![]() Refrigerate the paste for up to a week in an airtight container. Cover and let rise for 1 hour, or until doubled in volume. Turn on the heat to medium and cook for 1 hour until the beans are very soft. ![]() Turn off the heat and let the beans soak in the hot water for 30 minutes. Cover and boil for 30 minutes over medium high heat. Put them into a solid, heavy-bottomed pot. Low the oven temperature to 170 degrees C and put them back in the oven and bake for another 15 to 20 minutes. Wash the azuki beans in cold water and strain. Transfer the mooncakes out and brush a very very very thin layer of egg wash on the surface. Add vegan butter continue kneading until the dough is very elastic - about 20 minutes in a machine. In a small bowl, whisk one egg yolk with 1 tablespoon of egg whites. Let the mixture cool, then blend it into a smooth paste in a blender or food processor. In a large bowl, whisk together the all the dough ingredients except for the vegan butter. Drain the beans and return them to the saucepan, then add 1 ½ cups (338 g) of sugar and cook the mixture over medium-high heat for about 3 minutes, stirring constantly, until you have a thick, chunky paste. ![]() Mix in tangzhong just until the dough starts coming together. Using a wooden spoon, mix to form a rough shaggy dough. First, make the red bean paste: Start by washing and rinsing the dried adzuki beans prior to soaking. Make a well in the centre of the dry ingredients, and add in milk and egg. Cover them with water and boil them over medium heat for about an hour, or until they’re soft enough to mash between your fingers. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, salt, and milk powder until well-combined. Drain and rinse the beans, then put them back in the saucepan. Bring the water to a boil over medium heat, then turn off the heat, cover the saucepan, and let it sit for about 5 minutes with the lid on. Add enough water to cover the beans completely with an extra 1-2 inches (2.5-5 cm) of water on top. Drain off the water and transfer the beans to a saucepan. To make red bean paste, soak 1 cup (200 g) of dried red beans in a covered bowl of room-temperature water for 8 to 12 hours.
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