♪ Taste the bean moon cake ♪
By VicentaLakin
Sometimes what we need is just a starting point, and then everything goes the way we want. Like me, like making mooncakes. I've been lazy and I don't want to move, but I've been convinced I've made an ice-covered moon cake. So, this moon cake with a light fragrance of tea — a wide-ranging bean saloon. The moon cake was not said, but, during the return of the moon cake to oil after it had been released, a motorman accidentally put it together in a box, forgetting that the skin of the moon cake was softer after the return of oil, so one day later, when the moon cake came out, there was a small part of the skin that was stuck to tears! What do you mean, you lost your job? That's the best indication, and next time you'll have to pay attention. Well, that's all this is。
Recipe Recommendations
- ordinary flour 105 grams
- corn starch 25 grams
- invert syrup 85 grams
- salad oil 30 grams
- Jianshui 2 grams
- matcha powder 5 grams
- White bean paste filling 320 grams
- sweetening
- baking
- an hour
- senior
Steps for ♪ Taste the bean moon cake ♪
1
The alkaline surface and water are to be replaced by 2 grams of ointment at a ratio of 1:4 and mixed in the transformation syrup。
2
Put the edible oil in the transformation syrup, and mix it evenly。
3
The flour is mixed with corn starch and is fully evened。
4
Converted syrup with oil and water pours into flour, and tumbles into the face of a soft eardrum。
5
Add tea powder to be fully smoothed and the film to be sedated for an hour。
6
Split the mooncake skin into 15 grams of the agent。
7
The white bean sand is divided into 40 grams of heavy bean sandballs, which are condensed with hands。
8
Take a tea lunar skin and press it with your hand into a thick circle on the middle edge。
9
Put a bean sandball in the center。
10
The two hands go up with the moon cakes。
11
Shut up, gently roll round。
12
The packed moonbread ball rolls around the flour and shakes off the extra flour。
13
Put it in the moon cake mold。
14
It's better to press the shape of the moon cake in a board of tin paper。
15
So do all the mooncakes。
16
The oven is preheated at 185 degrees with a light water spray on the surface of the moon cake。
17
The moon cakes are roasted in the oven for about five minutes, and the surface is condensed and a light egg fluid is extracted. Once again in the oven, turn 175 degrees and bake for about 10 minutes to light colour on the surface。♪ Taste the bean moon cake ♪ Make Tips
1. The freshly baked Guangzhou-style mooncakes are relatively hard. If they are sealed and placed for a day, they will become soft after they are returned to oil and will taste better.
2. Because Cantonese-style mooncakes have relatively high oil and sugar content, elderly people and children with three highs should eat them as little as possible.
3. Normal people should not consume it too much at a time. Only about one piece at a time will be enough.
4. Cantonese-style mooncakes are relatively greasy. When eating, soak a cup of tea and drink while eating, which not only relieves the boredom but also helps digestion.
5. Home-made mooncakes do not have any preservatives or other ingredients added. It is recommended that you should not make too many mooncakes at one time. They need to be refrigerated in the refrigerator and eaten as soon as possible to prevent deterioration.
2. Because Cantonese-style mooncakes have relatively high oil and sugar content, elderly people and children with three highs should eat them as little as possible.
3. Normal people should not consume it too much at a time. Only about one piece at a time will be enough.
4. Cantonese-style mooncakes are relatively greasy. When eating, soak a cup of tea and drink while eating, which not only relieves the boredom but also helps digestion.
5. Home-made mooncakes do not have any preservatives or other ingredients added. It is recommended that you should not make too many mooncakes at one time. They need to be refrigerated in the refrigerator and eaten as soon as possible to prevent deterioration.