It's always red
By VicentaLakin
It's always red and called red. It's a traditional kyoyo. It's warmer. A red circle is placed on the skin with small holes in it. It doesn't look like it. It's the old Beijing Red Crescent。
Recipe Recommendations
- flour 200 grams
- maltose 10 grams
- white granulated sugar 10 grams
- baking soda 1 gram
- sesame oil 90 grams
- boiling water 76 grams
- cooked flour 40 grams
- melon seeds 10 grams
- rock sugar 10 grams
- sugar Osmanthus 1 tablespoon
- walnut kernel 20 grams
- Hawthorn strips 10 grams
- raisins 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for It's always red
1
Preparation material。
2
Put 40 grams of flour in the pot, and light fire to yellow。
3
The ripe walnuts are cut with a knife。
4
The raisins are clean, the raisins are cuttin。
5
White sugar, fragrance, cinnamon, flour in the bowl. In addition to the guacamole, the shredded walnuts and the sugar mix, they become the same as the material。
6
Pour white sugar, malt sugar and sour sugar into the bowl and mix them evenly into perfume。
7
Add 200 grams of flour and open water。
8
Full-faced for about 15 minutes。
9
We're going to put the rubbing on the face with a stick。
10
And the good ones, turning both sides to the middle。
11
The folded face is folded and folded。
12
Put the folded face on the board and grow the square face again. (2-3 repeats of the above process, 3-4 discounts)
13
The folded noodles are turned open again and rolled up。
14
Scroll in a cylinder。
15
Scratch the rolled noodles and cut them into little agents。
16
Split the material into equal parts。
17
Take a little tarcrete, cut the face up and put it on the board, stomping it with a stick。
18
Good round skin, pack in。
19
In turn, wrap all the mooncakes, and a red circle is printed on the top of the mooncakes with less permitted powdered water on the bottle cap。
20
Put the wrapped mooncake down on the grill. 180 degrees, mid-level, top-fire, roasting for 25-30 minutes。
21
The mooncake surface becomes brown red。It's always red Make Tips
1. The dough must be kneaded repeatedly until smooth to ensure the baked pastry is delicious.
2. Following Teacher Junzhi's method, I used cocoa powder instead of food coloring for the imprint.
3. It tastes very good when baked entirely with sesame oil.