Candied Date Bean Paste Filling Mooncakes
1.
Cook the red kidney beans in a pressure cooker first
2.
Wash the dates
3.
The candied dates are randomly crumbled and placed in the red kidney bean bowl. My candied dates have no pits. If there are pits, you must remove the pits.
4.
Crush it with a spoon and mix well
5.
Dump into a round ball of about 25 grams.
6.
Mix liquid soap, invert syrup and corn oil well
7.
Sift in the flour and stir until there are no particles, then knead it into a dough for half an hour
8.
The mooncake skin is rounded into a round ball of about 25 grams.
9.
Take a mooncake crust and squeeze it, wrap it with a filling, push it up with your hand, and slowly wrap it tightly
10.
reunion
11.
Use 50 grams of moon cake mold to press out your favorite pattern model
12.
Preheat the oven at 190 degrees, spray water before entering the oven to prevent the moon cakes from cracking. After baking for 5 minutes, take out and brush with a layer of egg yolk liquid. Change to 180 degrees and bake for 15 minutes. After baking, seal and return to the oil for two days. Ready to eat
Tips:
1. If the candied dates are too dry, you can soak them in water for 1 hour. The candied dates are good to make, chop them with a knife or directly crush them with your hands, put them in the red kidney beans, grind them together with the red kidney beans, and mix well;
2. The mooncakes can be eaten within 2 days after returning to the oil.
