White Bean Paste Mooncake

1. Soak white kidney beans in water for eight hours

2. After soaking, peel off the skin

3. Fill the pot with water and cook over high heat until soft and tender.

4. Boil and soften the white kidney beans, then use a blender to stir them into a paste

5. Divide the sugar powder into three parts in the pot and stir fry evenly over low heat

6. Stir fry the water in the white kidney beans until the white bean paste is dried into a ball

7. Prepare the raw materials for the dough

8. Mix the water and maltose evenly

9. Pour in corn oil and stir well

10. Put in the sifted low flour and start kneading the dough

11. Wrap the kneaded dough in cling film and let it stand for 30 minutes

12. After the dough wakes up, distribute the filling in a ratio of 3:7 and knead it into even balls

13. The preparation work for the ball is ready

14. Press the dough into a thin circular shape by hand

15. Wrap the kneaded white bean sand balls on the dough

16. Is the wrapped ball cute

17. Use a mold to press into the shape you like

18. Spray an appropriate amount of water with a spray can and put it into the baking tray

19. Preheat the mooncakes at 180 degrees Celsius for 20 minutes before placing them in the middle layer of the oven. Bake at 200 degrees Celsius for five minutes

20. After baking for five minutes, take out the evenly spread egg yolk mixture and put it back into the middle layer of the oven. Bake at 200 degrees Celsius for 10 minutes

21. Appreciating the baked mooncakes is so exciting

22. My baby white bean sand mooncake is finally out of the oven

23. I truly feel that I had a very happy and worthwhile journey on the road of baking novices

24. Eating mooncakes at full moon is even more perfect

25. When the whole family gathers together happily to enjoy the moon, pairing it with refreshing fruit plates, fresh blueberry juice, fun snacks, and sweet and delicious white bean sand mooncakes is such a happy thing!