A wide bean saloon

1

Home-made platinum: 4 g of edible alkaline powder

2

Fall into 12 grams of water and spend the night still, and filtrate the next day. It's said that filtration can make moon cakes more beautiful.)

3

Homemade transformation syrup: 50 ml fresh lemonade, 200 ml clean water, 400 g white sugar

4

Prepare a stainless steel pot, drop 200 ml of clean water into 400 grams of sugar

5

Burn a fire till sugar melts

6

It boils with 50 ml lemon juice

7

Boil and turn the fire, and watch for the glucose crystals on the edge

8

It's almost 115 degrees of amber

9

It's better to have a little less glucose than honey

10

Now make red bean sands: 250 smelt them over the night, then wash them in high-pressure pots with appropriate quantities of water to boil them into red bean sand, and sift them with big sifts when they come out (test for patience, only fine)

11

Put 50 grams of corn oil with no sticky pots, add sifted red bean mud, and pour 150 grams of sugar with a rubber razor

12

Start with a little bit of fire. Remember to flip it in case it's a little sticky

13

I'll just fire the soybean till the end

14

Start making mooncake skins: 70 grams of mag and 2 gram of molasses, evenly mixed with a manual omelet, and 30 salads. even

15

Join the 100 grams of mooncake and mix it with a rubber razor, and don't draw circles in case the noodles get cramped

16

I'll put a film in the freezer for two hours

17

Red bean pie and pie skin are weighed. Okay

18

The mooncake molds are pouring in some dry powder, and then they come out, and they're just gonna have a thin powder in them

19

Take a pie and flatten it, and put a red bean in it and wrap it up

20

Just turn around and push the skin up, and then close the mouth

21

When you put the mold in, you press the flower, and you move it to the grill with the oil paper on it, and you shake it around so that the mooncake stays on the grill

22

You can choose multiple models according to your preferences and spray a little water in front of the oven

23

200 degrees of preheat on the oven and send the moon cake to the middle of the oven

24

After five minutes of styling, take out an egg brush (one yolk plus one third of the egg) and brush the graft on the surface of the moon cake

25

The moon cake with egg fluid continues to burn at 180 degrees for 15 minutes

26

It's kind of dry, but it's got to be one or three days to get it back

27

Completed Chart

1. Remember not to stir at all when making inverted sugar syrup. 2. It is best to prepare the inverted sugar syrup half a month in advance; you can make a larger batch at once, as the longer it is stored, the better. 3. When making homemade red bean paste filling, you can choose to blend it into a puree using a food processor or use the sieving method I used. 4. Remember not to stir in circles when mixing the mooncake dough to prevent it from developing gluten. 5. As I am a beginner, I chose a skin-to-filling ratio of 3:7; if you are skilled enough, you can choose a 2:8 ratio. 6. The "oil return" period of mooncakes is magical; although the color is light when they come out of the oven, you will find that the color becomes very beautiful after 1-3 days of resting. 7. Every oven has a different temperature, so please adjust accordingly based on your own oven.