A wide chestnut saloon

By VicentaLakin

A wide chestnut saloon
A WIDE RANGE OF BEAN SALOON CAKES WITH A LONG HISTORY AND TRADITIONAL TASTE, WITH CLASSIC SALES AT THE TOP OF THE ANNUAL LIST. TODAY'S PRESENTATION OF CHESTNUTS, BOTH INHERITED THE TRADITION OF BROAD BEAN SALOONS AND INNOVATIVELY CHALLENGED NEW TASTES, RESULTING IN BETTER, LESS SWEET AND MORE NUTRITIOUS TASTES. PS: 1. THE FOLLOWING USAGE IS 50 G 16; 2. THE FINISHED CHART IS FRESHLY BAKED AND MORE BEAUTIFUL AFTER RETURNING OIL。

Recipe Recommendations

  • mooncake leather appropriate amount
  • medium-gluten flour 100 grams
  • invert syrup 75 grams
  • peanut oil 25 grams
  • Jianshui 2 grams
  • moon cake stuffing appropriate amount
  • red bean 220 grams
  • white granulated sugar 250 grams
  • chestnuts 100 grams
  • surface brushing liquid appropriate amount
  • eggs one

Steps for A wide chestnut saloon

  • Make A wide chestnut saloon step 0
    1
    Mooncakes: Conversion of syrup, peanut oil, water mixing。
  • Make A wide chestnut saloon step 1
    2
    Mid-banded flour sifted and evened
  • Make A wide chestnut saloon step 2
    3
    (b) Slipped in a slur, covering the film, for a period of 1-2 hours
  • Make A wide chestnut saloon step 3
    4
    SMALL 16S; PS: NO MORE RUBBING, JUST SPLIT UP。
  • Make A wide chestnut saloon step 4
    5
    MOONCAKE PIES: RED BEANS WASHED WITH APPROPRIATE AMOUNTS OF FRESH WATER AND SEALED BAGS PLACED IN FREEZER; PS: THIS CAN BOIL QUICKLY
  • Make A wide chestnut saloon step 5
    6
    Take it out and put it in the pot and boil it
  • Make A wide chestnut saloon step 6
    7
    (a) The use of a cuisine machine to make mud from cooked red beans
  • Make A wide chestnut saloon step 7
    8
    Hot pots, put in red bean mud, fire water
  • Make A wide chestnut saloon step 8
    9
    Add white sugar to melt white sugar
  • Make A wide chestnut saloon step 9
    10
    (b) To be added to peanut oil in three stages, each of which is fully absorbed and refuelled
  • Make A wide chestnut saloon step 10
    11
    ADD CHESTNUT SHREDDED, FRIED; PS: CHESTNUT COOKED/COOKED, SHREDDED, NOT POWDERED。
  • Make A wide chestnut saloon step 11
    12
    (a) Colding at 16 points
  • Make A wide chestnut saloon step 12
    13
    (a) Mooncakes: the skin of the moon cakes is compacted with their hands, made in a pan, placed in a mooncake pie, rubbed between their thumbs and their index finger, so that the skin of the moon cakes is evenly wrapped in the moon cakes
  • Make A wide chestnut saloon step 13
    14
    PACK A GOOD MOON CAKE, PUT IT IN THE MOON CAKE MODEL, PRESS PRESSURE; PS: IF STICKY, YOU CAN TAN A LITTLE CAKE IN THE MOON CAKE MODEL。
  • Make A wide chestnut saloon step 14
    15
    The moon cakes are put into the oven and the water is evenly sprayed
  • Make A wide chestnut saloon step 15
    16
    THE OVEN IS PREHEATED, 180 DEGREES, BAKED FOR FIVE MINUTES AND REMOVED WITH AN EGG YOLK AND CONTINUES TO BAKE FOR 15 MINUTES. PS: ROASTED MOONCAKES, COOLED, PACKED IN SEALED BOXES/SEALED BAGS, OIL RETURNED. THREE TO FIVE DAYS IS THE BEST TIME。

    • A wide chestnut saloon Make Tips

    1. The secret to quickly boiling red beans soft: Freeze them in the refrigerator and immediately take them out to cook. 2. When adding oil to the red bean paste, stir-fry until the oil is completely absorbed each time. 3. The mooncake dough is very sticky just after mixing; it needs to rest for 1-2 hours. 4. Spray water again before putting in the oven; do not do it too early, or the mooncake pattern will be lost. 5. Do not brush on too much egg yolk liquid, or the areas with it will easily burn. 6. Each oven is different, so the time and temperature may vary slightly.

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