Green bean milk mooncake
By VicentaLakin
I made mooncakes for the Mid-Autumn Festival, and I had a lot of self-made gold-salary milk yellows and green bean sands, and I accidentally made nine mooncakes on the left and on the right, and I changed them to different mooncake molds. It was really good and delicious, and it was just too much of an addiction to make mooncakes. Today we share the green bean and milk moon cake. The green bean sand was originally light yellow, and you see green in the picture because of the natural spinach powder; the mid-tips and the high-temperate moon cakes baked with ointment and the fragrance. The long story is short, and the article is followed by a simple production of a gold-salary yellow ball and milky green bean sand, which, if you want to see it in detail, you can find the corresponding article on my home page, which is well-documented and worth collecting。
Recipe Recommendations
- medium-gluten flour 50 grams
- mung bean paste 180
- invert syrup 35 grams
- corn oil 12 grams
- Jianshui 1 gram
- Jinsha Flowing Heart Ball of 6
- Brush the surface with egg yolk liquid a little
- milk fragrance
- baking
- an hour
- ordinary
Steps for Green bean milk mooncake
1
The material is ready; the ball is not frozen back in the fridge for the time being; green bean sand is made of spinach powder。
2
Corn oils, transformation syrup, water in the basin, and evenly mixed with eggs。
3
Rolling into flour, slashing it with a razor。
4
The skin weighs 15 grams and the green bean is 30 grams because the heart ball weighs 5 grams, and the three add up to 50 grams; the ball is rubbing。
5
One-time gloves were worn throughout the operation, mainly for visceral effects; a soybean sandball was drawn into a bowl, and the gold sand ball was placed in it, the package was solid and the others were then completed。
6
Take a month's pasta, flatten it, put on a soybean ball, and put the skin up into a bowl。
7
The package is tight。
8
A small amount of flour is distributed on the plate and each package is placed on the flour to prevent it from being glued to the plate。
9
The ball is covered in thin one-sided powder and placed in a 50-gram mold。
10
Put a little pressure on the plate and remove the mould; if the dish is flat, it can be pressed directly in the dish, reducing the number of moves and preventing the deformation of the moon cake。
11
Change the flowers and crush the new ones。
12
And another flower, and another flower。
13
Each one of them will be placed in a tarp-painted grill, leaving a gap; a blackboard will be struck: if you want a permafrost, the moon cake will be frozen to the inside and then roasted hard; if you want a non-mobile yogurt, it will be delivered to a pre-hot oven。
14
The moon cake surface is sprayed with fog, in the middle of a pre-heated oven, with 160 degrees of fire up and down and baked for five minutes。
15
It was removed with wool brushed with egg yolk and brushed gently on the surface of the moon cake。
16
Back in the oven, 160 degrees for 15 minutes。
17
The moon cakes are very soft after the oven is out, they are left behind for five minutes before being transferred to the hanger, are completely cool and sealed, are fully consumed within three days of room temperature and 10 days of refrigeration。
18
Green bean and milk mooncake, fragrance and good nutritionGreen bean milk mooncake Make Tips
1. The temperature and timing of the bakery is adjusted to the actual situation in which the oven is used; 2. The ointment of the egg yolk can be diluted with cold water and the brushing of the surface of the moon cakes with a few brushes on the side of the bowl, which can prevent confusion as a result of excess yolk。