Cream mooncake
By VicentaLakin
Mid-Autumn's almost arrived, and I've been trying to make broad moon cakes, but I've seen the need to use water. It's hard to get the moon cake back to the oil, until you find King's pie recipe online. It's easy to get up, it's easy to try, it's the first time, it's too good to know, but it tastes good...
Recipe Recommendations
- low-gluten flour 100 grams
- powdered sugar 40 grams
- butter 4 grams
- whole egg liquid 20 grams
- milk powder 10 grams
- baking soda 1/8 teaspoon
- Red bean paste stuffing 200 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cream mooncake
1
45 grams of butter softened, 20 grams full of egg fluid, 40 grams sugar.
2
An electric omelet hit the slide.
3
Add 10 grams of milk powder and keep it even.
4
Smash it evenly with a rubber razor, then rub it in a band.
5
Split the noodles into 10 equals, 200 grams of red bean sand.
6
Take a noodle and flatten it, wrap it with red bean sand. Round it up.
7
Put it in the mold, press the shape.
8
Brush an egg fluid. At this point, you can preheat the oven: 180 degrees.
9
Put it in a preheat oven, fire 180 degrees up and down in about 15 minutes.Cream mooncake Make Tips
This mooncake has a strong milky flavor because it contains milk powder. Besides red bean paste filling, other fillings can also be used.