Cantonese-style Red Bean Paste and Minced Meat Mooncakes

Cantonese-style Red Bean Paste and Minced Meat Mooncakes

1. After soaking 500g of red kidney beans in water for one night, cook them in a pressure cooker for half an hour

2. Add in batches to the cooking machine and beat into a puree. Put as little soup as possible. The more water, the longer the stir-frying time will be.

3. Put the whipped bean paste into a wok, stir-fry on a low heat. After sautéing some water, add appropriate amount of sugar and 50g maltose according to your personal taste. After stir-frying, add 30g vegetable oil three times, and finally stir-fry until it is not sticky Cooling spare

4. Take the fried bean paste and add the same amount of pork floss

5. Grab evenly with your hands

6. In a small round ball divided into 30g for spare

7. Invert syrup, soap, vegetable oil blend

8. Stir well and emulsify

9. Sift in the flour

10. Stir

11. Knead it into a ball, don't knead it too much, just make it into a ball. Cover tightly, best to use after 1 hour

12. After 1 hour, divide into about 20g each, and make rounds

13. Flatten the small round jelly, put in the prepared meat floss and bean paste, and slowly push the skin upwards with your hands

14. Strict

15. Use a 50g moon cake mold to press out the pattern

16. Do it in turn, spray water on the surface

17. Put it in the preheated oven, 200 degrees, bake for 5 minutes

18. Take out and brush with a layer of egg yolk liquid

19. Put it in the oven at 180 degrees for 20 minutes. It's best to eat after 2 days of cooking

Tips:

When mixing mooncake crust with oil and sugar, stir evenly into an emulsified form.
Don't knead the dough too much, just make it into a ball. Mooncake bean paste filling can be made more at one time, frozen and stored, and can be mixed while using, each filling is 30g.