A wide bean saloon
By VicentaLakin
I'm not perfect, but I think I'm lucky I haven't broken or collapsed and I'm happy
Recipe Recommendations
- sunflower oil 24 grams
- invert syrup 96 grams
- low-gluten flour 120 grams
- Jianshui 2 grams
- red bean paste 680 grams
Steps for A wide bean saloon
1
Prepare your materials in advance
2
Plumbing, sunflower oil, transformation syrup in small pots
3
Pour low-banded flour
4
Scratched and smoothed with a razor and put it in place for a while
5
Splits and soybean sands by 3:2 scales and rounds, pie skins: 24 g/part, pies: 68 g/part
6
Take a piece of pie and crush it
7
Put the bean sand on, push slowly up with the tiger's mouth until it's all wrapped up
8
Then round it and stick a little dry powder
9
Put some dry powder on the wall of the mold, and then drop the extra dry powder down
10
Put the smooth side of the pack in the mooncake mold. Internal
11
Then the top of the moon cake was pressed
12
And then do the other thing. Put a little water in front of the oven in case the surface breaks
13
Send it to the middle of the preheated oven: until five minutes to make the moon cake stylish
14
Take out the brush egg fluid
15
And then into the oven: 200 degrees up and down, and then for 15-20 minutes
16
It'll be ready to eat after 1-2A wide bean saloon Make Tips
1. I used a 100g mooncake mold, with 24g of dough and 68g of filling; this quantity makes 10 mooncakes.
2. When spraying water, do not spray directly onto the mooncakes. Spray diagonally upwards so the mist falls naturally and slowly onto the unbaked mooncakes.
3. The baking time for the mooncakes to set depends on your specific oven, so adjust by 5-10 minutes as needed. Keep an eye on them during the last few minutes and bake until they reach your desired color.
4. The finished mooncakes taste best after resting at room temperature to allow the oil to return, which takes about 1-2 days.