A wide moon cake
By VicentaLakin
until the mid-autumn circle of friends is full of suncakes, which make my hands ticklish, the year after completion means no more. it's too hard to work for a few days. it's better to buy a few things, but to forget what i said when the mid-autumn comes soon, and to start to make a lot of food and keep doing it. this week's home devotes time and effort to making mooncakes, except for the delivery of children, although the process is cumbersome, tiring and arduous, which is long gone whenever the finished product comes out. baking weight: 20 (63g molds) baker temperature: 165° reference time: 25 minutes
Recipe Recommendations
- low-gluten flour 240g
- milk powder 15g
- invert syrup 180G
- peanut oil 60g
- Jianshui 4g
- white kidney bean
- white granulated sugar 200g
- salad oil 180G
- qingshui appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for A wide moon cake
1
White beans wash with water, soak in the water for one night, and strip off the skin of the beans
2
Put the bean in the high-pressure pan after it's skin, add the right amount of water to boil for about half an hour, pour out the extra water and put it in the glass. Medium
3
The breaker selects grinding and activates the breaker
4
Two minutes or so, white beans in very delicate mud
5
I'll pour the white bean mashed into the untaught pot
6
We're gonna add white sugar, and we're gonna add salad to the oil
7
The mashed beans don't stick to the pot
8
plumbing of transformation syrup into the basin, with lumber and peanut oil evenly (converted syrup 180g, peanut oil 60g, water 4g)
9
low-banded flour and milk powder sifted into mixed syrup (low-banded flour 240g, milk powder 15g)
10
It's even with a razor. It's about half an hour's silence
11
38 g/meats, 20 of them
12
when all is ready, split the pie skin equally into 25 g each, 20 of them
13
The pies are flattening. Put the pies ready
14
Put the skin on your left hand, hold the finger on the bottom of the skin, and the right hand gently push it around, so that the skin is slowly wrapped in the ground
15
Throw a few pieces of flour inside the moon cake mold, shake a few times and pour into the extra flour, put the wrapped moon cakes into the mold, press the top of the pressure mold, and the bouquets in shape, and make the rest of the moon cake in the same way
16
It's a 165-degree preheat on the oven for 10 minutes
17
Scratch the moonbread on the surface and then put it in the oven for about 20 minutesA wide moon cake Make Tips
1 TIME OF PACKAGING, WITH A SMALL AMOUNT OF FLOUR 2 ON HAND, THE SKIN-TO-PUMP RATIO CAN BE USED AT 4:6,3:7 OR 2:83, AFTER A MIX OF TRANSFORMATION SYRUP AND FLOUR, AND AFTER HALF AN HOUR, WHEN THE FLOUR AND SUGAR AND OIL ARE FULLY INTEGRATED, 4 WHEN THE MOON CAKE COMES OUT, IT IS RECOMMENDED THAT AFTER A DAY, THE TASTE AND COLOUR BE BETTER 5 AND THE BREAKER MODEL: THE BEAUTIFUL WBL 1021W