A wide bean saloon moon cake
By VicentaLakin
Time's not right. Just turn to the old recipe。
Recipe Recommendations
- low-gluten flour 110 grams
- invert syrup 100 grams
- salted egg yolk the 12
- bean paste 240 grams
- eggs one
- edible alkali 1/4 teaspoon
- water 1 teaspoon
- salad oil 30 grams
- sweetening
- roast
- an hour
- simple
Steps for A wide bean saloon moon cake
1
Salted egg yolk is made of wine for 30 minutes。
2
The edible alkaline-water ratio is evenly mixed at 1:4 instead of the platinum water。
3
Add syrup, water, oil into a bowl, evenly mixed。
4
Sift in flour。
5
Smash it in a smooth noodle and cover it with laxity for an hour。
6
The oven is preheated 180 degrees in advance and placed in salted egg yolk for about eight minutes。
7
split the bean sand into 20 g each。
8
Packed with soybeans。
9
In order to prevent the softening of the soybean sand, the packaging is frozen in the refrigerator。
10
Split the pasta into 20 grams each。
11
After stomping, it was wrapped in soybeans。
12
Spray the powder on it, and prevent and bind the moon cakes。
13
The grinder is powdered inside and placed in the completed moon cake。
14
Squeeze into shape on a grill with oil paper, and the lower half of the grinding gear must be attached to the grill with force on the left hand。
15
The oven preheats 180 degrees in advance, puts in a moon cake and bakes for five minutes。
16
Brush the egg fluid and put it back in the oven for about 12 minutes. It will be cooled in the fridge for three days and will be ready for consumption when oil is returned。