Soviet-style White Kidney Bean Filling Mooncakes

Name: Soviet-style White Kidney Bean Filling Mooncakes
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 48g High-gluten flour (oil skin material); 32g Low-gluten flour (oil skin material); 32g Lard (refined) (oil skin material); 48g Water oil leather material; 8g Powdered sugar (oil skin material); 100g Low-gluten flour (puff pastry material); 50g Lard (refined) (puff pastry material); 250g White Kidney Bean Paste (filling)

by goodsnake

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I remember that when I was a child, my life was not as good as it is now, and the food I eat is far less abundant.
During the Mid-Autumn Festival, I always look forward to seeing my parents bring back moon cakes, four in stacks, wrapped in oiled paper and tied tightly with thin twine.
Carefully take out one, carefully cut into quarters with a knife, gently pick up one piece, hold it with one hand, and chew slowly. I'm always afraid of being swallowed before tasting the taste.
This recipe is for 10 mooncakes

Ingredients

Soviet-style White Kidney Bean Filling Mooncakes

1. Knead the ingredients for the oil skin and shortbread separately

Soviet-style White Kidney Bean Filling Mooncakes recipe

2. Oil crust, shortbread, filling is divided into 10 parts, each 15 grams of oil crust, 15 grams of pastry, and 45 grams of filling

3. The oily skin is rolled round to wrap the shortbread, wrap tightly

4. Roll out a long strip with a rolling pin

5. Roll it up, roll it up again, roll it up again

6. Cover with plastic wrap and relax for 30 minutes

7. Roll out thin, wrap the stuffing, and round

8. Close the mouth downwards, squeeze it slightly, and tie it together with four chopsticks, stain it with red pigment and dot it with red dots. In the middle of the oven, turn it over at 180 degrees for 10 minutes, and turn it over at 180 degrees for 15 to 20 minutes. Bake until the surface is slightly colored.

Tips:
The filling is made in Japanese style. Compared with Chinese filling, it has less oil and reduced sugar. It is more delicious and healthier than traditional Soviet-style mooncakes.

White kidney bean paste method: 200 grams of dried white kidney beans, soaked in water for 4 hours, peeled, boiled until soft, drained, crushed with a food processor, and stir-fried with 150 grams of fine sugar until it can be kneaded into a ball.

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Soviet-style White Kidney Bean Filling Mooncakes

Ingredients

Soviet-style White Kidney Bean Filling Mooncakes

Comments

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