Homemade moon cakes
By VicentaLakin
Last year, our chef's ice-covered mooncakes were so colorful, it's a new challenge this year. It's a cranberry lunar pie that doesn't need a wide-range moon cake to convert syrup or anything. It's a home-based mix, a souffle taste, a private room smell. Reference to online squares, some improvements, and soybeans are homemade drops。
Recipe Recommendations
- Cake crust raw materials
- ordinary flour 110 grams
- edible oil 40 grams
- eggs half a
- white sugar 30 grams
- Xiao Suda 1 gram
- Filling ingredients
- dried kidney beans About half a catty
- cooked flour 20 grams
- cooked cashew nuts appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Homemade moon cakes
1
Make bean cashew pies: white bean is made for at least 8 hours
2
I spent the day and night
3
Eight hours doesn't have enough skin
4
It's easy to skin when it's completely bubbling
5
High pressure pot with water, no beans, 30 minutes. And then I did it again, and I felt that the water would be empty of beans。
6
You can make flour while you're in it
7
The beans look good when they're out
8
Add sugar and light the fire
9
Dry the water with the fire, and in the middle of it, the spoons keep shaking
10
It'll get thicker in 10 minutes. If the water's right, it'll last a few minutes
11
Add edible oil on several occasions
12
When the soy sauce becomes apparent, turn off the fire and join the clinker. Pink
13
When you're done, it's tough
14
Reveal
15
It's a little cold and it's a small group of cashew nuts
16
Scratch cashew nuts
17
Pumpkin made: eggs in half liquid, sugar mixed to sugar dissolved
18
We'll add oil and little Soda
19
And finally, the flour
20
Just a little bit of chopstick to dry powder
21
Live face in a fridge or room warm for two hours
22
Then we'll take it out and split it up
23
Take one in your hand and crush it into a circle
24
Put the pie on
25
Push the skin up slowly
26
Shut up
27
Put the rounded ball in the mould
28
Put your finger down
29
Turn it over. Put a little pressure on the grill
30
Strip
31
210 degrees preheat oven, light-colored mooncakes made with butter cakes
32
And baked for five minutes at this temperature, taking out a thin egg fluid
33
Back in the oven. 180 degrees, 10-15 minutes
34
Get out of the oven
35
I'm using a 75-gram mold, not too full to make five。
36
It's easier to paint with fire, but there's also a crack
37
The sweetness of the soybeans is right, and the cashew nuts are wasted and can't taste it. If you don't want to be so monotonous, you just need to get some peanuts at relatively low cost。
38
When it came out, the moon cakes were tough, but the skins were so soft, they were still smoky for two daysHomemade moon cakes Make Tips
Techniques for mixing the oil pastry dough
1. Be sure not to fold and knead vigorously like making pancakes or bread; otherwise, the added oil will be squeezed out, and the dough will become crumbly like bean dregs, making it impossible to wrap. I failed at this step the first time I made it and had to use very thick dough to barely wrap the filling. The baked mooncakes had thick skins and were all cracked.
2. If you are worried that the baking soda is not mixed evenly, you can add it to the egg liquid first.
3. Control the amount of flour properly; if there is too much, the dough will be too dry and difficult to wrap.