Material editing

Ingredients: dough: medium gluten flour 100g, milk powder 5g, invert syrup 75g, water 1g, peanut oil 25g. Filling: 750g mung bean, brushing liquid: egg yolk water (egg yolk 1+ egg white 1 spoon), baking: 175 degrees, middle layer, 15 minutes or so. Bake for 5 minutes, then take it out and brush the egg yolk water.

Practice editing

Scooping water: Edible alkaline noodles are mixed with water at the ratio of 1: 3 to replace it (for example,10g alkaline noodles mixed with 30g water can make 40g scooping water).

1. Add the scooped water to the invert syrup and mix well.

2. Add peanut oil into the mixed syrup and stir well.

Step 3 pour in flour and milk powder

4. Knead into dough. Wrap the kneaded dough with plastic wrap and let it stand 1 hour.

5. After the dough is allowed to stand, divide it into small portions as needed. Divide the mung bean stuffing into small portions.

250g flour

1000g mung bean stuffing

condiments

60 grams of corn oil

Proper amount of sugar

10g scoop water

179g invert syrup

Appropriate amount of sugar-stained lemon peel

Production step editing

1 Prepare to pour the sugar-stained lemon peel into the mung bean stuffing and fry it.

Mung bean stuffed moon cake

Mooncake with mung bean stuffing [1]

2. stir fry slowly with a small fire 3. Add the converted syrup and corn oil and stir well. Add flour and dough. Put the stuffing in the skin. Push 7 up slowly. Roll it round and dip it in flour. Put it into the moon cake mold 9. Compression molding 10. Put it in a plate and put it in the oven 10 minutes, then take it out and brush it with egg liquid. Continue revolutionary baking for 20 minutes. Take it out and let it return oil overnight.

Tip editor

1, stir-fry the moon cake stuffing with a small fire, and if the bean paste stuffing is fried with a large fire, it will be easy to paste.

2. After the moon cake is wrapped, it must be stained with flour and then pressed into shape, so that it is easy to demould.