Recipe: Bean sand moon cake

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• Recipe: Bean sand moon cake

Notes:

Taking advantage of the heat of making moon cakes, continue to eat mooncakes. Still 30 grams of a small moon cake. Although it’s more complicated to do, it’s more troublesome, but it’s less burdensome to eat.

Ingredients:

• 100 grams of flour
• Milk powder 5g
• Inverted syrup 75g
• Alkaline water 1 g
• Corn oil 25g
• Bean paste 580g
• 1 egg yolk
• Protein spoon

Steps:

1. 

   Preparing dough

2. 

   Pour the conversion syrup into a large bowl and add the water

3. 

   Stir well

4. 

   Add corn oil

5. 

   Stir well

6. 

   Pour flour and milk powder

7. 

   Tune into a soft and moderate dough

8. 

   Put in a bowl and let stand for 1 hour

9. 

   Divide the bean paste into a 24 g dose

10. 

    The dough is divided into 6 grams of a dose

11. 

    Take a piece of dough and press flat

12. 

    Put in the bean paste

13. 

    Push the dough up and wrap the filling

14. 

    Close the mouth

15. 

    Put a small amount of flour into the mooncake mold, shake it evenly, and pour it out.

16. 

    Put moon cake blank

17. 

    Buckle on the table, push down the handle, compact

18. 

    Lift the moon cake mold and gently push the moon cake

19. 

    All mooncakes are placed in a baking tray and the surface is sprayed with water.

20. 

    Put the baking tray in a preheated 180 degree oven, middle layer, fire up and down, bake for about 5 minutes, until stereotypes

21. 

    Remove, brush the egg liquid, put it back in the oven and continue to bake for about 15-20 minutes.

22. 

    Golden surface

Tips:

The water is mixed with the edible alkali surface and water in a ratio of 1:3. The ratio of the skin filling is 2:8. The surface of the brush is not too much. It is better to eat the baked moon cake after returning to the oil.

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