Red bean omelet
By VicentaLakin
This year's salt duck yolk is of good quality, so I bought more than I could use to make a variety of yolk cakes. Today it's a combination of red bean sand and lantern, with salted egg yolk, and it's made out of moon cakes, and it's sweet, and it's a sense of hierarchy, and it's different color after cutting, and it looks like it's eating. And the egg yolk is wise, especially for our children. I hope the children grow up without fear
Recipe Recommendations
- salted egg yolk of 6
- Lotus paste filling 150g
- red bean paste 270G
- flour 100g
- invert syrup 75g
- peanut oil 25g
- Jianshui 1g
- milk powder 10g
- sweetening
- roast
- an hour
- ordinary
Steps for Red bean omelet
1
Red bean sand and lantern, take the amount you need。
2
It's 45 grams of bean sand, 25 grams of lron, and a salted egg yolk with a total weight of 85 grams
3
I'll wrap the salty yolk in a lotion
4
We'll wrap it in red bean sand
5
It's a spare
6
Conversion of syrup, peanut oil, water in the basin, full mixing and even integration
7
Add flour and milk powder
8
And a one-hour lasagna cover。
9
Split the noodles into 30 grams
10
The noodles are flattening into the material
11
Push it up a little bit, push it evenly, so the skin is thick until it's completely condensed
12
It's covered in fine rice powder。
13
Put it in the oven, spray it
14
It's 180 degrees preheat for five minutes
15
I'll bake for five minutes. I'll brush it out and then I'll bake it for 15 minutes. The stove
16
The baked mooncake, this is fast, almost half a day。