Here is the recipe for red bean mooncakes that even five-star hotel chefs can’t make. Have you learned it?

Ever since I learned how to make mooncakes, I would make some as gifts for relatives and friends every year at this time. I DIY them myself, based on the concept of health, and as a gift.

Ingredients: 100g all-purpose flour, 70g inverted syrup, 2g vegetable oil, 30g

Procedure steps

1. Pour the inverted syrup into an oil-free and water-free basin. Add soy sauce and vegetable oil and mix thoroughly.

2. Sift in the all-purpose flour, mix well with a spatula, and knead into a dough

3. Pack the kneaded dough in a plastic bag and let it rest for 3 hours.

4. Divide the rested dough into 15g pieces, add 35g red bean filling and 35g egg yolk. Wrap the egg yolk with red bean filling and roll into small balls.

5. Place the dough on the palm of your left hand, press it flat, and add red bean filling

6. Use your right thumb to push up the dough, and turn the dough while pushing until the dough is soft. Wrap the red bean filling, seal it, and roll it into an oval.

7. Sprinkle some cooked cake powder into the mold to prevent sticking, let the cake powder stick to the mold wall evenly, and then gently knock off the excess cake powder on the chopping board. Put the wrapped dough into the mold with the seam facing outwards, and flatten the dough with your hands.

8. Tap the mooncake mold on the chopping board, place it on the baking sheet, and press it down gently to form a mooncake shape.

9. Spray some water on the mooncakes and put them in the preheated oven at 140 degrees for the upper tube and 190 degrees for the lower tube. Bake for 5 minutes. When the pattern is set, take out the baking sheet.

10. Use a small brush to brush a thin layer of egg yolk liquid on the surface of the mooncake. Don't brush too much to prevent the baked pattern from being unclear.

11. Put the baking sheet into the oven and bake for about 15 minutes, until the surface is golden brown.

Tips

1. The skin of freshly baked mooncakes is dry and hard. After the mooncakes are cooled, put them into a sealed box and wait for one to two days for the oil to return and they will become soft. It's oily and delicious. 2. Cake powder is fried glutinous rice flour. Fry the raw glutinous rice flour in a pot over low heat until it turns slightly yellow. 3. For the egg yolk, I cooked the salted duck eggs, peeled off the whites, cut the yolks in half, and used half the yolk for the 50g mold. 4. The oven temperature can be flexibly adjusted according to your own oven.