How to make white kidney bean and egg yolk mooncake

The main advantage of eating out is that it saves trouble. The disadvantage is that you may inadvertently eat something that is not good for your health, such as too much MSG. If you want to avoid this, you should learn to cook by yourself. The method of making white kidney bean and egg yolk mooncakes is not difficult to learn. As long as you master the skills, you can quickly make delicious dishes.

1. Make white kidney bean filling: Wash the white kidney beans and soak them in clean water overnight. Add more water during soaking because white kidney beans have strong water absorption capacity.

2. Soak until the white kidney beans are fully expanded and there are no wrinkles on the skin.

3. Tear off the skin of the soaked white kidney beans.

4. Pour the white kidney beans into the pot, add water to cover the white kidney beans, and stew in a pressure cooker for half an hour.

5. Put the stewed white kidney beans into a food processor, add appropriate amount of water, and blend into white kidney bean milk. (The amount of water added should be adjusted according to the actual situation, so as to make a paste. If too much water is added, it will take longer to stir-fry the filling.)

6. Pour the beaten white kidney bean milk into the pot, add fine sugar, and stir-fry over medium-low heat.

7. Add corn oil three times and stir-fry continuously until the oil is completely absorbed by the bean paste before adding the next time. Keep stir-frying until the water is almost evaporated.

8. As the water evaporates, the filling will become thicker and thicker. When it becomes very thick, dry and hard, add cooked flour, stir fry evenly and turn off the heat. The filling is now ready.

9. Fry the white kidney bean paste into a relatively dry and hard filling ball. After the filling has cooled, knead it into a non-sticky dough with your hands (if the filling is soft and wet, you need to stir-fry it again over low heat for a while until the filling reaches the required hardness.)

10. Make the crust: Pour the invert sugar syrup into a bowl, add soap water and peanut oil and mix well.

11. Sift in flour and milk powder.

12. Knead the dough into pie crust, cover with plastic wrap and let it stand to rise for 1-2 hours.

13. Divide the proofed dough into 15g portions, for a total of 10 portions. (The ratio of skin to filling is 2:8. If you make a 75g mooncake: 15g skin, 60g filling; if you make a 50g mooncake: 10g skin, 40g filling.)

14. Weigh 500 grams of white kidney bean filling and divide it into 10 portions.

15. Flatten a ball of white kidney bean filling and wrap it with a salted duck egg yolk. (I made 75g mooncakes, and the egg yolk should be controlled within 10g. If a large egg yolk is difficult to wrap, you can use half an egg yolk.)

16. Wrap the egg yolk, pinch it and shape it into a ball.

17. Take a piece of pie dough and flatten it on plastic wrap, then wrap it with a white kidney bean and egg yolk filling. (The dough is sticky, so it will be more convenient to put a small piece of plastic wrap under the dough to wrap it.)

18. Lift the plastic wrap around the edges and wrap the white kidney bean filling in the pastry. Use your hands to spread the crust evenly, and push the thick part of the crust evenly until all the fillings are wrapped.

19. Roll the mooncake dough into a smooth ball, wrap it in a flour bowl, and pat off excess flour on the surface.

20. Sprinkle some flour inside the mooncake mold to prevent sticking (put in flour, shake it so that the flour adheres to the mold, and then pour out the excess flour).

21. Put the dough coated with flour into the mold, press it gently and evenly with your fingers to flatten and compact the dough.

22. Remove the mooncake from the mold onto a baking tray lined with greaseproof paper and use a mold to press out the mooncake shape you like.

23. Spray some water on the surface of the mooncake and put it in the preheated oven. (Preheat the oven to 200 degrees and place it in the middle layer.)

24. Bake for about 5 minutes. When the pattern is set, take it out and brush it with a layer of egg yolk water (only brush the surface, not the sides). It is best to use a fine-bristled brush to apply a small amount of egg yolk water to avoid leaving too much egg liquid in the mooncake pattern, which will make the lines unclear.

25. Put it in the oven and bake for about 15 minutes until the surface is golden brown. The crust of freshly baked mooncakes is very hard. After the mooncakes have cooled down, seal them and keep them. After 2-3 days, the crust will gradually become soft and oily. This process is called "oil recovery". So don't rush to eat freshly baked mooncakes. Wait until the oil is recovered before eating them.

When making white kidney bean and egg yolk mooncake, you must pay attention to the heat, otherwise the dish will be burnt and affect the taste, and the visual effect will also be bad.