Rose ham mooncake
By VicentaLakin
Too thick a syrup and water are back to the oven, and there is no collapse. The rose sauce is slowly consumed in the day, and a pot of rose soy sauce is made to make the moon cake, and the rest of the ham is stuffed into it for a sweet, salty mooncake. Feels good。
Recipe Recommendations
- Rose bean paste filling 200 grams
- winter melon 65 grams
- cooked ham 165 grams
- white sesame 20 grams
- low-gluten flour 180 grams
- invert syrup 125 grams
- peanut oil 45 grams
- alkaline water 2 grams
- salty and sweet
- baking
- several hours
- simple
Steps for Rose ham mooncake
1
Pumps: 200 g for rose beans, 65 g for winter melon, 165 g for cooked ham and 20 g for white sesame。
2
Ham goes to the skin, cut to the size of green beans。
3
Put them in roses and cucumbers, and they're fully tuned。
4
Add white sesame。
5
Grab into groups。
6
Split into 16 equals, back up。
7
Skin: 180 g of low-banded powder, 125 g of sugar, 45 g of peanut oil and 2 g of alkaline water。
8
Pour alkalin water into transformation syrup and mix it evenly。
9
Add oil, mix evenly。
10
Roll in flour。
11
Smashed in flat noodles, covered in skin film, loose for half an hour。
12
Split into 16 equals。
13
Take a piece of pie, flatten it, put it in。
14
Put the pie up, wrap it up。
15
Shut up, circle。
16
One by one。
17
Put it in the powdered mould。
18
Put it on the desk and press it down。
19
Pick up the mold, light distillation。
20
Put it in the oven and spray it。
21
Put it in a preheated oven, mid-level, 200 degrees of fire, 170 degrees of fire and about five minutes of roasting。
22
It's stylished, and it's taken out. Put it back in the oven for about 10-15 minutes。
23
The surface is yellow, out of the oven。Rose ham mooncake Make Tips
Rose bean pie can be found in past recipes. The proportion of individual food items in the material 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。