How to make white kidney bean mooncakes

Vegetarian dishes can also be made to taste great, as white kidney bean mooncakes are a very anticipated recipe. Garlic is an essential seasoning. Salt, olive oil, and aged vinegar should be added during the production process according to personal taste. This vegetarian dish is more suitable for summer consumption, as it helps to stimulate the appetite.

1. Prepare the ingredients and weigh them. The method for making the white kidney bean filling is in my recipe, please check it out.

2. Pour the invert sugar syrup into a slightly larger bowl and add soap water.

3. Stir evenly with a whisk.

4. Add peanut oil and stir evenly until the oil is completely mixed into the syrup.

5. Then mix the milk powder and all-purpose flour and sift them into the syrup.

6. Stir evenly with a plastic spatula.

7. Knead it into a smooth dough with your hands, cover it with plastic wrap, and let it rise at room temperature for 1 to 2 hours.

8. Divide the white kidney bean filling into 15 portions, each weighing about 35 grams.

9. Divide the mooncake dough into 15 portions, each weighing about 15 grams.

10. Take a piece of pancake dough, place it on the palm of your left hand, use the three middle fingers of your right hand to gently press the dough into a small pancake shape, and then put the white kidney bean filling on it.

11. Use the base of your hand to push the dough upwards all around. Knead it gently and observe the bottom of the dough while pushing. If the bottom of the dough is thick, slowly push it upwards from the bottom.

12. Continue until all the fillings are covered and the seal is smoothed.

13. Then roll it into a smooth ball. The thickness of the crust should be basically uniform.

14. Pack everything up.

15. Take a small ball, roll it into a cylinder, and sprinkle more dry flour on the surface. You can also roll the ball in dry flour and then sprinkle off the excess flour (you can also sprinkle some anti-stick powder in the mold, shake the powder in the mold, and then pour out the excess powder).

16. Put the dough into the mold.

17. Use your hands to gently flatten and compact the dough.

18. Then remove the mooncake from the mould by placing it on a baking tray lined with greaseproof paper. The clear patterns on the mooncake will appear.

19. After all the mooncakes are pressed, place them evenly on the baking tray, leaving some space in between, and use a spray bottle to spray a small amount of water on the mooncakes.

20. Preheat the oven to 200 degrees, place the mooncakes in the middle layer, and bake for 5 minutes to set.

21. Take out the egg liquid and brush only the surface. It is best to use a fine-bristled brush and dip a little each time. This can avoid leaving too much egg liquid in the mooncake pattern, making the pattern unclear.

22. Then put it into the oven preheated to 200 degrees and bake for 15 minutes. Pay attention to it and cover it with tin foil when the color is satisfactory.

23. It comes out of the oven after baking and smells delicious.

24. The mooncake skin just out of the oven is a little dry and hard. After it has cooled down completely, seal it and store it for at least two to three days. It will be more moist and delicious after being oiled.

25. Effect diagram.

Nowadays, many people suffer from gastrointestinal diseases due to improper diet. White kidney bean mooncakes are simple to make and can also play a certain role in regulating the stomach and intestines.