White bean mooncake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 320 grams
- invert syrup 210 grams
- peanut oil 80 grams
- Jianshui 5 grams
- milk powder 20 grams
- Big white kidney bean paste 450 grams
- sweetening
- roast
- an hour
- ordinary
Steps for White bean mooncake
1
Converted syrup, peanut oil, placed in clean stainless steel basins and sifted into low-banded flour. Beds and water are distributed in a scale of 1:4 and beryllium. Add water to the basin, rub it in a smooth face, wrap it with a membrane and room temperature for an hour。
2
A small group of 38 grams divided into 18 pieces。
3
And split the large white bean sand into a small equivalent of 25 grams, and 18 copies。
4
Put your hands on the skin with a small noodle, then wrap up the large white soybean and close down。
5
We've got a little bagel that's wrapped up in a moon cake。
6
Put the moon cake in the oven and spray water on the surface. The oven is 150 degrees preheated for five minutes and the oven is placed in the middle. The oven is 160 degrees, it's baked for 15 minutes, and the moon cake is stylish。
7
Take out the stencils and put them in the oven for five minutes。
8
Freshly baked mooncakes are hard, and after three days of sealing, they eat. Because the moon cakes have a gas season。