Mooncakes with pure kidney bean paste flavor are basically not seen on the market. Kidney beans are usually used as the base material for mooncake filling. You often see kidney beans in the ingredients on the mooncake packaging, but it is difficult to see the mooncakes named after kidney beans. Maybe it’s because the taste of kidney beans is unremarkable. In fact, it is also good to use kidney beans alone for filling.
How to make kidney bean mooncake
Dough ingredients: 100 grams of flour, 75 grams of inverted syrup, 5 grams of milk powder, 1 gram of soap, 25 grams of corn oil.Filling: 600g homemade kidney bean filling.Surface decoration: 1 egg yolk, 1 tablespoon egg white
Pour the inverted syrup into a large bowl, add liquid water, and mix well. Add corn oil and mix well.
Pour in flour and milk powder to make a dough, put it in a bowl and let it stand for 1 hour, then divide the dough into 6 g each
Roll the kidney bean filling into 24 g balls. Take a dough, flatten it, put in the filling, push up the crust, wrap the filling, and close the mouth slowly
Rub round. Put a small amount of flour in the moon cake mold, shake evenly, and pour out. Put the moon cake blank into the mold, buckle it on the table, press down the handle, and compact the moon cake.
Lift the mold and push it out gently. Put the finished mooncake on a baking tray, spray water on the surface, put it in a preheated oven at 200 degrees, bake it for about 5 minutes, take it out and brush the egg liquid after setting, and put it back in the oven for about 20 minutes. The golden surface is baked.