A wide walnut saloon
By VicentaLakin
The monthcake project is officially launched. Once a year, it seems to have become routine. The interest in mooncakes is diminishing because they are too sweet. In fact, I still want to make all kinds of mooncake if there are enough people to eat. There's a mooncake book, starting with it. walnut saloon cake, just a little walnut in the ready bean salve. walnuts have been fried in advance. They taste better. Beansa is an unacclaimed abandoned child, but it's a saving. Just don't know if it's a good mooncake pie. It felt soft, and some fears collapsed, but things were going well, and the cakes were soft and the baked ones worked well。
Recipe Recommendations
- low-gluten flour 78 grams
- invert syrup 56 grams
- alkaline water 1 gram
- corn oil 15 grams
- butter 8 grams
- red bean paste 220 grams
- walnut kernel 20 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for A wide walnut saloon
1
Bread skin: 78 grams of low-strength powder, 56 grams of transformation syrup, 1 grams of alkaline water, 15 grams of corn oil, 8 grams of butter pie: 220 grams of red bean sand, 20 grams of walnut bean decorations: appropriate full egg fluid
2
Pour alkalin water into the syrup and mix it evenly。
3
Add corn oil and melted butter
4
Smash even。
5
Add flour。
6
It's not like I'm going to have to do it
7
Pack it with a membrane, loose for 30 minutes。
8
walnut crushes
9
Add bean sand
10
Grab evenly。
11
It's 10 points for the pie and the pie。
12
Take a piece of pie, flatten。
13
Put the material in。
14
Pack it up, hold it tight。
15
In the powdered mould
16
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17
Pull it out。
18
Put it in the grill. Surface spray。
19
Put it in the oven, mid-level, 200 degrees up, 180 degrees down, about five minutes up
20
When the surface is fixed, it is taken out and the surface brushes the egg fluid. Put it back in the oven for about 15-20 minutes。
21
The surface is yellow, out of the oven, cold。A wide walnut saloon Make Tips
Butter needs to be melted before use. Walnuts need to be stir-fried or roasted in advance. Baking time and temperature should be adjusted according to your oven's actual performance and the size and quantity of the mooncakes. Freshly baked mooncakes are relatively dry and hard; they taste best after being stored until the oil returns.