Bean-salm bean mooncake

By VicentaLakin

Bean-salm bean mooncake
Mooncake. First roast this year. Ten hands first

Recipe Recommendations

  • medium-gluten flour 100g
  • Swire invert syrup 70g
  • peanut oil 17g
  • Jianshui 2g
  • honey beans appropriate amount
  • red bean paste appropriate amount
  • egg yolk liquid appropriate amount

Steps for Bean-salm bean mooncake

  • 1
    It's pouring into the bowl to convert peanut oil。
  • 2
    Smash it evenly with an egg。
  • 3
    Scan low powder。
  • 4
    Scratches or razor blades were used to form groups, which were put into the fresh bags for two to three hours。
  • 5
    Bean and soy sauce weigh 43 grams。
  • 6
    Quite a group。
  • 7
    Split the waking noodles into ten。
  • 8
    About 19 grams each。
  • 9
    Take a noodle and flatten it in a circle and put a bean-salm bean pie。
  • 10
    Push up with the tiger's mouth and have a balanced package。
  • 11
    A light and thin roll of corn starch。
  • 12
    Put it in the moon cake。
  • 13
    Press a month's cake and spray some water in front of the oven。
  • 14
    The oven is preheated at 180°C mid-level for about five minutes, and the moon cake is stylished。
  • 15
    The yolk and a little water mix. No silica brushes for egg brushes。
  • 16
    The soft hair brushes the extra yolk on the side of the bowl, the thin brush on the moon cake
  • 17
    Re-placed in oven 180°C for about 15 minutes
  • 18
    Freshly baked mooncakes are soft, they become hard when they are cold, they are completely cooled and sealed for oil。
  • 19
    I'll be back in two days. The moon cakes are better colored after the oil
  • 20
    Cut it off

    • Bean-salm bean mooncake Make Tips

    Just a thin, light coat of yogurt. Don't be greedy。

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