How to make crystal rose mooncakes

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  1.White kidney bean puree:
  Soak 1.250g white kidney beans in water at room temperature for 5 hours, remove the shells, and wash;
  2.Add 1250ml water, continue to cook over medium heat for 30 minutes, drain the water, and set aside Set aside at room temperature;
  3.Mix 100g of white kidney beans with 70ml of water, put it into a smoothie machine and puree, then take it out.

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  2. Ingredients for rose filling: 170g white kidney bean puree, 12g rose brand rose syrup, fine sugar 12g, Jiale pure coconut milk 17g, soybean oil 10g

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  3.Pour in soybean oil, White kidney bean puree;

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  4. Take another cup and pour in rose brand rose syrup and fine sugar , Jiale pure coconut milk, mix well, then pour into the pot;

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  5. Stir-fry The bean paste will not stick to your hands;

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  6. Take it out, let it cool, and divide it into 10g of bean paste filling.Shape into balls and freeze until ready to use.

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  7.Crystal mooncake skin: 250g crystal powder, 375m of 50~65℃ warm water

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  8.Mix crystal powder and warm water, stir well until there are no particles;