Bean saloon
By VicentaLakin
Mid-Autumn is of special interest to my family, so the mooncakes must be. There was no egg yolk on his hands, so he turned to red bean sand. The soybeans were frozen by me. They were unfrozen and added to the fine rice powder。
Recipe Recommendations
- invert syrup 60 grams
- Jianshui 1 gram
- edible oil 20 grams
- medium-gluten flour 83 grams
- custard powder 2 grams
- bean paste 250 grams
- flour appropriate amount
- egg yolk one
- protein 1 tablespoon
- qingshui 1 tablespoon
- sweetening
- roast
- several hours
- simple
Steps for Bean saloon
1
Tea spoons with alkaline plus 4 tea spoons of water
2
Equalize 1 gram of platinum with transformation syrup, then add edible oil and mix it evenly
3
Sift in gish and chord flour
4
Scratch it, put it in a food bag, freeze it for an hour
5
I'm using a 100-gram mold, with a bean-salve split into 62-grams and a pie peel divided into 38-grams
6
Pick up a pie skin, put on the soybeans, and push it gently up and down
7
Scratch the ball
8
Roll in the flour and shoot the extra flour
9
Put it in the mold
10
Let's get a little shape on the corner
11
Push a trick on the board
12
After making all the mooncakes, the surface sprays, preventing the cracking of the roast
13
Egg yolk, egg clean and water smooth. The oven preheats 190 degrees and the mid-level fires for eight minutes
14
Once removed, the surface brushes the egg fluid, and then continues to bake for 10-12 minutes