Coconut bean mooncake
By VicentaLakin
The train at 4 p.m., the son of my sister's 18th, is happy for them! I thought that little boy in his arms was really getting married, and he was in the water, and he was married, and I'm old. I'm just kidding. The nephew was only 13 years younger than me. The nephew's emotional path is so bad that now he's got a family and a wish from her sister and brother-in-law. If you're going home, you can't bring anything, you can't sell anything at home. We baked a couple of moon cakes yesterday for our families. It's a pure handmade moon cake with no preservatives and all kinds of additives. The soybeans were made of their own. They were made of white bean sand. The water was too much when they were cooked, and they finally put red beans in it
Recipe Recommendations
- flour 210 grams
- Coconut double bean paste 600 grams
- eggs one
- invert syrup 150 grams
- corn oil 50 grams
- Jianshui 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut bean mooncake
1
(b) Pumpkin spares
2
(b) Conversion of the syrup, the water, the edible oil mixed into the large bowl and the mixing
3
Put flour in
4
(a) Combining into noodles
5
(b) A one-hour rejuvenation package
6
the waking noodles are divided into 20 g and the bean sand is divided into 30 g
7
Take a legion and put it in the soy sand
8
Use the mouth of the right-hand tiger, like a tarp
9
Packed moon cakes, rounded them up, rolled them in a circle and retried them in the palms
10
(a) Flour in the mould, to put a ball in the model, and press the moon cake down; (do not push too hard)
11
Make all the moon cakes and code them on a board with tin paper
12
(b) Spray a layer of clean water
13
The oven preheats 200 degrees, mid-level, 20 minutes. After five minutes of roasting, take out a full egg fluid
14
You'll have 15 more minutes to get out of the dryer. The skin of the made moon cake is hard enough to eat after 12 hours of oil