Rose potato mooncake
By VicentaLakin
When the roses are made, the moon cake comes out. It's a nicely healthy moon cake with roses on its own, and it tastes good, even for friends who don't like it. I ate one without waiting for the oil。
Recipe Recommendations
- flour 100g
- invert syrup 75g
- peanut oil 25g
- Jianshui 2g
- Rose and purple sweet potato stuffing 240g
- milk powder 15g
- sweetening
- roast
- an hour
- simple
Steps for Rose potato mooncake
1
Pour transformation syrup, peanut oil, and water into small basins and mix it into fully integrated slurry
2
Add flour and powdered milk, not to overwrite, rubbing and grouping, and place it for more than an hour。
3
Pre-manufactured rose potatoes
4
Split the potato into 60 grams of agent and the skin into 16 grams of agent
5
The noodles are flattening. Put them in the potatoes. Push them up
6
When it's tight, it's made out of pastry。
7
The stylish moon cakes are put in the oven, sprayed in front of the oven to prevent cracking
8
The oven is 170 degrees preheated for three minutes, and after five minutes, the surface is painted with an egg fluid, which continues for 12-15 minutes。
9
The moon cakes are so fast, the first night they're baked, the next morning they're oiled