Cranberry Lotus
By VicentaLakin
Focus on the micro-sign, "Girl Ro." Play with me in the kitchen! Although August has not yet been reached, the warmth of the moon cakes is as high as the temperature in Shanghai. I'm not saying it, but it's been a few times. Anyway, as long as you look like a baker, you're so excited about making moon cakes, and you don't know what kind of weird red cake you're going to make this year... you've been pressed so many times to make mooncakes, and people like me, even when they're ready to send people, are reluctant to hang their appetites so early, but it's still a long time, so it's -- I haven't updated them all every year, the mid-autumn season is over
Recipe Recommendations
- flour 165g
- invert syrup
- peanut oil 50g
- Jianshui 4g
- Jade lotus paste stuffing 250g
- dried cranberries 50g
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry Lotus
1
find a clean bowl and add 116 g to the syrup
2
add 4g of water and 50g of peanut oil, and stir it to full integration
3
sifting 165g low-banded flour, sifting it into a pasta for an hour
4
The cranberry dried into very small particles
5
Then it's evenly mixed with the jade Lotus Judo
6
the dough is divided into 10 g of small agents and the pie into 40 g of small agents
7
I'll wrap it slowly with the pasta, and I'll round it up
8
Put it in the mold and crush the flower
9
Put it in the oven and spray it with water
10
The oven is preheated, 175 degrees above and below the fire
11
One egg yolk with a big spoon of fresh water, and then evenly on the mooncake surface
12
Keep going up and down the middle of the fire, 15 minutes