Ingredients
Yigudao Snow Wheat Flour ( 225g ) | Corn oil ( 52 grams ) |
Inversion syrup ( 150g ) | Matcha powder ( 9g span> ) |
Lishui ( 5 grams ) | Red dates and walnut filling ( 600g ) |
How to make matcha mini mooncakes
2.Add corn oil and stir water until emulsified
3.Pour in the flour again
4.Knead evenly and relax for 1 hour
5.Add matcha powder
6.Knead evenly
7. Divide the walnut and red date filling into 12g balls and roll them into balls for later use
8. Divide the matcha dough into 8 grams of small dough each
9.Wrap in walnut and red date filling
10.Shape into a round shape and place into a baking pan lined with oil paper
11.Use mini leaf mooncake molds to press out the shape
12.Put it in the oven at 140 degrees and bake for 15 minutes
13. It’s out of the oven~
14.A touch of green in autumn~
1.Pour the inverted syrup into the bowl first
Tips
Because matcha is easily oxidized, it is not recommended to use high temperatures After baking, the color will become darker the longer it is left, but it will not affect eating
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