Chestnut mooncake
By VicentaLakin
THE MOON CAKES WERE NEVER TRIED, AND IT WAS ALWAYS VERY COMPLICATED AND DIFFICULT, BUT AS THE MID-FALLS GOT CLOSER AND MORE AND MORE PEOPLE WERE TALKING ABOUT THE MOONCAKES, AND THE BEAUTIFUL DIY PICTURES WERE ROUND AND ROUND AND ROUND, AND I WAS THE ONE WHO HAD THE IRRITATION, SO AFTER A COUPLE OF MOMENTS, I FINALLY RELEASED THE MOONCAKES BY MID-FALL, AND I WAS VERY SUCCESSFUL AND SATISFIED。
Recipe Recommendations
- low-gluten flour 90 grams
- invert syrup 65 grams
- Jianshui 1.5 grams
- vegetable oil 25 grams
- sweetening
- baking
- several hours
- simple
Steps for Chestnut mooncake
1
Get ready to make all the material for the mooncake skin。
2
The molasses and vegetable oils are evenly mixed with water, then flour is evenly mixed and the refrigerator is frozen for an hour。
3
It's nice to be able to make a pie when it's frozen. When the potatoes and the chestnuts are evaporated, they're made of butter。
4
Take out the frozen leather, put some high powder on your hands, split it into 15 grams a little, and split the pie into 35 grams a little。
5
Take a piece of pie and put it in the pie。
6
Push the bag up slowly。
7
Pack it all up, shut up。
8
The moon cake molds have some high powder, pour it out. Put the moon cake in。
9
Just light press pressure into shape。
10
A made moon cake, baked in a 200-degree preheated oven for five minutes。
11
Boiled mooncakes out, eggnog。
12
Another 15 minutes to get out. It's cooled and then packed。Chestnut mooncake Make Tips
1. The prepared cake crust is not easy to handle. Put it in the refrigerator for a while and it will be fine.
2. Just brush a thin layer of egg yolk water.
2. Just brush a thin layer of egg yolk water.