Red Bean Pastry Mooncakes

Name: Red Bean Pastry Mooncakes
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 260g Flour; 50g Soft white sugar; 80g Corn oil; 250g red beans; Some brown sugar

by Kang Kang 1818

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Moon cakes are a must-eat for the Mid-Autumn Festival. The moon cakes are round and round, and they are eaten by the family, which symbolizes reunion and harmony. Today, there are more varieties of moon cakes, with different flavors from place to place. Among them, Cantonese style, Beijing style, Dian style, Su style, Chao style and other moon cakes are widely loved by people. I prefer Soviet-style mooncakes. They are simple to make and easy to use. The baked mooncakes have layers of crispy, crispy, crispy, and crispy layers, and the slag will fall off after a bite!

Ingredients

260g Flour

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50g Soft White Sugar

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80g Corn Oil
250g Red Beans
Some Brown Sugar

Red Bean Pastry Mooncakes

1. The adzuki beans are rinsed and soaked overnight, and then boiled in a pressure cooker

2. Boiled red adzuki beans into a food processor to make a paste

3. Pour a little corn oil into the wok, add the red bean paste and stir fry

4. Add brown sugar midway and continue to stir fry

5. Stir fry until there is no moisture in the bean paste filling and it is ready

6. Then group them into small round balls for later use (the remaining bean paste should be kept in the refrigerator)

7. 150 grams of flour, 40 grams of sugar, 30 grams of corn oil and water into the oily crust dough, 110 grams of flour, 50 grams of corn oil and into the pastry dough, cover with plastic wrap for 10 minutes