A wide bean saloon moon cake

1

The more they mix transformation syrup, water, oil, and mix it together, evenly with flour, with a silica cleavage, and with a membrane cover, the longer the room temperature is placed for at least two hours, the better the packaging。

2

partition of the material according to the ratio of casserole 3.7, i.e. yogurt + soy sauce 35g, pie skin 15g (if a rookie, it would be better to move slowly at 4:6 to wrap a thin mooncake!). wrap up the soybeans and yolk in a separate amount, and place them on the side of the cover。

3

by this time, the skin is almost relaxed, 15 g cake, flattening, putting in a piece of pie, pushing it up slowly with the tiger's mouth until the whole piece is wrapped, moving slowly, so that it can be even with the same strength

4

When it's all wrapped up, put a layer of oil in the grinder, put the moon cake in it, put the film in the oven

5

The oven is preheated at 200 degrees, first baked for five minutes, then taken out a thin egg fluid and then added to the oven at 180 degrees for 15 minutes. Step 5 of the wide-range bean and egg yolks approach

Follow my WeChat Official Account [Star's Private Kitchen] or [xingxing_sichu] for easier access to recipes (⊙o⊙)~ PS: 1. After the mooncakes are baked, the skin is dry and hard. At current temperatures, leave them at room temperature for two days; after the oil returns, the skin will become moist and shiny. 2. Regarding the egg yolks: It is best to find cured raw duck eggs if possible, as the texture is best and they will become sandy. If you really can't find them, you can buy cooked salted duck eggs and peel them yourself or buy ready-made yolks online (but ready-made yolks generally do not have the texture of raw yolks, as most salted yolks are actually chicken yolks). 3. Regarding the red bean paste filling: I boil red beans until they are mushy (with little water), blend them with a food processor, and then stir-fry them in a pot (I will post a bean paste tutorial later). Or you can buy ready-made ones, but they are usually quite sweet. If you don't want to use a food processor, you can buy ready-made paste, boil a pot of beans yourself, mash them (be sure to use little water, otherwise it will take a long time to fry), mix the two, put a little butter or salad oil in the pot, and stir-fry until dry. This way, it won't be too sweet, and if you aren't someone who likes that kind of bean paste puree, this is the best method. As for the frying consistency, the simplest way is to observe the consistency of the ready-made paste.