Green bean saloon mooncake
By VicentaLakin
Recipe Recommendations
- medium-gluten flour
- Jianshui 4g
- invert syrup 170g
- corn oil
- Mung bean paste filling 500G
- salted egg yolk of 9
Steps for Green bean saloon mooncake
1
A little white wine was sprayed with salty yolk, and the oven was fired 180 degrees and 5 minutes。
2
In the bowl, transform sugar, corn oil, water, evenly mixed。
3
Added medium-banded flour and gish flour, evened to dry powder with a razor。
4
The corset covers the skins of the pies, which wake up for about two hours。
5
Prepare a green soy sauce for the Guangzhou winer。
6
Put green bean sand on a scale of 55 grams each。
7
Pack in an egg yolk and close it with the tiger's mouth。
8
The pie skin weighs 30 grams each。
9
The skin was flattened into an egg yogurt soybean sap and slowly pushed up with the tiger's mouth position。
10
The moulds were painted with a little corn oil and placed 100 grams of moon cake embryos in the moulds。
11
Press the flower type, set it on the grill, spray a little bit of fog, and warm the oven 200 degrees in advance。
12
In the oven, the mid-level fire/air roast is set at 200 degrees for 5 minutes。
13
Five minutes later, a thin omelet was removed from the brush。
14
Go back to the oven and bake for 12 minutes, observe the colour of the moon cake, and make appropriate tin paper。
15
The moon cake is dryed out and put into the moon cake embryo。
16
It'll be two or three days before the cake comes back。