It's a wide-range ginseng muffin

Recipe Recommendations

• Medium gluten flour 120 grams
• invert syrup 75 grams
• meat floss 150 grams
• Jianshui 3 grams
• corn oil 30 grams
• mung bean paste 250 grams

• sweetening
• baking
• an hour
• ordinary

Steps for It's a wide-range ginseng muffin

1

Pie-skin raw materials: tweed, tweed, corn oil, transformation syrup

2

Peaks made: corn oil, transformation syrup, rinding water, mixed into containers, mixed into emulsed form with chopsticks or manual egg-cutting。

3

Sift in flour。

4

Combination into a lasagna, covered with lax temperature in the membrane room for two to three hours。

5

Pumps: green bean sand, raw meat pine

6

Pour green bean sand into the pine. even

7

It'll be fine if you hold it hard。

8

30 grams each of the pine pine pine pine pine pine, 30 grams in size, 15 grams in skin, 45 grams in molds

9

Quick, good face, 15 grams each。

10

All the material is divided in order, and the skin is set at 15 grams each。

11

Take a skin and flatten it in the hand, put it in a pie and push it up with a tiger's mouth. Until it's all tight。

12

Wrap it up

13

When it's packed, put the moon cake in the starch and roll

14

Put it in the mold

15

Just press it on the grill and roll it out

16

When you're done, spray a little water

17

Put the pre-heated oven 200° for five minutes。

18

It's baked for about five minutes and the moon cakes are taken out, with a thin brush of egg yellow。

19

Put it in the oven again, for about 15 minutes. The freshly baked mooncake is a little bit hard, and the cooling room is kept in a temperature seal, and in a day or two, the oil will return, and the skin will become oily。

It's a wide-range ginseng muffin Make Tips

Recipe Categories

• baking Recipes
• Elderly recipes
• Mid-Autumn