Kidney Bean Mooncake
1.
Prepare the dough
2.
Pour invert syrup in a large bowl and add liquid water
3.
Stir well
4.
Add corn oil
5.
Stir well
6.
Pour the flour and milk powder
7.
Make a moderately firm dough
8.
Put it in a bowl and let stand for 1 hour
9.
Divide the kidney bean filling into 24 grams each, and make rounds
10.
Divide the dough into 6 grams each, and knead round
11.
Take a pasta and press flat
12.
Put in the kidney bean paste
13.
Gently push up the pie crust to wrap the filling
14.
Close up and round
15.
Put a small amount of flour into the moon cake mold, shake it evenly, and pour it out
16.
Put in the moon cake
17.
Buckle on the table, push down the handle, and compact
18.
Lift the mold and roll out the moon cake
19.
Put all moon cakes in a baking tray, spray water on the surface, put them in a preheated 180 degree oven, middle layer, bake for about 5 minutes, until set
20.
Take it out, brush the egg mixture, put it back in the oven, continue to bake for about 15-20 minutes
21.
Golden surface, baked
Tips:
The soap is prepared by mixing edible soda noodles and water in a ratio of 1:3
The skin filling ratio is 2:8
You don’t need to brush the egg too much on the surface, just apply a layer gently
Baked mooncakes taste better after returning to the oil
