1. Wash the white kidney beans and soak in water overnight
2. Soak until the white kidney beans are fully swollen and the skin is not wrinkled
3. Easily tear off the skin of the white kidney beans
4. Pour the white kidney beans with the skin off into the pot, put in the water that has not had the white kidney beans, and simmer in a pressure cooker for half an hour
5. The stewed white kidney beans are very crispy
6. Pour the cooked kidney beans into the pot, add fine sugar, and start to fry
7. Stir-fry over medium and low heat, add salad oil in portions, stir-fry each time until the oil is completely absorbed by the bean paste, and then add the next time. As the moisture evaporates, the filling will become thicker and thicker
8. When it becomes very thick, dry and hard, add cooked flour, stir-fry evenly and turn off the heat, the filling is ready
9. Divide the prepared white kidney bean filling into three parts, mix one part with 10ml matcha powder, knead evenly to make green tea filling; the other part mix with 5ml coffee powder and 5ml cocoa powder, knead evenly and serve as mocha filling; the rest It's the original white kidney bean filling
10. Mix the invert syrup, liquid soap and salad oil and stir evenly
11. Pour in flour and milk powder
12. Use a spatula to mix until flocculent, then knead into a dough. Wrap with plastic wrap and let stand for 1 hour
13. Divide the crust and filling according to the ratio of 3:7 (or 2:8 ratio) 75g moon cake: 22g crust, 53g filling
14. Dip a little flour on the palm, take a pie crust dough, flatten it on the palm, and put the filling in the middle of the dough
15. Slowly push up the pie crust with your hands to wrap the filling
16. Until the filling is completely wrapped, use your hands to form a cylinder slightly smaller than the inner diameter of the moon cake mold. Pat a little flour on the surface of the dough, and press the mooncake mold directly on the baking tray
17. Put the moon cake mold on the cylindrical dough. After pressing down firmly, press out the moon cake pattern and gently lift the moon cake mold.
18. To make moon cakes, make three of each of the three fillings
19. Spray some water on the surface of the mooncakes and put them in a 200-degree preheated oven. Bake for about 5 minutes. After the pattern on the surface of the mooncake is set, take it out and brush the surface with egg yolk and egg yolk liquid
20. Continue to put in the oven and bake for about 15 minutes, and the crust will be evenly colored.
Tips:1. The ratio of skin to stuffing is 2:8, or 3:7. It is recommended that novices use 3:7 first, which is relatively good;
2. In the process of wrapping, control the degree of attention, try to make the thickness of the pie crust even, without revealing the filling;
3. You can also cover the pie crust with a layer of plastic wrap, and use a rolling pin to roll the pie crust into a pancake to wrap the filling, so that the thickness of the crust is more uniform;
4. The mooncake embryos can be placed directly on the baking tray, and the baking tray does not need to be greased;
5. The skin of the freshly baked mooncake is relatively hard, so you need to seal it and wait for the oil return period of 2-3 days, and wait until the surface oil returns and becomes soft.
