A broad red bean saloon

1

Red bean sands practice: rinse red soybeans and soak them with water for half a day。

2

It washes well-boiled red beans several times, adds twice the amount of cold water to the bean body, boils all or half the quantity of soybean water with a fire until it is released, and adds cold water at a height of 1-2 cm of soybean grain, boils with a medium fire until the soybean skin is broken, softness of the bean heart, and closes the fire for 20-30 minutes. Water has been changed many times to wash away the impurities of the bean skin and keep the bean fragrance and color perfect

3

Boiled red bean grains into the sifting net and then rinse them with a spoon to wash them。

4

And pour out the extra water from the soybean sand。

5

And pour red bean sand into the sack and squeeze out the water. The red bean sofa can't be dry, otherwise the red bean soy sauce will spread and affect the taste

6

Finish good red bean sand. (The completed red bean sand is to be made or stored in a freezer as soon as possible, otherwise the mutated red bean bean bean beam is to be made。

7

groundnut oil and fine sugar are placed in the frying pan, and they are fully melted by medium fire。

8

Join the red bean sand and fire the whole time。

9

When the material is thick enough, the fire is replaced by a malt sugar that melts to 60 degrees。

10

If you can't stick it to the red beans。

11

A wide-range red bean saloon: to place transformation syrup and water in containers, fully evened with rubber razors. ♪ Full and balanced is the key to good pie ♪

12

A two-thirds mass of low-banded flour is sifted into the packaging with mixed transformation syrup and aqueous solutions。

13

Add peanut oil。

14

A rubber razor was used to make it roughly sticky, covering it with a moisten of 30-60 minutes, making it more evenly absorbed。

15

The remaining one third of the low-banded flour is sifted into loose paste。

16

A rubber razor was used to smooth the surface of the face of the face, re-stamping the film and relaxing it for 20 minutes. ♪ A wide-bread corset is best plastic in an hour, preferably in an hour ♪

17

Noodles: 16 loose, 20 g each, rounded. Plutonium: 16 copies each, rolling circle。

18

Take a pie skin and flatten it with the palm of your hand, and put the piece of pie in the middle of the dome。

19

Put your thumb on the material and push your face up with the tiger's mouth and squeeze it. (As a result of the thinness of the broad mooncake skin, you have to push the skin slowly with your hands in order to avoid a trap or a break)

20

The softer skin of the wide-range moon cake requires a thin layer of condensed flour on the wrapped red bean saloon. "You have to brush a thin layer of hard-wired flour with a brush that's redundant."

21

Before entering the module, high-banded flour was placed on the moon cake and attached to it, followed by the brushing of extra high-banded flour. Powdering is so that the post-mode moon cakes are attached to the moon cakes

22

The power of the improbable noodles needs to be averaged in order to break out a clear line。

23

Plot the pressured red bean saloon into the grill, brushing the extra powder on the saloon with dry hair and humidizing it with water。

24

In the oven, which is preheated at 220 degrees, there is a high level of fire, a low level of fire, about 6-8 minutes of roasting, and it is slightly coloured from the skin of the cake。

25

An egg yolk, a third of the total egg fluid and a few salad oils are smoothed and made into a spare egg yolk。

26

When the moon cake cools to 50 degrees, it is brushed twice with a brush so as to make it more evenly coloured. "When the brush is covered with yolk, the extra egg fluid should be squeezed out on the edge of the container, otherwise too much egg fluid can affect the font on the skin surface and the texture will be clear."

27

After brushing the egg fluid, it is placed in a pre-heated oven of 200 degrees, with a high level of fire, a low level of fire, and 8-15 minutes of roasting, with gold and yellow。

28

In order to improve the return of the moon cakes, a peanut oil layer should be painted as soon as it is released。

Cantonese Red Bean Paste Mooncake Ingredients: Pastry: 170g low-gluten flour, 100g golden syrup, 50g peanut oil, 5g lye water Filling: 560g red bean paste filling Specifications: 20g pastry skin, 35g filling = 55g x 16 pieces ——————————————————————————————————— 1000g red bean paste base, 180g peanut oil, 200g fine sugar, 100g maltose ——————————————————————————————————— Link to the golden syrup making process: http://home.meishichina.com/recipe-87966.html ——————————————————————————————————— Lye Water Preparation: Place 10g edible alkali in a container and pour in 30g water. Allow it to dissolve completely. Filter out impurities from the alkaline water to ensure it remains pure and clear. Pour the alkaline water into a glass or porcelain container, and store it for two days before use.