Watermelon mooncake
By VicentaLakin
Looks like a watermelon, eating soybeans, biting down thick bean bees, mixed with black sesame, fragrance of skin, and full of happiness。
Recipe Recommendations
- low-gluten flour 230 grams
- eggs 50 grams
- sugar 20 grams
- salt 3 grams
- matcha 13 grams
- milk powder 60 grams
- butter 150 grams
- White bean paste filling 400 grams
- red rice flour 4 grams
- black sesame 5 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Watermelon mooncake
1
Butter early room temperature melts, sugars and salt are added, and electro-plugs are distributed to light colours。
2
The whole egg was added three times, continuing to melt to its full absorption, and the volume of butter swelled。
3
Sifted in low-banded flour and powdered milk, evenly mixed with razors and covered in flour。
4
Take half the noodles and add tea powder to the green ones。
5
Scratched pasta, green into 18 grams of agent and original 12 gram of facial agent。
6
White bean sands were added to the red powder and black sesame, mixed into a red core。
7
Split the red core into 25 grams of one, rub it in a ball。
8
Take an original noodle, press a circle, wrap it in a corset, round it up。
9
Take another green noodle and even the original corset。
10
With a bowl, tea powder was added to the water and painted on the cakes with a brush。
11
The oven is preheated, 170 degrees up and down, and baked for 15 minutes。