Passion fruit ice crust mooncake

1. After soaking the white kidney beans, remove the skin, add water equal to the beans, and put them into an electric pressure cooker to cook until soft and tender.

2. Pour the cooked kidney beans into a wok, add sugar and passion fruit juice, and start stir frying over low heat.

3. Stir fry until the water is drained, and the bean paste can form a ball. When stir frying, the bottom of the pot will not stick to the bean paste.

4. Divide the filling into 30 grams each. (I almost finished packing before thinking of taking photos)

5. Put 100g glutinous rice flour, 50g clarified flour, 25g salad oil, 25g fine granulated sugar and 150g milk in a large bowl and beat them evenly with an egg beater.

6. Put cold water into the pot and steam over medium heat for about 20 minutes.

7. Stir fried glutinous rice flour to serve as cake flour.

8. When the steamed crust is not hot to the hand, knead it into a ball.

9. Divide the pastry crust into 20 grams each, knead it round, flatten it, and pack in the filling.

10. Use two hands together, slowly close your mouth with a tiger's mouth, and pinch tightly.

11. Wrap the wrapped mooncakes with pastry powder and shake off any excess powder.

12. Sprinkle pastry powder into the mooncake mold, shake well, pour out excess pastry powder, with the mouth facing downwards, place the mooncake and press it into shape.

13. Well made mooncakes with pastry skin.

14. Finished products.