A wide-range red sugar date mudsand moon cake
By VicentaLakin
A lot of monthcakes last year feel a little lazy this year and a little unmoved. But there's still a little time to study it. It's always for preheating or not, making the bean sauce and making the moon cake. Good thing it tastes good
Recipe Recommendations
- acaroid 300g
- alkaline water 5g
- invert syrup 210g
- salted egg yolk of 16
- peanut oil 70g
- Brown sugar jujube paste bean paste 1200g
- high-alcohol liquor a little
- egg liquid one
- sweetening
- roast
- ten minutes
- ordinary
Steps for A wide-range red sugar date mudsand moon cake
1
Put a high-altitude white wine on the grill and bake it in the oven for eight minutes. The temperature is set at 180 degrees up and down the middle of the fire2
Add peanut oil and alkaline water to the pot for the transformation syrup3
Scratch a little mixed with a scrape and a little even with a single glove. Cover the film and put it warm for 40 minutes4
we'll weigh 88 g with the soy sauce. inside5
I'll wrap the salty yolk in red bean sand6
when red bean sand is wrapped in salted egg yolk, the pie skin is divided into 16 at 37g each. it's 125 g at 37:88, and it's covered with one-time gloves7
When it was all wrapped up, a little powder was spilled over the moon cakes, and a little flipped down to make all of it sticky。8
Choose the flower type according to your preferences, and put it in the mould. Okay9
The oven is preheated 190 degrees in advance and baked in the middle of the fire for eight minutes. Take out the egg fluid and make it for 20 minutes10
The moon cakes are just out of the oven, so don't move them right away。11
It's moving after a little cooling12
So delicious moon cakes are ready13
It's better to put the oil back under seal. It's more deliciousA wide-range red sugar date mudsand moon cake Make Tips
Once the Chinese powder mix has been completed, it must be sedated for full absorption