Motion moon cakes
By VicentaLakin
THE TEACHER TAUGHT US TO GO HOME AND DO OUR HOMEWORK, AND WE'LL TAKE PICTURES AND UPLOAD THEM. IT'S NOT GOOD ENOUGH TO OPEN UP, IT'S UNEVEN, IT'S OPEN. IT'S OKAY. IT'S OUR FIRST TIME! O-HA-HA
Recipe Recommendations
- flour 900 grams
- salad oil 300 grams
- water 200 grams
- red rice flour appropriate amount
- sugar 50 grams
- sweetening
- roast
- an hour
- simple
Steps for Motion moon cakes
1
Set the water and the sofa for 20 minutes. Water surfaces: 500 g flour, 50 g sugar, 100-150 g salad oil, 200 g water, red chord powder. Flour flour: 400 g flour and 200 g salad。
2
The amount is equal: 30 grams of water surface, 15 grams of oil surface, rounded up in groups; and took a swab, folded into round skin, turned over and wrapped in the middle. Shut up tight。
3
Close the mouth and grow the noodle strips and roll up the rolls. All materials will be handled as above, with all volumes rolled up and closed for 15 minutes。
4
Then he put the rolls up, flattened, grew up again, rolled up. Again loose for 20 minutes。
5
Take a noodle, leave it in the middle, don't cut it open, and cut it so easily。
6
Cut your face down, flattened it, tumbled it to the middle thick and thinly around it。
7
It's important to wrap up 20 grams of soybeans, top of the top, squeeze it up, and it comes up. When you close your mouth, you close it down, you roll around and you make a living。
8
• Placing all raw materials in the oven, preheating the oven, 180 degrees, burning up and down, mid-level, 20 minutes。
9
HongMotion moon cakes Make Tips
1. The method of preparing the crispy dough should be correct, that is, repeatedly push forward with your palm until it is thoroughly rubbed, evenly, and does not stick to your hand. The hardness and softness should be consistent with that of the water-oil dough.
2. If it is made in autumn and winter, cover the dough with plastic wrap when it is loose to prevent the surface of the dough from drying. When rolled out again, there will be cracked surfaces, which will affect the appearance of the finished product.
2. If it is made in autumn and winter, cover the dough with plastic wrap when it is loose to prevent the surface of the dough from drying. When rolled out again, there will be cracked surfaces, which will affect the appearance of the finished product.