Cinnamon bean mooncake
By VicentaLakin
Let's have the holidays, make some mooncakes for the kids, make them inter-curricular desserts, make them sweet lives and learn. May the children grow healthy and happy
Recipe Recommendations
- red bean 300g
- rock sugar 80g
- sugar Osmanthus 30g
- glutinous rice flour 20g
- olive oil 30g
- flour 100g
- invert syrup 75g
- peanut oil 25g
- milk powder 10g
- sweetening
- roast
- several hours
- ordinary
Steps for Cinnamon bean mooncake
1
Red beans and sugar are boiled with pressure pots
2
When the cooker's out, put it in a frying pan, and when it's in a group, it's filled with proper olive oil
3
The oil continues to be rolled to full absorption and refuelled。
4
When the oil is fully absorbed, a bit of dried rice powder is added to it for a little bit of tweezing, not necessarily
5
You're gonna put powder in it and you're gonna put the oil in it for the last time
6
The cinnamon flower is added to the cinnamon when the material is cool. If you're cold and you put cinnamon flowers, you can avoid the heat and the scent of the cinnamon
7
It can be used evenly as a pie。
8
Pour all the transformer syrup, peanut oil and water in the pot, and mix it fully into a fully integrated liquid
9
Put in flour and milk powder
10
And after the noodle is formed, it is covered with a lasagna of 1 - 2 hours。
11
Pumps divided into 48 grams and skins into 15 grams
12
The skin is flattened into the material, and the thumb and the index finger are pressed together
13
An appropriate amount of refined rice powder is distributed into the mould。
14
All set for the grill. Boiling water before roasting
15
The oven is 180 degrees preheat for five minutes
16
It'll be five minutes. It'll be five minutes
17
It's a bit of a cracker. It's okay. Ten minutes。
18
One night it'll be oil. It's soft. It's sweet