A wide-range cranberry green bean moon cake
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 115 grams
- Cranberry mung bean paste 360 grams
- invert syrup 85 grams
- milk powder 5 grams
- corn oil 28 grams
- Jianshui 2 grams
- eggs one
- sweetening
- roast
- several hours
- senior
Steps for A wide-range cranberry green bean moon cake
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(b) Conversion of syrup, oil and water into large bowls
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(b) Blending to sugar oil integration
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They put flour in and drink milk powder
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(b) Scratches are mixed into a noodle group, and fresh bags are put in place for more than an hour
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Split the pie skin into 20 grams and the cranberry green bean sand into 30 grams
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Take an ice skin and put it in a soy sauce
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(b) Use the left-handed mouth to push it up slowly and wrap the internals
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(b) Roll round after closing and roll in flour
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The moon cake molds put the flowers in place, and a few flours in the molds put the ball into an elliptical form, with the surroundings evened
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(b) Press the moon cake mold downwards, push a little harder, and pull the moon cake out
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All the moon cakes are ready for release into the gold plate and the oven is preheated 200 degrees and 5 minutes
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The moon cake is sprayed with a layer of water, baked for five minutes at 200 degrees in the middle of the oven, drained with an egg fluid, baked for 15 minutes in the middle of the oven, released with a layer of cooling, put in the oven with a month's oil
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartA wide-range cranberry green bean moon cake Make Tips
For the oil return, I just put it in the oven overnight. The ratio is 4:6. If you prefer a thinner skin, you can use 3:7. It depends on personal preference.