White bean mooncake
By VicentaLakin
The white bean pie was made half a month ago in the freezer, and the pies were made less tiring. I prefer white bean pie to red bean sand. It's lighter, it's sweeter. My family likes to eat pie skin, so I've increased the ratio of pie skin to pie, which is 5.5。
Recipe Recommendations
- White kidney bean mooncake stuffing 700 grams
- medium-gluten flour 350 grams
- milk powder 15 grams
- invert syrup
- alkaline water 3.5 grams
- corn oil 87 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for White bean mooncake
1
Get some white bean pie
2
Pumpkin materials: 350 g of barbed flour, 15 g of powdered milk, 262 g of transformation syrup, 3.5 g of alkaline water and 87 g of corn oil。
3
Conversion of syrup, corn oil and alkaline water into a large bowl。
4
Sifting flour and powdered milk。5
Scratch the pasta and wake up for one to two hours。
6
Plate and soybeans are given a ratio of 5.5 (25 grams for pie, 25 grams for pie)。
7
Put the pie skin on the flattened soy sauce, then slowly push it until it's completely wrapped。
8
The mould contains a layer of pasta, which is placed in the mould, and which crushes it into a mooncake shape。
9
Roast-painted oilpaper, and put the made mooncake on the grill. A little water on the surface of the mooncake。
10
Put the moon cake in a preheated oven for five minutes and then take out an egg fluid. It will be roasted in the oven for about 15 minutes, until the surface is yellow, then it will be taken out for a day so that the mooncake can be eaten after the oil has returned。