Bean and coconut mooncake

When a family makes moon cakes, it's not too distant to eat. It doesn't have to be mid-Autumn. You can eat a few snacks when you're hungry. This time, 10 (50 grams) were done: 105 grams of low powder, 35 grams of corn oil/pig oil, 70 grams of transformation syrup, 2 grams of thallium, 200 grams of soybeans, 50 grams of bean and 50 grams of coconut. Skin 21 grams, around 30 grams, 200 degrees baked for 22 minutes, after which the egg brush was taken out in five minutes; it was baked and stored in a cold on the grilled net and refuelled for two to three days。

Recipe Recommendations

low powder 105g
edible oil 35g
invert syrup 70g
Jianshui 2g
coconut 50g
red bean paste 200g
honey beans 50g

sweet fragrance
roast
several hours
senior

Steps for Bean and coconut mooncake

When the water and the syrup are evenly mixed, the food oil is evenly mixed, flour is sifted, gloves are drawn, no dry powder is worn, no face rubs, no over-creaking of the noodles, and it's cramped。

The membrane freezer, which is mixed and even, is two hours away. Pumps were prepared during the laxity of the noodles: the soybeans and beans were evenly mixed into the coconuts, and a bit of milk was dried. There are two ways to add coconuts: soybeans and beans are evenly split into 10 small groups, rolling around the coconuts to wrap them up, and two soybeans are evenly mixed with coconuts and even with a little milk. Whatever. I like to eat coconuts, so I put coconuts in soy sand。

Quite a bit of pie paste, divided into 10 pieces, to take a bag of pie, slowly push it up, and crush it with a mold. Then do it。

Preheat oven 200 degrees。

Put it in there for 22 minutes, bake it for five minutes and then take it out and brush it quickly. It's a handbrush, a brush, a color imbalance, a clear line。

Seal it when it's cold, put it back for two to three days, then eat it again, softly, and smell it. Why don't you do it yourself。