Coco Bean Mooncake
By VicentaLakin
This broad moon cake, unlike before, added cocoa to the moon cake powder, changed the color of the moon cake, and, of course, changed the taste, not the yolk, but it -- honey beans, sweet, sweet, smelly, better。
Recipe Recommendations
- mooncake powder 100 grams
- cocoa powder 4 grams
- invert syrup 75 grams
- peanut oil 25 grams
- mung bean paste stuffing 100 grams
- honey beans 25 grams
Steps for Coco Bean Mooncake
1
I'll mix the mooncake with the cocoa powder。
2
The transformation of syrup will be even with peanut oil。
3
#Sift the powder mixed with cocoa powder in the transformation of syrup and peanut oil。
4
I've got my hands on it。
5
The moon cake mold is 65 grams, plus the bean is wet, so it's thicker, it's 40 grams a ball, and green bean sand is divided into 20 grams。
6
Take a green bean sand with a big finger。
7
Middle bag of bean, about five grams。
8
Wrap it round。
9
The skin is flattened with its hand, and the green beans and bean balls are wrapped in the middle。
10
Mooncake molds can be used to make a small amount of mooncake powder a viscous effect and then place the packaged mooncake balls in it。
11
Crush the pattern on the non-glubber dish。
12
The oven is preheated, 180 degrees, up and down, mid-level, about 20 minutes. It's cold out of the oven, sealed and waiting for return oil, and can be tasted in about two to three days。Coco Bean Mooncake Make Tips
If the moon cakes are to be baked, the midgets will be dry, the slightly wet wraps will be slightly deformed, the skins may be thicker and better. 2. The temperature and time of the oven shall be adjusted according to its own oven。