A wide moon cake
By VicentaLakin
I've been asked by a lot of friends lately about the square of the broad moon cakes, and they seem to have a lot of interest in it
Recipe Recommendations
- invert syrup 200g
- oil 75g
- low-gluten flour 200g
- Jianshui 4g
- high-gluten flour 50g
- custard powder 13g
- sweetening
- roast
- several hours
- simple
Steps for A wide moon cake
1
All materials are ready. (Bed to water for edible water; edible to water ratio 1:3)
2
Put all the material in the toaster。
3
Select and face function and face, and 20 minutes, with a smooth surface. Remove the noodles from the container, seal them with a membrane and freeze them for four hours。
4
After four hours of static, the face is removed from the silica pad, hand and face, and the surface is smooth。
5
Small agent that divides the noodles into 10 grams; small agent that divides the moon cake into 40 grams (which is made of 50 grams of the moon cake model)。
6
A little salad oil is on a silica pad, because the noodles are sticky, and they're coated with oil on their hands, and they're sticky when they're bagered. If you don't put oil on your hands, the dough will stick to your hands when it comes to buns。
7
Take a noodle, put it on a silica pad, and press the noodle thinner with your palm。
8
Put the mooncake pie in the noodle, push it up with the mouth of the tiger, push it up slowly with the palm of the hand until the skin is all wrapped up。
9
Put the moonbread ball in a pack and put it in your hand. On the one hand, it's plasticized and on the other hand, it's covered with mooncakes。
10
Put the moonbread in the moonbread mold, and then put the moonbread mold on the grill so that you can print nice flowers at one pressure。
11
In order to prevent mooncakes from being baked, we take a canteen and spray a little water on the mooncakes. Those without a canteen can brush a little water on the moon cake with wool。
12
The oven is 180 degrees preheated for five minutes, and the moon cakes are placed in the oven for five minutes。
13
After five minutes of roasting, a thin layer of egg fluid is drawn with wool brushes; it will continue to be roasted in the oven for about 15 minutes, and it will only be roasted to the surface of gold (the ratio of egg fluid is two full eggs + one egg yolk; it will be sifted with an egg-beater)。
14
Let's have a taste of this