Bean-saloon mooncake
By VicentaLakin
Start thinking about sweet and salty mooncakes, which are rich and not tired, and can be consumed with fresh ham, whose skin is more chewy and abandoned。
Recipe Recommendations
- Red bean paste stuffing 200 grams
- winter melon 100 grams
- ham 100 grams
- low-gluten flour
- invert syrup 102 grams
- peanut oil 37 grams
- alkaline water
- A little egg liquid appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for Bean-saloon mooncake
1
Plutonium: 200 grams of red bean sand, 100 grams of winter melon, 100 grams of ham.
2
Take the ham to the skin and cut it into green bean-sized ding。
3
Put meat, red bean sands, cucumbers together in big bowls, and they're fully tuned。
4
Flat, back up。
5
Skin: 128 g of low-band powder, 102 g of transformation syrup, 37 g of peanut oil and 1.7 g of alkaline water。
6
Pour alkalin water into transformation syrup and mix it evenly。
7
Add oil, mix evenly。
8
Roll in flour。
9
Smashed in flat noodles, covered in skin film, loose for half an hour。
10
Separately divide the pap into 13 equals。
11
Take a piece of pie, flatten it, put it in。
12
Push up, wrap up, shut up。
13
One by one, round。
14
Put it in the powdered mould。
15
Put it on the desk and press it down。
16
Pick up the mold, light distillation. Put it in the oven and spray it。
17
Put it in the preheat oven. Mid-level, 200 degrees upper fire, 170 degrees lower fire, approximately five minutes warmer, then modeled and taken out, with an egg brush. Put it back in the oven for about 15 minutes。
18
The surface is yellow, out of the oven。Bean-saloon mooncake Make Tips
The ratio of bean sand, ham, and winter melon may be adjusted as appropriate. Baking times and firepower need to be adapted to the actual situation. It's better to eat when it comes back。