A wide bean saloon

By VicentaLakin

A wide bean saloon
At mid-Autumn, the family eats moon cakes, even though my family doesn't like to eat them

Recipe Recommendations

  • salad oil 25g
  • invert syrup 75g
  • Medium gluten flour 100g
  • Jianshui 1g
  • milk powder 5g
  • egg liquid appropriate amount
  • bean paste 300 grams
  • cake powder appropriate amount

Steps for A wide bean saloon

  • Make A wide bean saloon step 0
    1
    Pour the salad oil in the bowl, convert the syrup, and add the water
  • Make A wide bean saloon step 1
    2
    Hand-on-egg mixer evenly
  • Make A wide bean saloon step 2
    3
    Sift in the middle band flour and add milk powder
  • Make A wide bean saloon step 3
    4
    Scratch it evenly
  • Make A wide bean saloon step 4
    5
    Slipped the noodles, put them in the box, put them in the freezer for over an hour
  • Make A wide bean saloon step 5
    6
    ♪ The noodles grow the stripes ♪
  • Make A wide bean saloon step 6
    7
    It's a 25-gram little agent. Circle
  • Make A wide bean saloon step 7
    8
    Prepare your own bean sap
  • Make A wide bean saloon step 8
    9
    Let's split the bean sand into 25 grams and round it up
  • Make A wide bean saloon step 9
    10
    Take a noodle, flatten it, take a soybean ball, put it on the flat face
  • Make A wide bean saloon step 10
    11
    And wrap it in the bean pie, and wrap it up, and roll round
  • Make A wide bean saloon step 11
    12
    Put the moon cake in a powdered mold
  • Make A wide bean saloon step 12
    13
    Put the mold in a non-glaze. Press it down. Press the shape
  • Make A wide bean saloon step 13
    14
    The size of a moon cake is 50 grams a month
  • Make A wide bean saloon step 14
    15
    Send watered mooncakes into preheated ovens, mid-level, up and down, 200 degrees, and then about eight minutes to get them out
  • Make A wide bean saloon step 15
    16
    A flat layer of egg fluid is added to the fixed moon cake, which is then sent to the oven, where the temperature is converted to 180 degrees, which is then taken out after five minutes. I'll do it again and then I'll put it in the oven, 180 degrees and then I'll bake it for 10 minutes
  • Make A wide bean saloon step 16
    17
    The baked mooncake needs a day, two days to refuel, and you can eat it
  • Make A wide bean saloon step 17
    18
    Done

    • A wide bean saloon Make Tips

    When kneading the dough, be sure to add alkaline water according to the formula standards. If too much alkaline water is added, the finished product will have a dull color and burn easily. After baking, it is prone to mold and affects the oil return process. If too little alkaline water is added, the pastry skin will be difficult to color during baking. After baking, milky white spots will appear on the edges of the pastry with slight wrinkles; the skin color at the bottom of the pastry will turn white, and pockmarks (pinholes) will appear, affecting the appearance.

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