Jujube puree and bean paste crispy mooncakes

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. Put the materials used for the oil crust into a bread bucket, start the dough kneading process, and knead it until it reaches the expansion stage. Hand kneading is also acceptable, but the dough is too large and difficult to knead, so it was handed over to the bread maker.

4. Put the pastry ingredients into a bowl and knead them into a ball. Two types of dough wrap cling film, let stand for 30 minutes

5. Divide the dough into small portions according to the needs of the pastry and pastry dough

6. Take a portion of oily dough and flatten it by hand

7. Wrap a piece of pastry dough and use the power of the tiger's mouth to slowly push it upwards, then close and knead it into a round shape

8. Complete all the dough in sequence, always covering it with cling film to prevent the surface from drying out. You can also cover the cling film with a damp towel

9. There is no need to wait for the dough to loosen, as the amount is relatively large. After finishing the last dough, the first one has already loosened. If the amount done is relatively small, then wait for about 10 minutes to relax before proceeding to the next round of operations. Take the first packaged dough, flatten it, and use a rolling pin to roll it into a long strip shape

10. Roll up from top to bottom

11. Rolled dough

12. Complete all the dough in sequence

13. There is still no need to wait. Take the first roll of dough, place it upright, fold it upwards, and flatten it

14. Roll open again, roll into a long strip shape

15. Roll it up again and finish all the dough.

16. Take a loose dough and press it with your fingers in the middle

17. Fold both ends in the middle

18. Roll it flat into a circle, with the edges rolled thinner.

19. Wrap in jujube paste and bean paste filling

20. Closing

21. Organize the required shapes

22. Flatten with the palm of your hand and prepare all the cake blanks in sequence

23. Use a toothpick to poke some small holes at the bottom of the cake to prevent excessive expansion during baking

24. Place the baking tray with the mouth facing upwards. Preheat the oven at 180 degrees above and below heat. Send to the preheated oven

About 25.7 to 8 minutes, take it out, flip it over, and print your favorite pattern. I forgot to buy a seal, so I carved one out of radish. My carving ability is limited, don't laugh at me, hehe.

26. Return to the oven and bake for about 15 minutes. Adjust the time according to the temperature of your own oven

27. Finished products

28. Finished products