The classic bean saloon
By VicentaLakin
Mid-Autumn will arrive, the moon will be reunified, and today you will be presented with the classic wide-range moon cakes
Recipe Recommendations
- invert syrup 100g
- peanut oil 40g
- Jianshui 5g
- high-gluten flour 50g
- low-gluten flour 75g
- red bean paste appropriate amount
- honey beans appropriate amount
- salted egg yolk appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for The classic bean saloon
1
Get the mooncakes ready。
2
Water, transformation syrup and peanut oil are placed in the basin。
3
Smuggle will merge。
4
High and low-banded flour filters evenly mixed。
5
On average, 30 minutes later。
6
Put 100 grams of bean and 215 grams of red bean sand。
7
It can be split into nine rounds。
8
Split the mooncakes into 15 grams, 18 in total。
9
Put your hands on the lunar peel and put it on the soy sauce。
10
The bean sand is wrapped and sealed with the bean leather。
11
The salted yolk system is the same as above, and the salted yolk and red bean sauce add up to 35 grams。
12
Put it in the mooncake mold。
13
It's a moon cake shape and it's on the grill。
14
IT WAS PLACED IN THE BOTTOM OF THE ORBING OVEN, DL-K30A, 150 DEGREES UP AND DOWN, AND IT WAS ABOUT 15 MINUTES ON THE SURFACE OF THE MOON CAKE。
15
The moon cake was brushed three times on its surface with omelet. And then 10 minutes or so。
16
Done
17
DoneThe classic bean saloon Make Tips
Tip: Freshly baked Cantonese mooncakes are not at their best yet. They need to be set aside for 3-5 days to allow for the "oil-returning" process. After 3-5 days, the mooncakes are the most delicious!