Kidney Bean Mooncake

Kidney Bean Mooncake

1. First, make the oil skin: pour all-purpose flour on the kneading mat, dig a small pit in the middle, pour the white oil and fine sugar into the pit

2. Slowly add water while kneading with your hands, and finally knead it into a smooth dough for later use

3. Let's make the shortbread again: mix all-purpose flour and white oil, and rub the two together by hand

4. Finally knead it into a smooth dough

5. Cover the prepared oil skin dough and pastry dough with plastic wrap and let it rest for more than ten minutes. During this time, the filling can be divided into small balls of 25 grams

6. The loosened oil crust dough and pastry dough are divided into small round balls of 16 grams of oil crust and 10 grams of oil pastry.

7. Then press the oil-crust dough into a pie shape on the palm of your hand

8. Wrap a shortbread dough. Then turn the mouth up

9. Press it down with your hand, and roll it into a long strip with a rolling pin

10. The rolled strip is rolled up from one end with the palm of your hand

11. Roll all the dough into a spiral

12. Press the spiral dough again and roll it out into a strip

13. Continue to roll up from one end with the palm of your hand

14. After everything is rolled, cover with plastic wrap and relax for more than ten minutes

15. Roll the loose dough into a round pie shape, and put the white kidney bean filling on it

16. Wrap the white kidney bean filling inside

17. Close the mouth down, press with the palm of your hand to form a round pie

18. After everything is done, place it on the baking tray, put it in the middle of the preheated 190° oven, and bake for 30 minutes.

19. After baking for 20 minutes, take out the baking tray, brush a layer of egg yolk liquid on the top of each pie, and continue baking until the surface is beautifully golden.

Tips:

1. All-purpose flour is the ordinary flour that half of the family will use;
2. White oil is shortening. Butter, lard, etc. can also be used to achieve the effect of shortening.