A broad rose red bean moon cake
By VicentaLakin
Healthy mid-Autumn bread comes from a mix of roses and red bean powder, and roses not only make pies, but also make pies。
Recipe Recommendations
- Jianshui 2.5G
- medium-gluten flour 65g
- invert syrup 62.5g
- peanut oil
- red bean powder 42g
- dried roses 0.5g
- dragon fruit powder 1g
- sweetening
- roast
- half an hour
- simple
Steps for A broad rose red bean moon cake
1
...the formula does not need to wake up, so the package is 30 g in advance. i made my own sweet peanut roses。
2
The feeling, as illustrated, of mixing water, transformation of syrup, peanut oil into droplets。
3
Placing barbed flour, dry roses, red bean powder and flamingo powder in mixed syrup, rubbing up and down (no more rubbing, no more particles)。
4
skin 22g/scroll, divided into nine. pack a coat of skin, evenly flat, to prevent the appearance of the material, and lastly, a layer of powder to prevent viscos。
5
at this point, the pre-heat oven windplace model is 190°, which equalizes the pressure by decompression of the wrapped face. put it in a pre-heat oven 190o for seven minutes and put it out for 10 minutes. an egg yolk with 10 g of water is evenly mixed, and a layer of egg fluid is brushed with wool and a layer of gold powder is added to the omelet。
6
The oven will be moved to the oven at 170° and will be baked with tin paper for 12 minutes. You like surface oil to spray a peanut oil when you're out of the oven. When it's done, it can be stored in a bag until it's warmer, and in three days the oil will look better, and the sugar-free cane-converted syrup will be slower。