Pumpkin mooncake
By VicentaLakin
The moon cakes were made a few times, and then it felt like it was easy just to get the transformation syrup right. You don't have to worry about the percentages. It's safer to cook than to buy a moon cake. Because there are no additives, preservatives, they are healthy foods。
Recipe Recommendations
- low powder 200 grams
- Pumpkin paste filling 600 grams
- invert syrup 140 grams
- alkaline water 3 grams
- corn oil 60 grams
- egg liquid appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Pumpkin mooncake
1
Prepare pumpkins for the pie。
2
Conversion of syrup into alkaline water, evenly mixed. Make sure it's even. Add corn oil evenly。
3
Scan low powder。
4
Smash to no particles. And soft and smooth. You can't rub your face too much。
5
Split the pumpkins into a circle of 30 grams each。
6
The noodle is weighed at 20 grams each after 2-3 hours。
7
Take a noodle flat。
8
Put it in pumpkin。
9
Easy and easy。
10
Gradually closing up。
11
Pack it up, you'll be fine。
12
Finish everything in turn。
13
Load 50 grams of mold. 18
14
It's like a moon cake。
15
Put the plate on。
16
The oven is preheated at 180 degrees and placed in the middle and lower levels for 10 minutes。
17
Take it out cool. Purgatory。
18
Put it in the oven and it'll be ready for 10 minutes at 150 degrees。
19
I'm going to use corn oil。
20
Frozen, pack, refuel. It's actually cold enough to eat。Pumpkin mooncake Make Tips
1, Alkalina and hydro-modulation are sufficient. The scale is 1:32 and the low powder can be made of ordinary flour and maize starch. General 1:1。