A wide bean saloon
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 100 grams
- milk powder 5 grams
- invert syrup 75 grams
- Jianshui 1 gram
- peanut oil 25 grams
- Finished red bean paste stuffing
- egg liquid 1 part
- high-gluten flour appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for A wide bean saloon
1
Prepare 63 grams of hand-pressed moon cake model, electron scales, flour sifting, rubber razors, hand-hitting eggners, baking brushes, canteens and raw materials for the required pie coats。
2
It will be converted into a mix of syrup, water and peanut oil。
3
Sprayed flour and powdered milk, evenly mixed with rubber razors。
4
Hand-stamping of the noodles to cover the protective film and room temperature laxity for two hours。
5
The flavour is 180 grams, divided into 20 grams/one by electron scales, or just nine pieces, and rounded. The material is distributed at a 3:7 ratio, divided into 43 g/persons and condensed into a sphere。
6
And flatten the dough in the palms and put a bean pie on it。
7
With both hands, the skin is slowly pushed upwards, and, because of its longness, the skin is gradually wrapped in the interior, collide and twirl, and then pushs it evenly into thinness。
8
The hand-pressed moon cake model is applied to the flowers, and the powder is put in high powder, so that the powder is spread in the bottom line. Turning the Mooncake Moot covered the area with high powder, then pouring out the high powder and plowing the excess powder down the mouth. We'll put some high powder on the bag and put it in the pressure model。
9
A plate is made of tin paper. Press the handle a little hard, press the moon cake into shape, and then lift the mold so that the cake embryo is removed from the mold。
10
A small amount of water is sprayed on the skin of the moon cake, waiting for five minutes before entering the middle of the oven at 200 degrees preheated。
11
Bake for 5-10 minutes (based on the temperature of the home oven) and then baked to a flat-coloured formula。
12
When the moon cake's temperature drops to no hot hands, then the egg fluid is brushed, and the light is better. A small amount of filtrated egg fluid is found on the front end of the brush, which is quickly brushed on a thin layer on the surface of the moon cake, two or three times over。
13
Once again, baked at 200 degrees for five minutes, then baked at 180 degrees for 10 minutes, until the moon cake is golden in the form of a waist drum。
14
When it's done, it's taken out and it's dry。
15
Put it in the box when it gets cold。
16
When completely cooled, the bag was sealed for two to three days so that the moon cakes could be refuelled and the skin softened and edible。
17
A wide-range moon cake is made。
18
Rich bouquet。