio of 1:3 between alkali flour and water.

2.21 Stir thoroughly until it is completely blended into a thick paste

3. Add flour and milk powder

4. Do not over-stir, just knead it into dough and leave it for an hour.

5.1 Flatten the dough and add the red bean paste filling. Use your thumb and index finger to slowly push it up so that the dough is tightly and evenly wrapped.

6.2 Make the red bean paste into 65g balls and the dough into 18g balls. Because the red bean paste filling is slightly looser than the five-nut filling, the same weight of filling will appear larger, so the dough is slightly more than 2 grams. The wrapper is very thin with this ratio. If you can't wrap it well, you can increase the weight of the dough appropriately to make it tight.

7. Completely packed

8. Sprinkle a little cake flour in the mold and shape it.

9. When everything is done, place it in the baking tray. Spray water before putting into the oven to prevent cracking

10. Preheat the oven to 170 degrees. Bake for 5 minutes, then brush with egg wash and continue baking for 12 minutes.

After reading my introduction, I believe you have a certain grasp of the method of making brown sugar bean paste mooncakes. So, start practicing yourself quickly, theory needs to be verified by practice.