White kidney bean mooncake

Overview

The white kidney bean mooncake filling is fried half a month ago and kept in the refrigerator. It is less tiring to make the filling and cake separately. Compared with red bean paste, I prefer white kidney bean paste. It tastes lighter and relieves the sweetness of some mooncakes. My family all likes to eat pie crust, so I increased the ratio of crust to fillings to a ratio of 5:5.

Tags

• snacks
• home cooking
• mid-autumn festival
• alkaline water
• all-purpose flour
• corn oil
• egg liquid
• invert syrup
• milk powder
• white kidney bean mooncake filling

Ingredients

Steps

1. 1 Prepare some white kidney bean mooncake filling

   

2. 2 Prepare the ingredients for the crust: 350 grams of all-purpose flour, 15 grams of milk powder, 262 grams of invert syrup, 3.5 grams of alkaline water, and 87 grams of corn oil.

   

3. 3 Pour invert syrup, corn oil and alkaline water into a large bowl and mix well.

   

4. 4 Sift in flour and milk powder.

   

5. 5 Knead the pie dough and let it rise for 1-2 hours.

   

6. 6 Weigh the pie crust and bean paste filling in a ratio of 5:5 (25 grams of pie crust, 25 grams of filling) and shape into a round shape and set aside.

   

7. 7 Flatten the pie crust to wrap the bean paste filling, and then slowly push it little by little until the bean paste filling is completely covered.

   

8. 8 Sprinkle a layer of hand flour into the mold, put the wrapped dough into the mold, and use the mold to press the dough into a mooncake shape.

   

9. 9 Line a baking sheet with oiled paper and place the prepared mooncakes on the baking sheet. Spray a little water on the surface of the mooncake.

   

10. 10 Bake the mooncakes in the preheated oven for five minutes, then take them out and brush with egg wash. Put it in the oven and bake for about 15 minutes, until the surface is golden brown, then take it out and let it cool for a day to allow the mooncakes to return to their oily state before eating.