1. Mix all the ingredients in the main ingredient to form a dough
2. Let the noodles stand for 1-2 hours. This will make the dough more delicate and even
3. Add a little water and fine sugar to the red beans that have been soaked overnight, and steam them in a steamer over high heat for 20 minutes, or cook the beans in an electric pressure cooker. Crush it, roll it into a ball, and steam it with less water content. If it is boiled, it will have too much water. You need to fry it in a non-stick pan to evaporate the water. I personally like red bean paste with a slightly grainy texture, so I didn’t use a food processor to break it up repeatedly.
4. Take 20 grams of dough and press it into a thick nest shape in the middle and thin surroundings in the palm of your hand
5. Put about 30 grams of jujube paste filling in the middle and wrap it up. If the crust is too thin, it will be easy to reveal the filling after pressing in the mold, which will affect the appearance. As for the ratio of filling and crust, it can be changed according to personal preference.
6. The dough is formed into a uniform dough, and the pattern is pressed into the mold. The mold is dipped in a little hand powder in advance, and a layer is also applied on the dough, so that it is easy to demold and not easy to stick
7. After pressing it, place it on a baking tray lined with greased paper
8. Put it in the preheated oven, heat the middle layer up and down at 175 degrees, and bake for about 15 minutes for five minutes. After the surface is set, brush a little egg yolk and water mixture, the color is more beautiful
9. The freshly baked pie crust will become hard. You can put it in an airtight bag or a sealed box after cooling, and store it for two or three days. When the oil returns, the crust becomes soft and glutinous, and you can eat it. If the room temperature is high, in order to prevent the fat from going bad, you can put it in the refrigerator
Tips:1. Because the child has to eat a whole piece each time, and it is not allowed to break it apart, I make each moon cake a little thinner, and it is just right to eat one whole moon cake at a time. You can also pack more fillings on the cones you want to make, and the pie will be thicker.
2. It is also possible to use egg yolk and egg white to brush the surface. I personally feel that the color after baking with water is better, more moisturized, and not easy to crack.
3. The flour is just plain flour, or low-gluten flour can be used instead.
