Bean saloon

By VicentaLakin

Bean saloon
Mid-Autumn is almost there, and last year without the ovens, we had to buy the mooncakes outside. You can eat your own moon cake this year. Don't worry. It tastes good

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Steps for Bean saloon

  • Make Bean saloon step 0
    1
    Sugar, water, corn oil in the big bowl
  • Make Bean saloon step 1
    2
    Scan low-banded flour
  • Make Bean saloon step 2
    3
    Mixed into a flat noodle, covered with a one-hour waking film
  • Make Bean saloon step 3
    4
    I've done all three. I think it's better at 5:5
  • Make Bean saloon step 4
    5
    Pump the ball, wrap it in soy sauce, gently shut it down
  • Make Bean saloon step 5
    6
    Just push slowly, just roll round
  • Make Bean saloon step 6
    7
    A little flour in the skin, a little ball in the mold
  • Make Bean saloon step 7
    8
    Press it, push it hard and strip it off. The oven is preheated. 180 degrees first
  • Make Bean saloon step 8
    9
    After removal, a layer of egg fluid is brushed and placed in the oven at 165 degrees for 25 minutes. I'll eat the best in a day
  • Make Bean saloon step 9
    10
    Final 1
  • Make Bean saloon step 10
    11
    Final 2
  • Make Bean saloon step 11
    12
    Final 3

    • Bean saloon Make Tips

    1. The oven temperature should not be too high, as high temperatures can cause cracking; this is a lesson learned from 3 failed attempts. 2. The ratio of alkali to water is 1:3 (1g alkali to 3g water) to make lye water. 3. The shelf life of homemade mooncakes is generally about one week.

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