Peanut sesame mooncake
By VicentaLakin
The pattern is not clear, but it tastes good, and the main reason for this is probably that my water may have been overstretched in the monthly pie skin (the ratio of alkalin and water to 1-3) and will continue to be improved by feeling, not by name, so it is not measured and therefore imperfect。
Recipe Recommendations
- flour appropriate amount
- eggs appropriate amount
- invert syrup appropriate amount
- Jianshui appropriate amount
- glutinous rice flour appropriate amount
- white sugar appropriate amount
- vegetable oil appropriate amount
- peanut appropriate amount
- sesame appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Peanut sesame mooncake
1
Pour syrup, peanut oil, and water into it and mix it into emulsion. Status
2
Add flour to dry powder
3
When you're rubbing your face in a smooth face, wrap it with a shampoo and put it in the freezer for half an hour to an hour
4
Black sesame to yellow
5
White sesame to yellow
6
And the peanuts are baked and their coats are broken
7
Sesame and peanuts mixed evenly with roasted rice powder, white sugar, a small amount of high wine, cooled vegetable oil, and appropriate water
8
It'll be able to tumble
9
All equals
10
The mooncake skin is pressed into the middle thin and put in the pap. Feeds
11
Turn it over. The pie skin is on
12
Push it down with your hand. Push it down to the bulk of the bag
13
Then come back and shut up
14
When it's all done, you've got some corn powder on your hands, you've got a moon cake model, you've got a 180-degree six to eight in the oven, and you've got a 15-point roasted egg cream
15
Done
16
Done
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Done
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DonePeanut sesame mooncake Make Tips
After pressing the design, spray a thin layer of water on the mooncake surface before baking to prevent white spots. How to achieve beautiful, three-dimensional patterns? Ensure there is not too much egg wash on the brush. When dipping into the egg yolk mixture, wipe the brush head against the rim of the bowl to squeeze out excess liquid, then carefully brush the raised patterns on the surface. It is best to use low-gluten flour or mooncake-specific flour. When letting the dough rest, be sure to wrap it in plastic wrap or a plastic bag.