Red Bean Pastry Mooncakes

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

8. Divide the two types of dough into 9 portions each

9. Roll out the water and oily skin and wrap it with shortbread

10. Close the mouth down, then roll it out

11. Roll it up and cover it with plastic wrap for 10 minutes

12. Take a raw embryo and fold it three times

13. Then roll it into a round shape and wrap it with red bean paste

14. All done

15. Put in the baking dish

16. Preheat the oven in advance to 190 degrees and bake for 40 minutes

Tips:

Pay attention to the surface coloring during baking, and cover with tin foil if necessary.