Do it yourself and incense!
By pretty earth bee
<h2>Royalties</h2>
Invert syrup ingredients:
White sugar 500 katsu
Lemon slices 100 g
Grapes 50 g
Water 250 g
Ingredients for bean paste:
Cloud beans 500 g
Sugar 50 g
Honey 30 g
Light cream 80 g
Anjia butter 100 g
Maltose 100 g
Crust Ingredients:
Low gluten flour 160 g
High gluten flour 15 g
Invert syrup 90 g
Peanut oil 30 g
45 degrees Water 5 g
15 degrees Chen Cun Feng water 10 g
15 cooked salted egg yolks
Egg yolk liquid 20 g
<h2>Practice steps</h2>
1: Heat the water, add sugar and cook until dissolved, stir appropriately to prevent paste. After boiling, add the lemon slices and grapes, and after boiling again, bring to a boil over low heat.
2, keep the sugar water rolling state, boil until the sugar water turns brown, remove the slag and let it cool, seal and store, use it after at least 1 week.
3: After the kidney bean bubbles are cooked in the electric drinking pot, add cream, sugar, honey, maltose, whisk into puree, pour into the pot over medium heat and stir-fry for 15 minutes, add Anjia butter and fry until hard, non-stick pan non-stick spoon can turn off the heat.
4: Mix low-gluten flour with high-gluten flour and sift it, then beat peanut oil, water and invert syrup evenly, pour in the sieved flour and rub it evenly. Cover with plastic wrap and relax for 30 minutes.
5: Divide the crust and bean paste filling according to their respective molds and preferences, and wrap the egg yolk into the bean paste.
6: Roll out the skin thinly and wrap in a round bean paste egg yolk filling.
7. Take a little dry powder on the mold, stuff the cake blank into the mold, and press out the shape.
8: Heat 200 degrees in the oven, preheat at 150 degrees for 2 minutes, gently brush a layer of water on the surface of the mooncake, bake in the middle layer for about 4 minutes, remove and brush a thin layer of egg yolk liquid. Bake in the oven for another 10-13 minutes, coloring yellowish and cooking. After cooling, the color becomes darker, and after 1 day, it can be returned to the oil and eaten.
<h2>Tips</h2>
The ratio of bean paste to crust is based on the respective mold and preference. The inverted syrup needs to be boiled in advance, and it can be boiled more at one time, and the sealed room temperature can be stored for a long time.
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