White Lotus and Red Bean Sands
By VicentaLakin
Again in mid-fall of the year, despite the variety of monthly cakes sold, which are so dazzling, and the fact that a few beautiful boxes of them have been received in the home, I prefer to make a few mooncakes of my own, which are both fun and ceremonial, as well as making a few sweet ones based on my own taste. Broad mooncakes are almost the main market for mooncakes, and this year, apart from ice peels and fresh meat sauerkrauts, my favorite is wide mooncakes. The approach is simple, with different moulds presenting different “smelts”. I'm lazy, I don't make it myself, I'm using ready-made low-sweet lubricant and low-sweat bean sand. I've tasted it. It's a lot less than normal. The moon cake mold uses the new moon cake mold of the French baker, especially with the words "home and everything." Words, more visible paths, beautiful atmosphere. For every two mooncakes, one flower is replaced, although a little busy, but the finished product is very beautiful and it smells like a big holiday。
Recipe Recommendations
- Cantonese mooncake powder 200 grams
- golden invert syrup 150 grams
- corn oil 50 grams
- Jianshui 2 grams
- Low-sugar white lotus paste filling
- Low-sugar red bean paste filling
- salted egg yolk of 16
- Brush egg yolk on the surface one
- Egg yolks with cold water 5 grams
- sweetening
- baking
- an hour
- ordinary
Steps for White Lotus and Red Bean Sands
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(b) The preparation of the lunar cake leather and the pie; the wide-range lunar powder can be replaced by the barbed flour, the lilies and soybeans can be self-cooked, and the vacuum salty yolk can be replaced by fresh salty yolk; the vacuum of salty yolk needs to be unfrozen 24 hours in advance and in the vegetable oil, either roasted or baked
2
(b) The mixing of transformation syrup, corn oil and platinum water
3
(b) The pouring of wide mooncake powder
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Scratching with razors, with no dry powder, covered with film and 20 minutes of static use
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(b) Lian and bean sands weighing 20 grams each, rounded
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Take a soybean sandball, flatten it, put salted yolk in it
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And wrap the yolk in it with a round of soup, and seal it down
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The same method is used to wrap a lantern with salted yolk
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It's all wrapped up
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All the lantern yolks and soybean yolks have been packed; the white on the right is the mooncake pellets; I use 50 grams of lunar cake molds, removing the weight of 33 grammes of the material, about 17 grams each
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(b) Take a leather noodles ball, flatten it, and put it in a soybean egg
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Seal with a round of soup, and do not leak out the inner cortex
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The same method used to wrap a lotion yolk
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(a) Seal the seals, smooth the round
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These are the prototypes of mooncakes
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(b) The use of their favorite mooncake molds, with some lunar pastry powder or condensed flour, which shakes off the extra powder; the mooncakes are sewn into an elliptical shape, covered in a layer of powder and placed in the mould
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It's a beautiful mooncake
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They can be changed at any time; a small amount of flour can be thrown into them, easily distilled, and the flowers are clearly unbroken
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Every single pressure is placed in the oven without the need for oil paper
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When the oven is preheated, the moon cake is delivered to the middle of the oven, 180 degrees above and below fire, five minutes baked, then brought out, and 5 grams of yolk is brushed on the face of the moon cake; the yolk is not too thick, so the brush can be swung by the bowl, the extra egg fluid removed, then light-sweeped on the surface of the moon cake, so that there is no egg yolk between the stripes
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Re-entry into the middle of the oven with a temperature adjustment of 160 degrees to 15-20 minutes
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When the furnace is out, it is transferred gently to the hanger, which is then stored in the box and is edible after 1-2 days; room temperature or refrigerator refrigeration can be preserved。
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Low-sweet meringues, homemade, sweetWhite Lotus and Red Bean Sands Make Tips
1. When a salt egg yolk is unfrozen for more than 20 hours in vegetable oil, it can be wetted and increased with oil; it can be used directly in a pie or in a preheated oven, which can be baked at 170 degrees for three minutes, and can be fined; 2. The percentage of skin can be 2.8 or 3.7, the less the leather, the more difficult it is to wrap it up; 3. The yolk on the surface can be used directly, or it can be diluted with a little water, and do not come back while brushing, so as to prevent the flowerlines from being touched or the egg fluids from remaining in the line。