1. Weigh the material
2. Wash the red beans with clean water to clean the dust on the surface. After soaking overnight, leave a small amount of water in the soaked red beans and steam them in a pot (I use a pressure cooker for 30 minutes)
3. Between steaming the red beans, peel the cold steamed buns and rub them into steamed bun dregs by hand.
4. Press and mash the steamed red beans with a large spoon
5. Add steamed bun residue, 25 grams of sugar, 25 grams of salad oil
6. Mix well and form a dough into a mooncake filling
7. The pumpkin is peeled, steamed and mashed in advance. Mix the flour, cornmeal, 75 grams of salad oil, 20 grams of white sugar, yeast, baking soda and pumpkin puree.
8. Mix the dough until the surface is smooth, and become the mooncake crust material
9. Divide the pie crust dough into 30 grams each, and divide the filling into 25 grams each into small balls
10. Take a portion of the pie crust dough, knead and flatten it into a bowl
11. Pack a filling, and slowly close your mouth into mooncake embryos like glutinous rice balls
12. Slightly press down, use a small bottle cap dipped in red food coloring to stamp a circle on the moon cake embryo, put it in the preheated oven, and bake the middle layer at 180 degrees for 10 minutes (Of course you can also use moon cake molds to make various shapes Multigrain moon cakes)
