Twin moon cakes
By VicentaLakin
This mooncake is adapted from the traditional bimbo. Although the original name was used, the concept was changed. Neither did it follow the original pattern nor completely changed the shape of the finished product. There is a mix between the traditional internals and the wide-bread skin。
Recipe Recommendations
- cooked flour 100 grams
- white sugar 150 grams
- oil 75 grams
- white sesame 25 grams
- black sesame 25 grams
- walnut kernel 10 grams
- peanut 15 grams
- Winter melon strips 22 grams
- Preserved cherry 15 grams
- rose sauce 13 grams
- Canton style cake dough
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Twin moon cakes
1
Prepare the material
2
Scratch the dried nuts and the nuts into a big bowl, evenly mixed
3
Add Sugar
4
Combination
5
Add rose sauce and oil
6
Combination
7
Pour it in
8
Combination
9
It splits into 16 grams of a little ball and 13 grams of a pot
10
Put the noodle down
11
Put the material in
12
Wrap it up like a bag of soup
13
Shut up and do it one by one
14
A small amount of flour in the moon cake
15
Put it in the moon cake
16
Put it on the desk
17
Push out the flowers
18
Put it in the oven, put it in the oven at 200 degrees preheat, for about five minutes
19
Take it out, brush the egg fluid, put it back in the oven, and bake it for 10-15 minutes
20
The surface is yellow and yellowTwin moon cakes Make Tips
The ratio of skin to filling here is about 4:6. In fact, this kind of filling is more suitable for old-fashioned mooncakes, and it seems better if the skin is larger than the filling. The ratio of skin to filling can be used to 6:4.