Lian Yuen Yuen
By VicentaLakin
As of mid-autumn last night, more than 200 mooncakes had been made, with the Su-style, wide-style, ice-skin, most of them in the Su-style, Ha-ha, and it turns out that you didn't taste much of it, and last night you joked with that guy that you made so many moon cakes this year, if you didn't know. The most important feature of this year's bread is that the food is made by itself, even though the material is slowly prepared and fired. From yesterday's feedback, it appears that you are the most fond of ice-covered mooncakes, Haha, who are beginning to fear that they will not like to do too much. Baking weight: 24 baked temperatures: 180° reference time: 25 minutes
Recipe Recommendations
- low powder 240g
- milk powder 8g
- invert syrup 160g
- peanut oil 60g
- Jianshui 3g
- egg yolk the 12
- lotus seed paste 900g
- meat floss a little
- sweetening
- baking
- several hours
- ordinary
Steps for Lian Yuen Yuen
1
Treatment of yolk: 5-10 minutes of white wine in egg yolk bowls, about 5 minutes of toast in ovens (160 degrees, preheated), about half an hour of cooking oil in bowls
2
Put the transformation syrup in the pot, add a smooth mix of water, peanut oil, low powder and powdered milk, even with a razor, and cover the film or pan cap for about half an hour
3
the pie-skin is still in preparation for the pie. the pine pine tumbles into the lotus, divided into 45 g/g (12 in total) and 30 g/g (12 in total)。
4
the 30-g lron is flattened, gently pressed with a cane, then put on the ready egg yolk, then put it on the left hand, put its finger on the bottom of the skin, and the right hand slowly pushes it around the surrounding area, so that the lron is slowly wrapped in all the paps, and the mouth is down. make the rest of the pie like this
5
once everything's ready, we split the pie skin into 15 g each, 24 of them
6
Skin flattens, gently presses it, then puts it on the ready pie, then puts it on the left hand, puts its finger on the bottom of the skin, and the right hand gently pushs it around, so that the skin is slowly wrapped in the ground
7
Throw some flour inside the mooncake mold, shake it a few times, pour into the extra flour, put the wrapped mooncake in the mold, and crush the mooncake into the proper mooncake shape
8
The oven is set at 165 degrees, is preheated at 180 degrees for 10 minutes, is placed in the upper mid-level for 5 minutes, is taken out of the oven, is softly painted with a brush towards the surface of the moon cake, is brushed and then added to the oven for about 20 minutes。