Red bean-saloon roses wide mooncake

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All the mooncakes are ready

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Turn the syrup and the water into a bowl

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And when you're mixed, you pour into vegetable oil, and then you mix it, and the molasses will be slightly lighter

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The moon cake

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Let's start with a spoon

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And then you rub it with your hands, and this is the mooncake skin, and then you'll wake up an hour later

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Scaled electronically, partial red bean sand roses split into 20, each 35 g; a one-hour wake-up mooncake skin group divided into 20, each 15 g, and rounded separately; since only 20 dishes are baked, the noodles and the pies are made in batches

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Put a small amount of vegetable oil in a small bowl, and a proper amount of flour into a plate; take a month of pasta, rub a small amount of vegetable oil in the palm, and flatten it; if you wear a single glove, the oiling step can be omitted

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Take a ball and put it in the middle of the face

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The right hand thumbs hold the top of the ball, the left hand tiger gently holds the face and the ball; the right hand thumbs press, the left hand turns, and the ball is wrapped in the skin

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The skin completely wrapped the ball in it

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Change the lunar ball to an elliptical, roll it in the flour, lightly touch it

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Put the face in the mooncake mold and flatten the surface with your finger

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Put the molds and the faceballs on the non-knit grill, hold them steady in the left hand, press them hard down in the right hand, and then lightly down, and the mooncakes fall on the grill in their entirety; finish all the mooncakes in turn; start the pre-heat oven at 200 degrees, fire at 5-10 minutes

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Before the moon cakes go into the oven, they spray a layer of fresh water on the surface; 200 degrees in the oven, fire up and 5 minutes first

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Five minutes later, the moon cake is stylish, it's taken out, it's swirled with a brush, and it's light on the surface. Down

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Re-enter the oven, 200 degrees, 15 minutes; out of the oven, dryer on the hanger, flattened into the bag, sealed, fed back in two days, tasted better

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A day later, the pies are starting to get softer

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Skin full, bean sand mixed with roses, lasting fragrance

1. The dough and filling are calculated based on a 50g mooncake mold size. With a crust-to-filling ratio of 3:7, the dough yields enough for 40 pieces, while the filling yields enough for 20; 2. Alkaline water can be homemade by mixing food-grade alkali and water in a 1:3 ratio (i.e., 10g of alkali to 30g of water). Any unused alkaline water can be stored in a small bottle or covered with plastic wrap to prevent evaporation; 3. A properly proportioned mooncake crust can be easily stretched upward using the space between your thumb and index finger, allowing you to easily wrap the filling ball inside; 4. Spray a layer of water on the surface of the mooncakes before putting them in the oven to prevent cracking from the high temperature; 5. After baking the mooncakes in the oven for 5 minutes, remove them and gently brush a layer of beaten egg over the surface. Be sure to use a light touch and a small amount; otherwise, the patterns on the surface will become blurry; 6. The freshly baked mooncakes will feel slightly taut and soft when they come out of the oven, but will become hard once cooled. Allow them to cool completely before storing in a box or bag; they will soften and become more delicious as the oil returns in about two days. When storing, lay them flat in a single layer and do not stack them, otherwise the skins may stick together due to the oil returning, affecting their appearance; 7. Homemade fillings have a shorter shelf life, so it is recommended to consume the finished mooncakes within 7 days. The red bean paste and rose filling was detailed in previous recipes.