White Kidney Bean Paste Mooncakes

White Kidney Bean Paste Mooncakes

1. Prepare the ingredients

2. Weigh the invert syrup

3. Add 5 grams of edible alkali with 20 grams of water {not used up}, mix thoroughly, and add 3 grams of soap to the syrup.

4. Add 30 grams of salad oil to the syrup three times, mix thoroughly and add the next time.

5. After mixing the syrup thoroughly, sift into the low-gluten powder, stir the mooncake crust with a spatula, and put it in the refrigerator for 1 hour. Take 25 grams of Baiyun Bean Paste and knead it round, take 23 grams of moon cake crust and round it, and hand-dip cooked powder to wrap the moon cake. Use a moon cake mold to make a pattern, spray a little water on the surface of the moon cake.

6. Preheat the oven to 200 degrees, put the mooncakes in the middle layer, take out after 6 minutes of coloring the surface, brush the egg liquid on the cooler surface, and put it in the oven after brushing. It will be completed at 190 degrees in 12 minutes.

Tips:

The mooncake crust must be refrigerated for more than 1 hour, and the egg yolk liquid must be prepared 1 hour in advance, and then sift it and let it stand still, otherwise there will be bubbles in the brush and the appearance is not beautiful.