How to make traditional kidney bean paste mooncakes

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make the delicacies feel a long-lost pleasure. Today, I will introduce to you the method of making traditional kidney bean paste mooncakes, so that you can once again experience and enjoy the joy of success!

1.1 Weigh the invert syrup

2.2 Prepare materials

3.121210 grams of alkali is added to 40 grams of water. (Cannot be used up)

4.2121 Alkaline water mixed

5. Add 2 grams of alkaline water to the syrup

6. Add salad oil in portions. Mix thoroughly each time before adding the next time, a total of 30 grams of oil

7.1 Sift in low-gluten flour

8.2 The mixed syrup becomes a thick brown viscous liquid

9.1 After mixing well, it becomes the mooncake skin. Cover with cling film and refrigerate for 1 hour

10.2 Stir evenly with a spatula

11. Take 250 grams of white kidney bean paste

12. Add 100g cooked flour and mix well

13. Mixed mooncake filling

14. Take out the refrigerated mooncake skin

15. Take 15 grams of mooncake skin and roll it into a round shape

16. Take 50g of mooncake filling and roll into a ball

17. Dip your hands in flour and wrap the mooncakes

18. Wrapped mooncakes

19. Use mooncake molds to create your favorite designs

20. Spray a small amount of water on the surface of the pressed mooncakes

21. Preheat the oven to 180 degrees and place the mooncakes in the middle layer

After 22.5 minutes, the surface is slightly colored and then taken out

23. When it is slightly cool, brush the surface with egg wash

24. Put it in the oven again, 180 degrees for about 10 minutes

A delicious dish can make people happy and thus benefit their physical and mental health. If you master the traditional method of making kidney bean paste mooncakes and complete it carefully, you can also realize the dream of "win-win".