The fried kidney bean fillings were a little wet, and the baked mooncakes became very moist after overnight, and when the mooncakes were held by hand, the crust felt very wet and sticky. I know in my heart that this is not oil return, but the water in the filling has returned to the skin. Fortunately, I just did a few hands-on exercises, and just fry the kidney bean fillings again.
In fact, I am really scared of frying stuffing. I keep frying and my arms are sore. Now the weather is not too cold, and I will be sweaty after a few turns. However, in the end, I bite the bullet and re-fried, adding some boiled cranberry jam, which turned into cranberry filling, and it tasted with a little bit of sweet and sour fruit, which was no longer so monotonous. And the color has also become dark red, which is more beautiful than the previous color.
The finished picture was taken a day later, the oil has returned, it looks very moisturized, the skin does not look very wet and sticky, and the kidney bean filling has been transformed successfully.
With the amount of 100 grams of flour, I made 13 moon cakes, and there is still some stuffing left.
The baking is done in three times, namely: bake for 5 minutes-let cool-brush the egg mixture-bake for 5 minutes-air for 5 minutes-bake for another 5 minutes, the egg mixture is an egg yolk and a small spoonful of egg white. Evenly, brush gently, only brush the raised areas of the pattern, and don't have egg liquid in the recesses, otherwise the pattern will not be obvious. The baking temperature and time are adjusted according to the temper of your own oven.