A wide range of potato moon cakes
By VicentaLakin
This time, it's a little thinner than the last time, a skilled friend can cut the weight of the cake, and the thin ones will eat better, of course, and it will be harder to wrap。
Recipe Recommendations
- low powder 150 grams
- purple potato appropriate amount
- butter appropriate amount
- Jianshui 3 grams
- edible oil 30 grams
- Chengfen appropriate amount
- invert syrup 100 grams
- white sugar appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for A wide range of potato moon cakes
1
Pie-skin spare。
2
It's a spare。
3
Conversion of syrup, water, oil for consumption mixed into large bowls。
4
Scan low-banded flour。
5
It's mixed into a flat noodle, covered with a red film for an hour。
6
Potatoes go and wash, slice。
7
Put it in the steam pan, steam it。
8
Press the fine mashed potatoes。
9
Put it in a non-clave pan and add a proper amount of butter。
10
Fire the excess water and add a proper amount of sugar and powder。
11
potato puffed up and split into a ball of 27 g。
12
wake up, faceballs split into 18 g a ball。
13
The ball is placed on a skin-covered film, and is placed on the lasagna tablet by a circle (sizing with soybeans in size)。
14
A light closing, then a round in the palm。
15
A small amount of low powder in the skin (preventing adhesion)。
16
The ball goes inside the mold。
17
Plugged in a grilled oilpaper, with light pressure (not too hard), then disfigured。
18
Well done mooncake, neatly in the grill。
19
Refrigerator preheat 200 degrees, mid-level, 20 minutes. After five minutes of roasting, take out a full egg fluid。
20
Go on and bake for another 15 minutes. Just take it out. One day, it'll be more beautiful when it comes back