Egg yolk

THE SQUARES THAT TRANSFORM THE SYRUP AND THE MOON CAKES ARE MADE OF GENTLEMEN. FULFILLING SYRUP AND MATERIALS: 400 G WHITE SUGAR, 180 ML WATER, 50 ML FRESH LEMON JUICE (APPROXIMATELY A QUANTITY OF LEMON). PUT SUGAR AND WATER IN THE POT (NO IRON, NO IRON, NO STAINLESS STEEL) FIRST, SO THAT IT CAN BE SMOOTHED, AND WHEN THE FIRE BREAKS, IT WILL POUR INTO THE LEMON JUICE AND TURN INTO A SMALL FIRE, SO THAT IT WILL NOT BE DISTURBED AND THE CRYSTAL WILL BE PREVENTED. IF THERE'S A CRYSTAL ON THE WALL, BRUSH IT WITH A BRUSH. I USED AN ELECTROMAGNETIC FURNACE TO TURN ON THE MINIMUM FIRE, 100 W, AND IT'S EASY TO GET THROUGH THE WHOLE THING. THIS PROCESS LASTS 40 MINUTES TO AN HOUR. AFTER THAT, THERE'S ABOUT 500 GRAMS OF SYRUP LEFT。

The transformation syrup was done twice this year because the first one was run out and again. The thickness of the syrup is more difficult to control, and the square of the kings says it's almost as good as honey, but it has to cool down. It's too dense. But don't worry, it doesn't affect the oil. It's been done twice, and it feels like it's completely evaporated by the way of my stove, and after 40 minutes it's obviously too dense, and next year it's 20 milligrams more. You can also search King's transformation syrup, the squares are detailed. By the way, I've tried to convert the syrup in a day, or it's not working。

SAY IT AGAIN. THE PRODUCTION PROCESS WAS ONLY A NIGHT OF BUBBLES, THE PRESSURE PAN WAS CRUSHED, THE SOYBEAN MACHINE WAS SLURRYED AND REFUELLED AND DRIED WITH SUGAR. LOTUS: 400 GRAMS OF LIONS, 120 GRAMS OF ICE SUGAR AND 100 GRAMS OF CORN OIL. BEANS: 300 G RED BEANS, 100 G ICE SUGAR, 100 G CORN OIL. THE OIL IS DIVIDED THREE TIMES. THIS IS THE SQUARE THAT I HAVE ADAPTED TWICE, AND OUR FAMILY LOVES SWEET FOOD, BUT IT DOESN'T LIKE TOO MUCH SWEETNESS, AND THIS IS NOT TOO SWEET, JUST FINE. THE FIRST FEW STEPS ARE NOT DIFFICULT, THE MAIN LAST ONE IS DRY. I'VE SEEN SEVERAL SQUARES BEFORE, AND I'VE BEEN TOLD TO DRY THEM UP, OR THEY'LL CRACK. IN FACT, IT'S MUCH WORSE TO BE TOO DRY THAN NOT, IT'S TOO DRY, IT'S HARD TO WRAP UP, IT'S ALWAYS FALLING APART, AND IT'S DRY AND DRY. SO I'M TELLING YOU, DON'T GET TOO DRY. AFTER YOU'RE BASICALLY IN THE POT, YOU'RE ABOUT TEN MINUTES OLD. PS: I'LL MAKE ONE FOR ABOUT 40 MINUTES. I'LL CATCH A FIRE. THIS PICTURE IS IN THE FRIDGE OVERNIGHT。

The things are ready. Finally. The syrup's 300 grams into the basin。

The water is 8 ml. Aqueous water formulation: edible alkali: water = 1:3,10 g alkali plus 30 g water, followed by 8 ml. It should not be too easy to match, otherwise the water concentration may not be high。

Add a hundred grams of corn oil。

Smash。

Take advantage of this static process, and you'll be able to put it right. My 75-gram mold, starter ratio, pi 20, pi 55. I put it all in two, half a month's cake, and I felt right, and I didn't have to worry about cholesterol. And I have to talk about it: say about 51 grams of lint or soy sand, rub it in a circle, cut it in half with a knife, put the yolk in the middle and reround it. I didn't use it all this time, so it wasn't all of it。

I can't get my hands off the bagel. I'm not taking pictures. It's called a 20-gram agent. It's a platinum. The agent presses a little flat circle. Don't push it into a big circle, wrap it in like a dumpling, so it'll just roast out and split it. I tried. Put the lotus ball on the little flat circle, put it on the left hand, start a little wrap in the right hand, push it up slowly with the mouth and thumb until it's all closed. It's a tough process. The noodles are sticky and they're powdered. But don't worry, it's like I can wrap a dumpling bun that I've never wrapped up。

I still forgot to take the photo. The packaged raw embryos were placed in powdered moulds and placed in the oven. Toasters, or nothing. When all the embryos are lined up, some water is sprayed on the moon cake, so that the flour melts away, the bouquets are visible and the cracks are prevented. The oven is preheated at 200 degrees for seven minutes. Take out the egg brush. When I started using the omelet, one egg yolk with a spoonful of lumber, it was a little dark, and I turned to the whole egg. It's better to brush the front end of the brush with egg fluid and light-sweep the bouquet. Put it back in the brush for 200 degrees and 13 minutes. That's it. But my first day of cooking is fine, and after the third day the pie skin will be soft and sticky, and then I'll do the regular 20 minutes, and then I'll turn 160 degrees and 10 minutes, so the soft question will be solved. And this can be done by everyone to fine-tune。

As long as there's no problem with the skin, the taste of the cake is determined mainly by the material. I have to sell the melons: after many attempts, the pies are sweet, the pies are delicious, and they are good for home trips and hospitality. It's really a big incentive to make the moon cake my family love。