Chestnut ham mooncake
By VicentaLakin
Classic traditional pies are tired of eating a market sauna moon cake, inspired by the fact that simple bean saloons can make you feel tired of sweet salty blends and make you feel rich, not tired of chestnuts and ham. First
Recipe Recommendations
- low-gluten flour
- invert syrup 88 grams
- sunflower oil 37 grams
- alkaline water
- chestnut paste 200 grams
- winter melon 100 grams
- cooked ham meat 100 grams
- egg liquid appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for Chestnut ham mooncake
1
Bread skin: 128 g of low-band powder, 88 g of syrup conversion, 37 g of sunflower seed oil and 1.6 g of alkaline water。
2
Pour alkalin water into transformation syrup and mix it evenly。
3
Add corn oil and mix it evenly。
4
Roll in flour。
5
Smashed in flat noodles, covered in skin film, loose for half an hour。
6
Pumps: Chestnuts with 200 grams, Tommelon with 100 grams, Modified ham with 100 grams of decorating: a proper total egg fluid。
7
Scratch the ham into green bean-sized tin。
8
Put the chestnuts, the cucumbers, the ham in the bowl。
9
Full and uniform, standby。
10
Separately divide the pap into 13 equals。
11
Take a piece of pie, flatten it, put it in。
12
Push the pie skin up。
13
Pack it, shut it。
14
Put it in the powdered mould。
15
Put it on the desk and press it down。
16
Pick up the mold, light distillation。
17
Put it in the oven and spray it。
18
Put it in the preheat oven. Middle level, 200 degrees upper fire, 170 degrees lower fire, approximately five minutes warmer to surface。
19
Take it out and brush the egg. Put it back in the oven for about 15 minutes。
20
The surface is yellow, out of the oven。Chestnut ham mooncake Make Tips
One can also use chestnut. 2. The bake time and firepower will need to be adjusted to the circumstances. 3. The fresher moon cakes are dryer and have a better appetite for food after they are put back in oil。