The bouquet
By VicentaLakin
You walk me through my childhood dream and tell me when time will come back to the air and the smell of the moon cakes will be so thick and sweet. - Grace's kitchen
Recipe Recommendations
- white kidney bean 640g
- brown rice 200g
- condensed milk 18g
- matcha powder 3.5G
- maltose syrup 20g
- milk powder 12g
- egg yolk one
- low-gluten flour 40g
- white sugar 160g
- salad oil 40g
- butter 15g
Steps for The bouquet
1
When white beans are washed, they're immersed in water for 24 hours
2
Take off the white beans
3
There's no soybeans in the water, and a half-hour fire in the high-pressure pan boils into soy sauce
4
Put a clean sheet above the empty container and pour white soybean sand in
5
It's cool, it's wet, it's white soybean
6
take 150 g white soy soybean and pour it into the frying pan with 50 g fine sugar, 5 g malt syrup, 18 g milk and start with a small fire
7
When you're out of hand, it's cooled. It's milk
8
Put rough rice in the cooker, select the milling key to run to the end
9
300 g white soybean sand pouring into the frying pan, adding 40 g salad oil, 50 g white sugar, 20 g rough rice powder, scrambling it with a small fire until it doesn't sticky hands, mixing 2.5 g with tea powder, cooling it, picking up spares for the rough rice pie
10
300 g white bean sand pours into the frying pan, with 60 g fine sugar, and with little fire. add 2g malt syrup until it's dry, add powdered milk
11
add 15 g butter, 1 g tea powder, yolk, 40 g flour, evenly mixed for the skin of the moon cake, cooled and removed
12
take 34 g of rough rice and wrap 6 g of milk, and then take 40 g of moon cake. fall
13
Press the mold. Just take it out