Make Up for The Mid-autumn Festival Regret-mung Bean Paste and Walnut Shortbread Cookies

Make Up for The Mid-autumn Festival Regret-mung Bean Paste and Walnut Shortbread Cookies

1. Take 210g of the prepared mung bean paste (300g dehulled mung beans are brewed for one morning, steamed in a pressure cooker for 30 minutes, crushed into bean paste, put 50g butter in the pot to melt, add the crushed mung beans, and pour 250g milk and one third of the weight Mix the chopped raisins and chopped walnuts, add honey and mix evenly to make fillings, and divide them into 16 parts and make rounds;

2. Melt 10g of the butter used to make the dough, add 10g of egg liquid and 100g of whole wheat flour, stir for a while, add warm water that has been melted and kneaded into sugar, and form a smooth dough, let it rest for 10 minutes;

3. Melt 50g of butter used to make pastry, add 80g of whole wheat flour, and form pastry dough;

4. Divide the pastry dough and pastry dough into 16 portions and round them;

5. Take a piece of dough and knead it into a cake shape by hand

6. Put a round pastry dough in the middle of the dough;

7. Wrap the pastry dough for reunion, with the mouth facing down;

8. In the same way, wrap the 16 pieces of pastry dough separately for use;

9. Take a piece of dough wrapped in shortbread and flatten it with your hands;

10. Roll out a thin oval dough with a rolling pin;

11. Starting from one end, roll the dough into a ball with the mouth facing down;

12. Turn the rolled dough 90 degrees and place it;

13. Roll it again into a strip;

14. Starting from one end, roll up the dough again;

15. In the same way, roll up the remaining pastry dough and place it vertically, cover it with plastic wrap, and relax for 15 minutes;

16. Take a piece of dough and place it down, and press it down with the mouth;

17. Use a rolling pin to roll into a round pie crust;

18. Take a portion of the stuffing and put it in the pie crust, wrap the stuffing, with the mouth facing down, press into a dough with your hands and put it into the baking pan;

19. In the same way, put all the biscuits into the baking tray, brush the surface with egg liquid, and sprinkle an appropriate amount of cooked white sesame seeds;

20. Use a knife to make a few cuts on the surface of the dough to penetrate the filling

21. Preheat the oven to 210 degrees, put the baking tray in, and bake for 15 minutes until the surface is golden.

Tips:

The butter in the formula can be replaced with lard or vegetable oil, but I personally feel that the butter is more fragrant and the shortening effect is also good;
The filling can be blended according to your own taste. Red bean paste and lotus paste can be used. The amount of nuts and raisins can also be increased or decreased according to personal taste;
If the dough becomes sticky when rolling, you can apply some oil on the panel to prevent it from sticking;
When choosing whole wheat flour, you should pay attention to the protein content, so that it can meet the requirements of all-purpose flour;
When rolling the pastry, some pastry may leak out, which will not affect the final shape;
Finally, the function of the knife in the pie crust is to let the heat during the baking process leak out, and the shape is beautiful.