Red bean moon cake
By VicentaLakin
Mid-Autumn Day is almost over, and I wanted to make some mooncakes, so I tried it with a lot of interest last night, and I didn't want to do it well!
Recipe Recommendations
- flour appropriate amount
- sugar appropriate amount
- water appropriate amount
- white oil appropriate amount
- red bean paste appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Red bean moon cake
1
Pre-manufacturing oil coatings: oil coating materials are placed in containers. Scratch, sticky, can fall a few times. Scratch it up to a little bit to pull out the film. Cover it, 30 minutes.2
Re-produce the souffle: the souffle material is placed in the container. And formed. It's 30 minutes to cover it.3
There are six oils and soaks, and the pies. Peaks in the soak. Wrap it up. Then lay it flat, and squirt it in the tongue。4
And then the back side starts from top to bottom. 15 minutes and then long. Roll again. Repeat four times.5
Then divided into an average of 10 pieces, cutting the mouth up, flattening, rounding.6
Wrap in the ready bean sand, have the tiger's mouth shut, keep it tight, or it'll show up.7
Brush the yolk on the cake and put black sesame on it.
8
The oven is 180 degrees preheat for 5 minutes, and it's on fire for 25 minutes.
9
It's the first time I've made a mooncake. It looks good!