A wide bean saloon moon cake
By VicentaLakin
This is the first time I've tried to make a moon cake, and last year I've been tickling about making a moon cake, and this time I've finally done it, and I like to eat a moon cake, and I don't know how many people like a moon cake like me. It's good to do it yourself。
Recipe Recommendations
- acaroid 200g
- bean paste 500G
- vegetable oil 60g
- invert syrup 150g
- egg yolk 16 pieces
- Jianshui 3g
- sweetening
- roast
- several hours
- ordinary
Steps for A wide bean saloon moon cake
1
Vegetable oil, transformation of syrup, water mixing
2
Sift in Chinese powder
3
Combination, covering with film or wet cloth for an hour
4
A few hours of immersion in yolk
5
Warm oven preheat, 150 degrees, 5 minutes
6
After the cooling, pack the bean sand
7
We'll split the small pieces of the skin, wrap it up, roll it around
8
Simulator pressure, oven preheat 180 degrees, 5 minutes to take out ointment, 15 minutes to boil
9
It's warmed, sealed, and then fed。A wide bean saloon moon cake Make Tips
Regarding the mold pressing, you can tap a layer of powder into the mold to prevent the skin from sticking and to ensure the pattern is clear. With this recipe, I didn't use any powder and it still demolded easily. The mooncake skin in this recipe is relatively thin and has a good bite. The "returning oil" process takes 3 to 5 days. Also, the speed of returning oil is largely dependent on the conversion effect of the syrup; the mooncake tastes better after it has returned oil.