pineapple bean salsa mooncake
By VicentaLakin
I'M SO DELICIOUS! IT'S ALMOST MID-FALL! IT'S A LOCAL TRADITION OF SU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU-SOU! IN RELATIVE TERMS, IT'S MORE POPULAR, IT'S CLEAN, IT'S A THIN LAYER OF PIE COVERED IN ALL KINDS OF PIE! IT'S OILY, IT'S ALL MADE, IT'S BEAUTIFUL! THE CHINESE SKIN IS NOT SO MUCH FUN! LEATHER: PUMP RATIO: 1:92:83:74:6 ALL! GENERAL, BETWEEN 2 AND 3, 75 G MONTH CAKE, 20 G PI + 55 G PIE. NEWMAN'S RECOMMENDATION 4:6 IS 30 GRAMS, 45 GRAMS OF PIE. EGG FLUIDS: THERE MUST BE A SMALL AMOUNT OF FINISHED TEXTURE! NICE COLOURS! NOT BLACK FACE! SAVE: BAKE FINISHED WITHOUT TOUCHING THE MOON CAKE WITH YOUR BARE HANDS. DETO + DEOXYGENT + MACHINE BAG! WARM: THE 85L OVEN THIS TIME, THE TEMPERATURE OF THE OVEN WILL BE ADJUSTED TO THE HOME WARM
Recipe Recommendations
- medium-gluten flour 200 grams
- Jianshui 4 grams
- invert syrup 140 grams
- peanut oil 50 grams
- pineapple filling 550 grams
- bean paste 440 grams
- corn starch appropriate amount
- Fresh egg yolk
- salt 0.5 grams
- milk 5 grams
- corn oil 0.5 grams
- sweetening
- baking
- several hours
- divine level
Steps for pineapple bean salsa mooncake
1
Preparation material. Plutonium is marketable (self-made, with shorter shelf life)。
2
Peanut oil, transformation syrup, water pouring into the clean basin。
3
Middle-banded flour sift in。
4
CUTS TO DRY POWDER, FOLDS WITH PVC GLOVES AND PRESS A FLAT-HOMOUS FACE. FILL IN A FRESH BAG, WARM UP FOR TWO HOURS。
5
Fifty-five grams of pie, in the order of rounding。
6
Wake up, break it into 20 grams, cover it up, prevent dry skin。
7
BRING PVC GLOVES ALL THE WAY. ROUND THE SKIN, PUT IT IN THE PALM OF THE LEFT HAND, PRESS THE THIN CIRCLE WITH THE RIGHT HAND
8
Put the pie ball on it, flip it, drop the pie ball on it, put the pie skin on it, flip it。
9
Turn your left hand and close your right hand. It has to be slow. It's thinner。
10
Keep your mouth shut and film a thin layer of corn starch. Flattening。
11
Preheat ovens, 220 degrees up and down, must have enough preheat time. Put the moonbread in a stylist, put it on the grill, and press it evenly。
12
Lift the mold, easily remove it, predict the location, and press not to move. Pack one down。
13
All packaged, surfaces squirming water to prevent skin cracks during roast
14
Put it in the lower part of the oven, up 210, down 200, for 10 minutes。
15
Some of the omelet materials are evenly sifted。
16
Roast it out, put it in
17
Scratch the egg fluid with wool, scrape it on the side (the rookie can put the brush with the ooze on the oil sheet, scratch it gently, scrape the extra egg fluid) and quickly brush the egg fluid on the surface of the moon cake, brush it twice, and not over and over again. It's too heavy, and it looks darker when it comes back。
18
Put it in the oven, which is still in operation, and turn it down to 180 and bake it for 12 minutes. It's so cold, it's so cold, it's so cold
19
Done
20
Done