Sou Bean Mooncake
By VicentaLakin
Recipe Recommendations
- Medium gluten flour 150g
- white granulated sugar 10g
- peanut oil 50g
- water 70g
- Homemade red bean paste 200g
- sweetening
- baking
- an hour
- senior
Steps for Sou Bean Mooncake
1
Let's start with oil. We'll put the tweezers, sugar, water, oil, and we'll put it in a freezer for four hours
2
Take out room temperature back
3
And then we'll make a souffle. We'll mix it up
4
And make noodles
5
It's warmed up, and it's split into eight little ones, and it's covered in a film
6
The tarp is divided into eight little noodles
7
Take a tarp and press it into a pie
8
Shut up
9
Wrap it up
10
The bean sand splits into 25 grams
11
Take a noodle to the tongue
12
From top to bottom
13
We'll do it in a row. Cover the film
14
Get a little face stick when it's loose
15
This time it's a tongue
16
Roll again
17
Cover the membranes for 15 minutes
18
Take a little face stick and press it in the middle
19
Make cake with your hands. Get a red soy sauce
20
Take it easy with the tiger
21
When it's wrapped, put it in a mold, and make cake with your hands
22
The surface is decorated. The oven is preheated at 180 degrees
23
When the heat's ready, put the moon cake in the oven, 180 degrees for 15 minutes, and turn it over for five minutes
24
And then you turn over, and you'll bake it for five minutes, and you'll bake it out of the oven
25
The bag's a technical job. It's not very good. It's a bit of a mess
26
It's special. It's thin
27
It's clear
28
Sweet tastes good