White Kidney Bean Mooncake
1.
Prepare some white kidney bean mooncake filling
2.
Prepare the crust materials: 350 grams of all-purpose flour, 15 grams of milk powder, 262 grams of inverted syrup, 3.5 grams of lye, 87 grams of corn oil.
3.
Pour the invert syrup, corn oil and alkaline water into a large bowl and stir well.
4.
Sift in the flour and milk powder.
5.
Knead the dough into pie crust, and then proof it for 1-2 hours.
6.
Weigh the pie crust and the bean paste filling in a ratio of 5:5 (25 grams of pie crust and 25 grams of filling), and make rounds for later use.
7.
Press the pie crust to cover the red bean paste, and then slowly push it a little bit until it completely covers the red bean paste.
8.
Sprinkle a layer of hand powder into the mold, put the wrapped dough into the mold, and use the mold to press the dough into a moon cake shape.
9.
Spread greased paper on the baking tray, and put the finished moon cakes on the baking tray. Spray a little water on the surface of the mooncake.
10.
Put the mooncakes in the preheated oven and bake for five minutes, then remove and brush with a layer of egg wash. Put it in the oven and bake for about 15 minutes until the surface is golden. Then take it out and let it cool for a day. Let the mooncake return to the oil and serve.
Tips:
1. Alkaline water can be prepared by yourself, alkali: water = 1:4
2. Hand-fried flour is the flour that has been cooked in a small fire.
3. When brushing the egg liquid, only brush the top of the mooncake, not the side.
4. The baking time depends on the performance of your own oven and the size of the moon cake.
5. Brush the egg liquid evenly, so that the mooncakes will be beautiful.
6. This formula can be used to make 28 50g moon cakes based on 50g mold and 5:5 filling ratio.
