Chinese Food
[and fruit. Chrysanthemum] basic cutting cake skin
(88687 views)![[and fruit. Chrysanthemum] basic cutting cake skin](https://cp1.douguo.com/upload/caiku/a/d/e/yuan_adf08e72f0b70b5b4a662a81e7e4ecde.jpg)
Quantity - about 10. The basic recipe of pancake peel is from Yamasaki color
Cooking ingredients
Cooking Steps
Step1:The simple way to add the red bean filling is to press the red bean in a pressure cooker and then pour it directly into the po
Step2:Add sugar. Sweetness can be tasted by yourself. 100g beans (dry) will add 5060g white suga
Step3:Boil until the water evaporates to dryness, and you can form a ball. That is to say, stir fry directly into stuffing without sieving. If you want to make ordinary red bean and fine sand, please refer to [striped bean and lotus paste moon cake] (self-made red bean paste + self-made white lotus paste
Step4:Then simply attach the white bean paste made by hanging dry method. After the white kidney bean is peeled, the pressure cooker is crushed and poured into the gauze bag. I don't have a cloth bag. I use the gauze directly to bind it
Step5:Hang it up. Drain the water until it's dry, take it out, add sugar, stir fry it evenly, and then it's white bean paste. If you want to make stuffing, it's better to fry it a little bit more. This is to make skin and then process it. I think the relationship is not very big. For the detailed method of cooking white bean paste, please refer to - [milk flavor, cookies, Cantonese style moon cakes] the advantage of hanging dry method is that you don't need to keep your eyes on the pot Easie
Step6:Take the required amount of white bean paste from the cake crust. 800 w microwave can sting for 1 minute and 30 seconds, which can preliminarily remove the excessive moisture in some white bean paste
Step7:Add water to 8g of glutinous rice flour little by little until it can be kneaded into a ball. It's as soft and hard as an earlobe
Step8:Boil the water until it boils. Flatten the dough and put it in. Boil for another 2 minutes and take out
Step9:Add the dough and mix it well. The light is bad. It looks yellow.
Step10:After mixing. In fact, this step seems to be pretty white (Dousha itself is much whiter than the picture
Step11:Put it in the microwave for 1 minute. Mix it well. Mix it well for another minute. The time is mainly to see the dry humidity. The original recipe of the crust only stings for 1 minute. I think it's too wet to add another minute
Step12:Divide into small balls and put them on the oiled paper for a while, then knead them again. Cooling in small groups also helps to disperse the excess wate
Step13:Repeat step 12 about 3 times until the skin cools down completel
Step14:At this time, the color of the dough will be whiter and firmer. It should be able to extend smoothly once pulled, so as to complete the basic cutting of the dough
Step15:I took 100g to make this pancak
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Cooking tips:I really like this kind of exquisite and fun Japanese snacks. I made many kinds of snacks in the past few years. I tried different basic skins and then I sorted them out slowly. First, I wrote a practical cut skin for making fancy fruits. The most common way to make these and fruits is to make red bean sand and white bean sand. The biggest difference between these bean sand and the bean sand used to make moon cakes is that they don't put oil. I made moon cake filling in detail before So I'm lazy here just to compare the differences. I've attached the previous reference link in detail. My process is often hated and said too much by everyone = = if I attach two kinds of Dousha in detail, it will probably explode the demon strator who has done the experiment class. It's more difficult to answer the questions than one day's work, and it's impossible to say the answers clearly, and it's necessary to let the students think and talk around the corner . it's too tired and hard. It seems that I don't have the talent to teach people. What's embarrassing is that Chinese students ask questions in Chinese, and then I have to be very sorry
