1. Soak the kidney beans for more than 12 hours, cook and simmer on medium heat, remove the dried water, and peel. (The skin is easy to go)
2. Sift the peeled red bean paste to form a semi-dry wet powder.
3. Peanut oil 150g, icing sugar (sugar) 100g, milk powder 50g for use.
4. Put the sifted bean paste into a wok, stir fry on low heat, add peanut oil three times and stir well.
5. Put in powdered sugar and milk powder after a suitable dry humidity, and stir-fry evenly.
6. Let the fried kidney bean fillings cool.
7. Take 50g of kidney bean paste and put it into a mooncake mold (suitable for the mold size).
8. Just press molding.
Tips:Kidney beans must be boiled, so I was eager to get it. Some kidney beans were not cooked thoroughly, but when they were sieved, they were strenuous. In the end, the rolling sticks and kitchen knives all went into battle.
For the purple one, add steamed purple sweet potato to the bean paste.
