Name: Momoyama Skin Red Bean Egg Yolk Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Big White Kidney Beans; 60g maltose; 60g Walnut oil; 60g Rock sugar powder; 30g milk powder; 15g Flour; 60g Almond powder; 1/4 teaspoon Red yeast powder; 2 tsp Matcha powder; 24 Salted egg yolk; 150g (stuffing) Chixiaodou; 50g (stuffing) brown sugar

Momoyama Skin Red Bean Egg Yolk Mooncake

1. This time I used red adzuki beans instead of red adzuki beans. Note that they look different. Red red beans are thin and long, and red beans are short and round. Red adzuki beans have better damp-removing effects.

2. Wash the beans, add 300 grams of water, and cook them in a rice cooker until soft. Note that the amount of water is twice that of beans. If you don't need to soak in a rice cooker, the beans will be very soft and rotten.

3. Pour the cooked beans into a wall breaker and beat them into a fine paste.

4. Pour into a bread machine and fry until slightly dry, add brown sugar, maltose and 1/3 of the oil and continue to fry.

5. Stir fry until it is dry and suitable, then add the remaining oil.

6. Finally, fry until the shovel does not stick to the bean paste, and the red bean paste is ready, let cool and set aside.

7. Big white kidney beans need to be soaked in water overnight.

8. After soaking, remove the outer skin and use only the inside.

9. I just added water to level the beans, and cooked the beans with the rice cooker's porridge stall until they were soft.

10. The wall breaker whipped into a fine paste.

11. Pour into the bread machine, add rock sugar powder.

12. Fry until the sugar melts, add walnut oil and continue to fry.

13. When the bean paste is ready to be formed without sticking to the shovel, add maltose and continue to fry for a while.

14. Add milk powder and mix well, stop stir-frying.

15. Let cool slightly, add flour and knead evenly.

16. Divide the fried filling into two parts, the ratio of the two parts is 2:1, add red yeast rice powder and 20 grams of almond powder to the smaller one and knead evenly.

17. Add matcha powder and 40 grams of almond powder to the larger portion and knead evenly.

18. Knead the skins of the two colors and cover them with plastic wrap for about 1 hour.

19. Spray the salted egg yolk in a white wine oven at 150 degrees and bake for 7 minutes. This will remove the fishy and the egg yolk will taste more fragrant.

20. The glutinous rice flour is roasted or fried to make hand flour.

21. Weigh the red bean paste and the salted egg yolk together, the total mass is 30 grams, wrap it for later use.

22. The three-dimensional flower-shaped moon cake mold used by Xuechu’s crystal powder has a total of 8 flower pieces. I chose 3 flower-shaped ones for today.

23. First take the red skin, weighing about 4 grams, and sprinkle cooked glutinous rice flour in a mold to prevent sticking, and press the red skin on the flower shape of the flower piece.

24. Then take 25 grams of green peel and wrap it with filling.

25. Put it in the mold.

26. Just push it out, you can also use green for flowers and red for pie, so you can play as you like. The ready-made cakes are sprayed with water before being sent to the oven to release them.

27. After preheating the oven at 150 degrees, put it into the oven and bake for about 16 minutes.

28. For the baked mooncakes, pay attention to the time and taste, so as not to affect the appearance of the color.

29. Let it cool on the non-stick drying net of the kitchen.

30. Finished picture.

31. Finished picture.

32. Finished picture.

33. Cut it open, the egg yolk used is relatively large, whether it is the skin or the filling, it is delicious.

Tips:
1. This amount is basically 24 pieces.
2. The final frying level of the skin is wetter than the filling, because you will need to add flour and almond powder later, so be careful.