♪ Black wheat and bean saloon ♪
By VicentaLakin
a little change was made by adding black whole wheat on the classic broad moon cake. it's made of red beans. it's not sweet. it tastes delicious. black wheat, leather, combined, seems healthy. red bean salve practices https://home.meishichina.com/recide-4761.html
Recipe Recommendations
- medium-gluten flour 100g
- black whole wheat flour 10g
- invert syrup 70g
- peanut oil 30g
- Jianshui 2g
- tangerine peel red bean paste stuffing
- egg yolk liquid appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for ♪ Black wheat and bean saloon ♪
1
• Combination of syrup, peanut oil and water with hand-plugs。
2
Add barbed flour and black whole wheat flour, evenly mixed with razors until dry powder is not seen。
3
Cover the face with a filament for two hours。
4
quite a piece of cake。
5
the red bean sand is split into 35 g。
6
Take out a one-month pie-skint, wrap a piece of pie, close it tight and roll it round。
7
Pack all the moon cakes and print them out with molds. (Before the moon cake starts the preheat oven, 200°C up and down)。
8
Send all the printed mooncakes to the pre-heated oven, up and down 190°C, mid-level, baked for five minutes, so that the mooncakes can be patterned。
9
...takes out the moon cakes, brushes a layer of yolk on the surface, continues to be sent to the oven, fires 170°C, fires 160°C, mid-levels, baked for 13 minutes。
10
When the made mooncake is dry, it's sealed, and you can eat it the next day♪ Black wheat and bean saloon ♪ Make Tips
1. the platinum soybeans can read my last recipe and you can switch to other pies you like. 2. i use a monthly cake mold of 50g from a french baker, skin: the ratio of the pie is 3.7. and you can adjust it to 4:6, which is easier to pack 3 baked moon cakes and eat them after a day of oil, and keep them under constant temperature seals for about a week. cube can make 13 wide-range moon cakes. 5. once the skin is ready, it must be relaxed for two hours. 6. the timing and temperature of the roast should be adjusted according to the temper of the oven。