Red Lotus Mooncake
By VicentaLakin
Because mooncakes are so sweet. Barely give the baby food. Make yourself a less sweet mooncake. Let the babies eat too. It's a little hot. But it doesn't affect the taste. It's "coco" moon cake. It's very soft. The platinum is a little rough for taste. It's nice to have some cinnamon。
Recipe Recommendations
- low-gluten flour 250g
- Red lotus stuffing appropriate amount
- invert syrup 80ml
- salad oil 30ML
- Osmanthus sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red Lotus Mooncake
1
Clean up the red bubble for about three hours
2
Scrambling out of the red soft skin and boiling the pot with cold, broken wall sauce. File
3
If you like to eat small particles, you can see small particles
4
I don't need a sticky pot and a salad
5
It'll be fine
6
SQUEEZE THE EQUIVALENT OF 30G
7
THE SKIN CONVERTS THE MOLASSES AND ALKALINE WATER CLEAN UP TO ABOUT 80 ML, MIXED WITH SIFTED FLOUR MIXED WITH DRY-DRY POWDER PERMERSION, COVERED IN FLAVOUR FOR TWO HOURS OR SO, AND RUBBING IN THE MIDDLE OF THE 25G
8
I'll put my hand in the bag before it's thick and thin
9
Roll some dry powder
10
Put it in the mold, and it'll be like that
11
It's a good look
12
The oven preheats 200 degrees of mooncake and the oven warms about 150 degreesRed Lotus Mooncake Make Tips
The dough must be well rested to reduce the chance of cracking when wrapping the mooncakes. The dough consistency should also be just right. When mixing, adjust the water based on the humidity of the flour, just like making steamed buns. If it is too soft, it will collapse; if the dough is too hard, it will crack. Spray water before putting it in the oven. Adjust the baking time according to your oven's power. The mold is 50 grams.