Bean-saloon mooncake
By VicentaLakin
The two moon cakes that must be made in mid-fall each year, one is a broad moon cake and one is an ice-covered moon cake. Today we're making ice-covered mooncakes, which are our own green bean sands with less oil and less sugar. Healthy and delicious. The ratio of ice-covered mooncakes is 3.7 for skin and pie
Recipe Recommendations
- glutinous rice flour 60 grams
- sticky rice flour 20 grams
- Chengfen 35 grams
- white sugar 50 grams
- milk 180 grams
- corn oil 25 grams
- Homemade mung bean paste 400 grams
- sweetening
- skills
- ten minutes
- ordinary
Steps for Bean-saloon mooncake
1
All materials other than bean sands are mixed into paste。
2
Put it on the boiler, evaporate the water for 25 minutes to condensate, remove it and mix it evenly with chopsticks to make the noodles more thinner and smoother. Wait for the cool。
3
A fast-eating ice-coated group presses into a circle with green bean sand
4
Quiet like a bag. Put it in the fried pastry and roll around。
5
Put it in the mooncake mold, press pressure。
6
Inverted on disks, they are available for consumption and can be placed in refrigerators for a few hours or more。
7
The finished product。Bean-saloon mooncake Make Tips
Tip: Take 50g of glutinous rice flour and stir-fry it in a pan until it turns slightly yellow and is cooked. This can be used to prevent sticking to the mold when shaping mooncakes.