Peach pine pine cream moon cake

By VicentaLakin

Peach pine pine cream moon cake
Peach skins, which originate in Peaches, Japan, are made of white beans, milk, cream, yolk, etc., with a delicate taste. The combination of peach peels and medium mooncakes is not only a change in the formula for high oily, sugary, medium leather, but also a much higher amount of mooncake color because of its colour. This moon cake I'm making today is the peach peel, but I don't put yolk on it because I use the yolk, and there's eggs and salty yolk in the yolk, and I think it smells good enough to save the yolk in the peach. It's not just nice skin, it's delicious. It's the first time I've tried to put a pine in a yellow pate, so I know they're really nice. Pine makes the yellow pate smell better。

Recipe Recommendations

  • Big white kidney beans 250g
  • maltose 60g
  • butter 20g
  • milk powder 25g
  • white sugar 60g
  • flour 15g
  • red rice flour 1/8 teaspoon
  • matcha powder 1/2 teaspoon
  • mustard olive oil 50g
  • cream yellow stuffing 250g
  • pine nuts 65g

Steps for Peach pine pine cream moon cake

  • 1
    I'll put the well-made yellow tea and baked pine on the plate. Pine, I used to mix it with marmalade and bake it
  • 2
    We'll rub it evenly with the yellow pap
  • 3
    Do Peaches under there. When the white beans were immersed one night, the skin was stripped off, and it was easily removed。
  • 4
    The skinless beans are put in the electric table, water is not enough for the beans
  • 5
    I put it in the breaker, and it's so delicate
  • 6
    Put it in the toaster, use it to flip, add 30 grams to the evaporation
  • 7
    Joining the malt sugar and the white sugar continues to fire for about 10 minutes
  • 8
    Put the butter in it and melt it completely
  • 9
    I'll pick up the soybeans and mix the milk and flour
  • 10
    Take 100 grams of pomegranate and add the red chorus to the flat
  • 11
    Take another 100 grams and add a smooth tea
  • 12
    Two colored noodles are ready
  • 13
    It splits the noodles into 20 grams and the pine cream into 30 grams
  • 14
    The cuisine lunar mold, the pick-up cherries, take a little red face, press it on, fill it up
  • 15
    Then you wrap it in green leather
  • 16
    Put it in the mold
  • 17
    When you're pushed out, you're made of other shapes, the same way, or you can use a colored skin to make it pure
  • 18
    After the 160-degree preheat on the oven, the mid-level is down and roasted in the oven for 15 minutes. Be careful not to make it colored or affect beauty
  • 19
    Baked peach peels, not looking beautiful. To make it clear, it's a little tougher, the seal box will be frozen in a day, the oil will go back, and the surface dry powder will go
  • 20
    To illustrate, the freshly baked mooncake skin is a little bit stiff, the sealed box is stored for a day and the oil will return, and the surface dry powder will be absorbed, and the color will be better. It's a shame I'm making it all right. It's a good day without this. It's just three left after a day
  • 21
    Cut it open and look at the pie
  • 22
    I've made a lot of skin. It's 200 grams of milk. The rest is made of bean。

    • Peach pine pine cream moon cake Make Tips

    I've made Pido, which is always 650 grams of peach plum, and this time I've made 10 milk platinums, 200 grams, and I've made extra bean pies. Those who want to make this moon cake can scale up the amount of the fur。

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