walnut date mooncake
By VicentaLakin
She said she'd have to eat the date tart after she'd had the chocolate moon cake
Recipe Recommendations
- invert syrup 140 grams
- medium-gluten flour 205 grams
- peanut oil 40 grams
- Jianshui 4 grams
- walnut kernel 80 grams
- Date paste filling 760 grams
- sweetening
- baking
- an hour
- ordinary
Steps for walnut date mooncake
1
Conversion of syrup, water, peanut oil, into clean bowls, evenly mixed
2
Joined sifted Chinese powder
3
Put on one-time gloves and grab the noodles and put the film on it for two hours
4
The walnuts were baked in the oven 200 degrees for five minutes, taking out small particles
5
The walnut shredds are evenly mixed in the dates
6
The date tart splits into 24 at 35 grams. Ball
7
The lunar peel splits into 24 little agents per 16 grams or so
8
Put on one-time gloves, take one of the noodles and flatten it with two hand-held frictions and put it on the dates
9
Put your hands together, close your face slowly with your mouth
10
All the moon cake buns are covered
11
Put the moonbread in a 50-gram mold, put the moonbread mold back on the oilpaper, press down, gently lift the mold, and clear bouquets come out
12
When all the moon cakes are ready, spray a little water with a canteen, 10 minutes of static, and a preheat oven 180 degrees
13
180 degrees baked for 6 minutes
14
Brush a thin egg fluid on a stylish moon cake, do not brush too much, do as much as you can with a brush and put it back in the oven at 180 degrees for 13-15 minutes。
15
The top colour is filled with tin paper in a timely manner and cooked and cooled. Wait for the oil back
16
50 grams of moon cake is the right size, and 100 grams of mold can be used
17
Cut one. It's a nice walnut datewalnut date mooncake Make Tips
I'm used to making lunar peel material and then making a pie, and I feel free to wear it