A wide-range mashed pea mooncake

Recipe Recommendations

• ordinary flour 100 grams
• skim milk powder 7 grams
• invert syrup 75 grams
• corn oil 25 grams
• Jianshui 2 grams
• Home-made jujube paste red bean paste appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for A wide-range mashed pea mooncake

1

Prepare the raw materials you need。

2

When the glucose is mixed, then the corn oil continues to be evenly mixed to emulsed。

3

Add milk powder and sifted flour。

4

Scratch and flatten the face of the face, covering it for two hours。

5

And split the fine pasta into 15 grams and the date-palms into 35 grams and rounded it。

6

A small amount of flour is placed in the mould to protect it from adhesive。

7

Take a little noodle and flatten it with a little palm, and put it in a datedock sandball。

8

The skin was slowly pushed up with its hands until it was completely wrapped in soybean sandballs and slightly rounded。

9

A little flour on the moon cake and then put it in the mold。

10

Put it in the oven, press it down and draw a clear line。

11

Then bring up the tatters and bring out the cakes。

12

A small amount of water mist is sprayed on the ready-made pastry surface and placed in a pre-heated oven 175 degrees and 5 minutes of static。

13

After five minutes, it is taken out and then painted with a thin egg fluid (only the bouquet)。

14

The temperature of the oven is reduced to 150 degrees, and the cake that is painted with egg fluid is put in 15 minutes, so that it turns yellow on the face of the cake, and the drums are drawn in the middle. They are to be taken out until they are completely cooled, and then put in a fresh bag and sealed, so that they can be eaten when the oil is returned。

A wide-range mashed pea mooncake Make Tips

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