How to make Cantonese-style mooncakes (red bean paste filling)

In today's society, many women still cannot cook and are always in a mess when they enter the kitchen. However, the method of making Cantonese-style mooncakes (with red bean paste filling) will surely excite you because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve it, and the taste will be more fragrant.

1. Peel the lemon, squeeze out the juice with a juicer, and weigh out 50 grams for later use

2. Add 400 grams of sugar and 200 grams of water into a milk pan and heat over medium heat until the soup is completely melted.

3. After the sugar water boils, add lemon juice. After boiling, turn to low heat. During the cooking process, syrup will splash onto the wall of the pot. Use a brush dipped in water to brush the wall of the pot, and the syrup will flow into the pot along with the water.

4. Turn off the heat after the syrup changes color after about 30 minutes. Do not stir the syrup while boiling it. Let it cool down and put it in a bottle for later use. The invert sugar syrup needs to be left for 15 days before use, so you need to make it in advance.

5. To make the red bean paste filling, first wash the red beans and put them in a pressure cooker and cook for half an hour. The amount of water should be twice the amount of red beans.

6. After the red beans are cooked, pour them into the wall breaking machine with the soup and stir.

7. Pour the stirred bean paste into a warm non-stick pan. Add oil and sugar to the bean paste three times. Stir evenly each time before adding the next time.

8. When the bean paste is almost dry, add cooked flour (cooked flour means frying the flour in a non-stick pan until it is slightly yellow and has no raw flour smell)

9. Finally, fry the red bean paste until there is little moisture left, then pour it into a plate to cool. The red bean paste filling must be dry, otherwise the mooncake will crack.

10. Now we make the mooncake skin. Pour the syrup, oil and soap water (sodium soap water is 4 grams of soap water made by mixing 1 gram of baking soda with 3 grams of water. This recipe requires 2 grams of soap water) into a bowl and stir evenly with a manual whisk. Don't be in a hurry. Make sure to stir until it is completely blended as shown in the picture.

11. Add flour.

12. Stir evenly with a mixing knife.

13. Cover with plastic wrap and refrigerate for 1 hour.

14. Take it out after one hour, divide the dough and red bean paste into small balls of 25 grams each. Wear disposable gloves when handling the dough to avoid sticking to your hands.

15. Start making mooncakes and put the red bean paste filling on the cake skin.

16. Use the palm of your hand to slowly push the dough, don't be impatient.

17. Continue until the dough is completely covered with the red bean paste.

18. Coat the wrapped mooncake balls with flour.

19. Fill the mold with flour, cover the opening with your hand, and shake the mold to cover the entire mold with flour.

20. Put the mooncake balls into the mold.

21. Place it on a baking tray lined with greaseproof paper and press out patterns with your hands.

22. Preheat the oven to 190 degrees for 10 minutes. Spray the mooncakes evenly with water and put them in the oven.

23. Bake for 5 minutes until it is set, then take it out and brush it with egg yolk water.

24. After brushing, put it back into the oven and bake for about 10 minutes.

25. Take out the mooncake after it changes color, and after it has completely cooled, put it into packaging and wait for 2 to 3 days for the oil to recover before eating.

In order to make the taste better, restaurants usually add a lot of seasonings, which can easily affect health. The method of making Cantonese-style mooncakes (with red bean paste filling) uses less seasoning and is beneficial to health.