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Su Shi White Moon Cakes
Su Shi White Moon Cakes

Before you jump to Su Shi White Moon Cakes recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Eat Will Effect Your Health.

Many people do not understand that the foods you decide on can either help you to be healthy or can negatively effect your health. Something that you should not eat no matter what is the varied foods that you will get at all of those take out places. The foods that you will get from these fast food places are generally foods that are extremely unhealthy, loaded with fat and generally have little to no nourishment. For this reason we are going to be going over the foods that you should be eating that will have a beneficial effect on your health.

Everybody likes to have dessert after their meals and if you are one of those people you may want to consider some citrus fruit. Along with vitamin C, you will discover that there are plenty of other health benefits that you will find in these kinds of fruits. One desert that I have always liked is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.

If you determine that your health is important to you, you need to take these suggestions to heart. The pre packaged highly refined foods that you can get in any store is in addition not good for you and as an alternative you should be cooking fresh nourishing foods.

We hope you got benefit from reading it, now let’s go back to su shi white moon cakes recipe. You can cook su shi white moon cakes using 8 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to cook Su Shi White Moon Cakes:
  1. Take 150 grams For the dough: Cake Flour
  2. Take 50 grams ・Bread flour
  3. Provide 20 grams ・White sugar
  4. You need 90 ml ・Water
  5. Take 50 ml ・Vegetable oil
  6. You need 180 grams For the filling: Cake Flour
  7. You need 90 ml *Vegetable oil
  8. You need 600 grams Tsubu-an
Steps to make Su Shi White Moon Cakes:
  1. Mix the ・ ingredients together to make the dough for the outside. Do the same with the ＊ ingredients to make the filling. Cover with plastic wrap and let sit for 30 minutes in the fridge.
  2. Divide both the dough and the filling into 20 equal portions, cover them with plastic wrap and rest at room temperature for 10 minutes.
  3. Divide the anko into 20 portions.
  4. Roll out the exterior dough with a rolling pin, and then place the filling on top.
  5. Wrap the dough around it.
  6. Roll it out lengthwise with a rolling pin.
  7. Roll it up.
  8. Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.
  9. Repeat Steps 6 & 7. Leave the seams facing up.
  10. Roll them up.
  11. Let them rest again at room temperature for 10 minutes.
  12. With the seams facing upwards, bring the ends together.
  13. Gently press the dough with both hands into a circle. Doing this by hand instead of using a rolling pin makes them less likely to break apart after they are finished baking.
  14. Place the anko on top.
  15. Wrap the dough around it.
  16. Place them with the seams facing down, then decorate with red food coloring. Bake at 180℃ for 15 minutes. Take them out and flip them over and bake for another 4 minutes
  17. This is my recipe for Bing Pi Yue Bing (mochi) - - https://cookpad.com/us/recipes/145846-bing-pi-yue-bing-rose-daifuku
  18. Matcha Sū Shì Yuèbǐng. - - https://cookpad.com/us/recipes/145836-matcha-su-shi-yueb%C7%90ng-chinese-dim-sum

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