Kidney Bean Paste Mooncake

Name: Kidney Bean Paste Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 100g Invert syrup; 3g Jianshui; 40g Peanut oil; Some Egg liquid; Some Kidney Bean Paste

by Doraemon:-)

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

What we usually eat is red bean paste mooncake made with red bean paste. I bought kidney beans two days ago, and I suddenly wanted to use kidney beans to make bean paste. The taste is really good, ha ha. After making the bean paste, I ate a few more bites. The kidney bean paste is really delicious to make moon cakes. "

Ingredients

Kidney Bean Paste Mooncake

1. Add invert syrup to liquid soap and stir well.

2. Add the mixed invert syrup and peanut oil to the flour.

3. Stir to mix.

4. Knead into a dough shape.

5. Cover with plastic wrap and put it in the refrigerator to relax for an hour.

6. Divide the loosened dough into 12 portions.

7. The divided dough is rolled into a ball, and the red bean paste is also kneaded into a ball.

8. Take a piece of dough and roll it into a crust.

9. Pack a portion of kidney bean paste.

10. Push up, squeeze your mouth tightly.

11. After making it, stick a thin layer of flour on the surface.

12. Put it into the mold and press.

13. Press evenly and firmly.

14. Gently spray some water on the surface of the finished mooncake embryo.

15. Preheat the oven to 200 degrees for 10 minutes. Then bake the middle layer for 5 minutes.

16. Take it out and brush a layer of egg liquid on the surface.

17. Put it in the oven and continue to bake for about 15 minutes.

Tips:
1. Egg liquid is one egg yolk plus one spoonful of egg white.

2. Do not brush the egg liquid too much, or it will damage the surface.

3. Don't eat the mooncakes that are just made, but leave them for a day or two to return to the oil.