Kidney Bean Meat Floss Pastry Mooncakes

Kidney Bean Meat Floss Pastry Mooncakes

1. The kidney beans are soaked in water in advance to soften and then pressure in the pressure cooker for 10 minutes

2. Use a food processor to beat the kidney beans into a paste, then add butter and sugar and fry them into a ball

3. Let the bean paste cool and put it in the minced pork, grab and mix into the filling.

4. Reconcile the water skin and oil skin, and cover it for about an hour. Water skin formula: 200g flour, 60g butter, 80g boiling water. Oil skin formula: 100 grams of flour, 50 grams of butter

5. Divide the water skin into 20g tablets and the oil skin into 10g tablets

6. The water skin is squeezed to cover the oil skin, and then rolled into shape, and then rolled up again. After a few minutes, the roll is rolled into shape and finished, and then the rolling action is repeated again.

7. Always roll, roll 3 times, roll it up at the end

8. Then cover the meringue with plastic wrap for 20 minutes. Divide the filling into 60g portions and form rounds.

9. Roll out the dough and wrap it in the filling

10. Wrap everything and put it in a baking tray, pierce a few small holes on the surface with a toothpick, and brush with egg wash. Small holes are used to prevent bulging and cracking during the baking process

11. Preheat the oven at 170 degrees for 5 minutes, then put the second layer on top and bake for 15 minutes.

12. The baked puff pastry kidney bean and meat floss moon cake, the crust and fragrant filling, a moon cake suitable for all ages

Tips:

The temperature of the oven can be adjusted according to the oven. I use 35 liters, for reference