Sioux mooncake
By VicentaLakin
Sioux mooncake
Recipe Recommendations
- powdered sugar 140g
- ghee 185g
- high-gluten flour 75g
- low-gluten flour
- Mushroom and bean paste filling 280G
- glutinous rice flour 150g
- salt 2g
- milk 75g
- water 140g
Steps for Sioux mooncake
1
You mix the sofa and sugar powder into the emulsion form, and then you mix both the rice powder and the salt
2
Open the milk and water and add step 1 to the mix and cool it
3
splits the rice legion of step 2 into 35 g, and the soybeans into 20 g
4
We'll wrap the soybeans in the rice pack
5
Puffed and low-stamped powder in oil-coated materials made of powdered walls, mixed with sugar powder, sour water to smooth and thin, loose for 20 minutes
6
It's about as soft as oil
7
split the oil coats into 20 g, and the tarcrete into 13 g
8
We'll wrap it in the souffle
9
It opens in long strips and rolls up twice in a row
10
We'll wrap the loose skin in the back end
11
Put yolk on the surface and print the pattern
12
200/180°C above baked to surface gold