Cantonese Style Meat Floss Kidney Bean Mooncake
1.
White kidney beans are fully soaked.
2.
Soaked white kidney beans twist and remove the skin
3.
Twist the peeled kidney beans into a pressure cooker, add appropriate amount of water (the white kidney beans have been soaked in water when they are soaked, and the amount of water should be two-thirds of the kidney beans when simmering)
4.
After SAIC, let it simmer on low heat for 20 minutes, and then open it after cooling down. The kidney beans are very soft.
5.
Stir-fried ingredients: pork floss, sugar, corn oil
6.
Put the braised kidney beans in a pot, add one-third of the sugar and one-third of the cooking oil, and slowly fry them over a medium-low heat.
7.
Stir-fry until the sugar and edible oil are completely integrated, add sugar and edible oil again, continue to stir fry over medium heat, add edible oil and sugar several times during the process. Each time you have to fry until the oil is completely absorbed by the bean paste, and then add the next time.
8.
Stir-fry until thick, you can add pork floss at this time.
9.
Add pork floss
10.
Add the pork floss and mix well over low heat to make the kidney bean floss filling.
11.
Only make pie crust ingredients; flour, corn oil, invert syrup, soap
12.
Add the invert syrup to the soap and stir well, then add the corn oil and stir evenly until the oil is completely mixed into the syrup.
13.
Sift in the mixed all-purpose flour and milk powder.
14.
Stir it evenly, put on disposable gloves and knead it by hand, knead it into a smooth dough, cover with plastic wrap, and relax at room temperature for more than 2 hours.
15.
The fried fillings are divided into 35 grams each and 15 grams each for the pie crust.
16.
Take a portion of the pie crust dough, flatten it in your palm, and add a portion of kidney bean meat floss filling.
17.
Push up the tiger's mouth with your hand a little bit, until the mouth is tightened into a ball shape.
18.
After reunion, roll it in starch and dip some starch.
19.
Put it in the moon cake mold
20.
Fasten the moon cake mold lightly, press it down evenly, and then push it directly into the baking tray.
21.
After everything is done, spray a little mist of water evenly and let it stand for a few minutes.
22.
Preheat the oven 180 degrees, put the middle layer, bake for seven or eight minutes, take out and brush a thin layer of egg yolk water. (One egg yolk plus one teaspoon of water)
23.
After brushing the egg yolk water, put it in the oven again and bake for 15 minutes. Pay attention to the color, and cover with tin foil when the color is satisfied.
24.
After baking the mooncakes, let them cool completely and put them in a sealed bag, and return to the oil at room temperature for 2-3 days.
Tips:
1. The brush for brushing the egg liquid is dipped in the egg liquid and pressed a few times on the side of the bowl, using only a little egg liquid to brush the surface of the mooncake. When brushing the egg wash, just brush a very thin layer on the surface of the mooncake.
2. The temper of each oven is different, please adjust the temperature according to your own oven.
3. This recipe has extra kidney beans, only half of the kidney bean stuffing is mixed with pork floss, and the rest of the kidney bean stuffing is fried with the original flavor.
