RED BEAN PASTE MOONCAKES RECIPES

Steps:

• If desired, place bean paste in a food processor. Cover and process until nearly smooth. Scoop into 12 mounds on a parchment-lined tray or baking sheet (a slightly rounded tablespoon each). Freeze f1 hour. Shape into balls. Freeze again for 1 to 2 hours or until firm.
• Meanwhile, for dough, in a medium bowl whisk together the golden syrup, alkaline water and shortening in a large bowl until combined. Add the flours. Stir with a wooden spoon until dough starts to come together. Gently knead the dough until a smooth dough is formed. Wrap in plastic wrap and set aside to rest, 45 to 60 minutes.
• Preheat oven to 350°F. Divide dough into 12 equal pieces. Lightly flour a work surface. Use a rolling pin to flatten the dough to about 1/8 inch thick, about 3 1/2 nches wide. Place one of the bean paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball on the work surface until smooth.
• Line a baking sheet with parchment paper. Place the filled ball, rounded side up, in a plastic 2-inch wide mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet. Chill while filling and shaping remaining dough. Arrange cakes 2 inches apart on baking sheet.
• Bake 10 minutes. Remove and cool 10 minutes. Brush with egg mixture. Bake 10 minutes more or until golden. Remove and cool completely on sheet on a wire rack.

Steps:

• Weigh out the inverted syrup, alkaline water, and vegetable oil, pour them into a bowl and mix well, weigh out the flour and add it to the evenly mixed syrup, knead it into a dough, then seal and wake up for 1-2 hours
• Divide the red bean paste into 12 equal parts, then knead into rounds and set aside. Divide the awake dough into 12 equal parts
• Then take another portion of the cake dough and press it flat, wrap it in the bean paste, sprinkle a little dry powder in the moon cake mold, turn the mold so that the inner wall is covered with flour, then pour out the excess flour, and put the wrapped moon cake dough in , Gently press down to form a green moon cake
• Place the pressed mooncake blanks at intervals in the middle, place them on a baking tray, preheat the oven to 200 degrees, spray a little water on the surface of the mooncakes, then put them in the middle of the oven, and heat up and down at 200°C for about 5 minutes After the mooncake is shaped, take out the surface and brush the egg liquid; then put it in the oven for 180 and continue to bake for 15 minutes, and the surface is golden.