How to make kidney bean paste mooncake
Wash kidney beans and soak them overnight.
Put the soaked kidney beans in a pot and add appropriate amount of water to cook until they are fully cooked.
Put the boiled kidney beans into a food processor and puree them. (You can add proper amount of water to prevent too dry)
Put the prepared bean paste into a pot and fry on medium heat.
Add sugar and continue to stir fry evenly.
Then add corn oil three times, each time until it is completely absorbed before adding oil.
Stir fry until the bean paste is not sticky and dry, and the non-stick pot bean paste is ready.
Add invert syrup to liquid soap and stir well.
Add the mixed invert syrup and peanut oil to the flour.
Stir to mix.
Knead into a dough shape.
Cover with plastic wrap and put it in the refrigerator to relax for one hour.
Divide the loosened dough into 12 portions.
The divided dough is rolled into balls, and the red bean paste is also kneaded into balls.
Take a piece of dough and roll it into a crust.
Pack a portion of kidney bean paste.
Push up, squeeze your mouth tightly.
After making it, stick a thin layer of flour on the surface.
Put into the mold and press.
Press evenly and firmly.
Gently spray some water on the surface of the finished mooncake embryo.
Preheat the oven to 200 degrees for 10 minutes. Then bake the middle layer for 5 minutes.
Take it out and brush a layer of egg liquid on the surface.
Put it in the oven and continue to bake for about 15 minutes.
Kidney Bean Paste Mooncake
- 160 g Low-gluten flour
- 40 g Peanut oil
- 3 g soap
- 300 g Kidney Beans
- 150 g Sugar
- 100 g Corn oil