#新良第一节烤大赛#white Kidney Bean Cranberry Meringue Moon Cake

Name: #新良第一节烤大赛#white Kidney Bean Cranberry Meringue Moon Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 90g Low-gluten flour; 85g lard; 55g water; 15g Powdered sugar; 200g White Kidney Bean Filling; 50g Dried cranberries; a little Whole egg liquid; a little Black sesame

by Smile

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The Mid-Autumn Festival is getting closer and every major brand of mooncakes in the supermarket has already been on the shelves first. For me who loves baking, naturally I will not buy mooncakes. I have prepared the ingredients early and started making mooncakes by myself!
Now this season, making meringue mooncakes couldn't be more suitable. At the right temperature, the whole process of making them can be done in one go, and the effect is quite good. For this meringue mooncake, I used a small bag of puff pastry to make the crust. The filling is homemade white kidney bean and cranberry filling, which is sweet and sour, especially delicious. "

Ingredients

#新良第一节烤大赛#white Kidney Bean Cranberry Meringue Moon Cake

1. Chop dried cranberries with a knife, try to cut as small as possible, the more chopped the better, you can also use a food processor to chop.

2. Stir the white kidney bean filling and dried cranberries thoroughly,

3. Divide into 10 portions, 25 grams each,

4. Mix 90 grams of low-gluten flour and 40 grams of lard to form a shortbread dough. Let it sit for 20 minutes.

5. Combine 120 grams of all-purpose flour, 40 grams of lard, 55 grams of water, and 10 grams of powdered sugar, and knead it evenly to form a watery oily skin dough. Let stand for 20 minutes.

6. Divide the water and oil skin dough and the pastry dough into 10 portions,

7. Wrap the shortbread with water and oily skin, close the mouth and squeeze tightly,

8. Take a dough, roll it out,

9. Roll up from top to bottom, close your mouth and roll it down,

10. Do it all and relax for 5 minutes

11. Turn the mouth upwards and roll it out again,

12. Roll up from top to bottom, with mouth down,

13. After everything is done, relax for another 5 minutes,

14. Take a potion and press it flat to make it thick in the middle and thin around it.

15. Put on the fillings,

16. Evenly close the mouth, reunion with the palm of your hand,

17. After everything is done, put it into the baking tray, brush the top with whole egg liquid, sprinkle with black sesame seeds,

18. Put it into the preheated oven, middle level, 175 degrees, upper and lower fire, hot air bake for 25 minutes.

Tips:
The freshly made meringue mooncakes are crispy when they are eaten without the skin. The scum will drop when you touch them. After one day, the skin will become soft, each with its own flavor, and they are all very delicious.