Crab moon cake
By VicentaLakin
This crab mooncake is the new favorite in the past month's pastry. I used homemade soy sauce and meat pine mixed, salty, not sweet, or in exchange for your favorite。
Recipe Recommendations
- Cantonese mooncake powder 160g
- invert syrup 110g
- Jianshui 3g
- peanut oil 39g
- bean paste 350g
- meat floss 100g
- salty and sweet
- baking
- an hour
- simple
Steps for Crab moon cake
1
The transformation of syrup, water and peanut oil is poured into the basin, evenly mixed with the manual omelet, and it is emulsed。
2
Roll in flour。
3
Scratches are enough to cover the film and relax for two hours at room temperature。
4
Pumps are ploughed, divided into 30 grams, rounded。
5
The corrugated skin is divided into 20 grams each, rounded and covered with protective film。
6
Squeeze the skin on your left hand and put the pie on。
7
The right hand slowly turns around the skin and pushs it up, sticks it up with the material, clutters through the mouth, and rubs it in an elliptical shape, which allows for modelling. On the surface, a little corn starch or flour is glued, and extra powder is taken。
8
Put the mold in, press down, lift the mold。
9
Mooncakes are placed on a non-adhesive dish, sprayed with a canteen above, which naturally falls on the mooncake。
10
IT WAS PLACED IN THE EASTINGER K40C OVEN, WHICH WAS PREHEATED TO 180 DEGREES IN ADVANCE, AND BAKED FOR FIVE MINUTES。
11
The moonbread embryos are removed, a bit of yogurt is painted with a hairbrush, then on the surface of the moonbread without a brush on the side。
12
Keep it in the oven for about 10 minutes. The roast is finished, the moon cake is taken out and cooled and placed in a sealed box where the room temperature is preserved until the next day, when the oil is returned。Crab moon cake Make Tips
In a clean and healthy environment, homemade materials can be kept for at least three days。