Pumpkin bean mooncake
By VicentaLakin
Today, when you open the fridge and you see two of the old pumpkins, you're all busy making moon cakes, and today you're making a simple, non-boiled mooncake
Recipe Recommendations
- pumpkin puree
- glutinous rice flour 150g
- low-gluten flour 50g
- Cooked glutinous rice flour appropriate amount
- red bean paste 400g
- sweetening
- baking
- an hour
- senior
Steps for Pumpkin bean mooncake
1
Frozen pumpkins in the fridge
2
Put it in the pot
3
Make a pumpkin mud, and add rice powder and low powder
4
It's a little hard
5
Half an hour later, it splits into 25 grams
6
Red bean sand splits into 25 grams
7
Take a pumpkin noodle and flatten it
8
Shut up and wrap it up
9
We'll wrap up the dough, take a proper amount of powder, use our favorite molds, and hold them down
10
Putting in the disc
11
Put it in the steam pan
12
Coldwater fire evaporates for 12 minutes
13
Done
14
Done
15
Done
16
Pumpkin's so sweet and sweet
17
IT'S A SOFT Q。