A broad yogurt

By VicentaLakin

A broad yogurt
The egg yolk is extracted with fresh pickled duck eggs. The skin-skinned fragrance is also a non-addict

Recipe Recommendations

  • low-gluten flour 220g
  • high-gluten flour 20g
  • invert syrup 170g
  • peanut oil 60g
  • alkaline water 4g
  • liquor appropriate amount
  • flour appropriate amount
  • egg liquid appropriate amount
  • lotus seed paste of 25
  • salted egg yolk of 25
  • qingshui appropriate amount

Steps for A broad yogurt

  • Make A broad yogurt step 0
    1
    In order to be safe, I've chosen the one-in-a-kind yolk from fresh duck eggs
  • Make A broad yogurt step 1
    2
    The duck eggs must be washed because they're dirty
  • Make A broad yogurt step 2
    3
    We can seal the remaining proteins in the fridge for cooking
  • Make A broad yogurt step 3
    4
    Put the yolk in the big bowl with a white pickle for a minute. It'll taste good。
  • Make A broad yogurt step 4
    5
    The pickled yolk is placed on a board of tin paper so it doesn't stick together. It's in a preheated oven of 140 degrees, and it's about seven minutes old. Remember not to make oil, otherwise it affects the taste of mooncakes
  • Make A broad yogurt step 5
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    The roasted yolk is torn up with edible oil。
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    Pie skin can be placed in the freezer for more than an hour before the egg yolk is processed。
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    8
    Conversion of syrup into alkaline water evenly can be followed by peanut oil evenly。
  • Make A broad yogurt step 8
    9
    It looks like it's milky
  • 10
    You can't mix it when you're in early sifting powder! It's done without powder
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    11
    I've made 100 grams of mooncake, so the pie skin is 20 grams of a pie and 80 grams of egg yolk。
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    Take a good lotion and put it in a hole。
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    Just use the tiger's mouth to shut it down. Don't be so hard before the egg breaks。
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    A small amount of flour in the pressure module will shake off the powder and the moon cake, and hold the mould with your left hand and do not let the mold move, and then press it gently with your right hand。
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    It's about seven minutes in a 200-degree oven. Take out the egg ooze and remember that the egg ooze should not be too flat to affect the surface pattern. And then we'll turn the oven to 175 degrees for about 10 minutes
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    It's hard to eat a new moon cake so it'll be softer in a day or days. Winki here teaches us a quick way to return oil. It's only a matter of time before the mooncake is sunbathed. It's going to be a lot faster
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    After oil, the moon cakes can be packed
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    Isn't the bag a lot better
  • Make A broad yogurt step 17
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    And if it's a good-looking box, it's a pair of one-time knives and forks. Happy birthday to me too

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