Cantonese Matcha red bean moon cake

Cantonese Matcha red bean moon cake

Introduction:

"I always wanted to make moon cakes with Matcha flavor, but I felt a little single. I was lying on the bed before I went to bed last Sunday night, and suddenly thought that adding red beans in the stuffing should be good. The light fragrance of tea and the Acacia complex given by red beans should not be the beauty of the full moon, Mid Autumn Festival and family reunion."

Production steps:

Materials required:

Flour: 200g

Invert syrup: 170 g

Jianshui: 4G

Salad oil: 50g

Milk: 240g

Butter: 50g

Fine granulated sugar: 140g

Custard powder: 10g

Cooked medium gluten flour: 200g

Cooked glutinous rice flour: 100g

Matcha powder: 15g

Water: 200g

Concentrated lemon juice: 42g

Baking soda: 1g

Water: 3 G

Egg yolk water: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet