Mooncakes with jujube paste and bean paste

1. Boil the red beans, steam the dates and remove the pits. Put them into a blender and add an appropriate amount of water to crush them. Pour into the pot and stir fry continuously. Add an appropriate amount of oil and sugar, stir fry until it does not touch the pot

2. After frying and cooling, divide into equal portions as needed for later use

3. Pour the conversion syrup, peanut oil, and water into a container

4. Stir evenly for later use.

5. Add the sifted flour and mix evenly

6. Stir until the dough is delicate and non stick. Gloves are sufficient

7. Put the fresh-keeping bag and wake up for about two hours

8. Divide the awakened dough into small portions as needed, and knead the jujube paste and bean paste filling into a ball as needed

9. Take a portion of the crust and flatten it

10. Wrap in jujube paste and bean paste filling

11. Use the tiger's mouth to slowly push the dough upwards

12. Close the mouth downwards and knead it into a circle.

13. Roll in an appropriate amount of starch

14. Beat off excess starch and put it into the mooncake mold

15. Press out the shape you like

16. Preheat the oven with a 200 ℃ upper and lower fire. Lightly spray water before the moon cake is put into the oven to prevent the moon cake from cracking. Do not spray the moon cake too much

Take it out for 17.7 minutes. The surface of the mooncake is already dry. Cool it slightly until it is not too hot to your hands. Brush a layer of egg yolk water, and wait for the first layer of surface to dry before brushing another layer. Bake for about 10 more minutes until the surface of the mooncake is evenly colored