Peanut mooncake
By VicentaLakin
Instead of the traditional mooncakes, the peanuts made today are soothing from skin to pie
Recipe Recommendations
- low-gluten flour 300 grams
- corn oil 100 grams
- sugar 80 grams
- corn syrup 15 grams
- eggs 25 grams
- water 25 grams
- Aluminum-free baking powder 1.5 grams
- baking soda 1 gram
- cooked medium gluten flour 125 grams
- Cooked peanuts 140 grams
- cooked white sesame seeds 40 grams
- white bean paste 50 grams
- peanut butter 50 grams
- egg liquid a little
- sweet fragrance
- roast
- an hour
- divine level
Steps for Peanut mooncake
1
Peanuts bake first, go to the skin, and break into peanuts。
2
Add pre-cooked white sesame, mix it up, and then add all the foods in the pie, so that it can be formed in groups with one hand。
3
Split 30 grams of a little agent。
4
The oil and sugar in the main material are evenly mixed, with syrup and water mixed to the point of total emulsion, and then with low-stuff powder, powdered powder, small soda and evenly mixed。
5
As long as there is no dry powder, there will be no overstretch, and there will be no stretching。
6
It's 25 grams of a flat little agent, and it's fine。
7
Take a pie skin, press a circle and wrap it in。
8
Put it in the mold, crush it into peanut shape, and then put it in the oven。
9
The surface is painted with thin egg fluid。
10
In a pre-heated oven, 180 degrees, mid-level, 15-18 minutes of roast, with tin paper in the middle depending on the top colour。
11
Okay。
12
It's delicious. It's a lovely moon cake。
13
With a tomato moon cake, a good thing。Peanut mooncake Make Tips
This moon cake can be a little thicker and the soothing better。