A wide moon cake
By VicentaLakin
The most important thing is that its selection and production skills are so delicate that they are characterized by thin and soft skin, beauty-forming, fine drawings, well-articulated, non-fragile, well-packaged, easy to carry, a good gift for people during the Mid-Autumn Festival, as well as an indispensable gift for people to eat on mid-autumn night. The taste of broad moon cakes is also very diverse, with soft, smooth, oily and thin, and everyone can find their favorite. I love that the lotus of the yogurts have a natural fragrance, sweet moon cakes, fine tastes of yolk
Recipe Recommendations
- invert syrup 65g
- Jianshui 3g
- salad oil 30g
- low powder 100g
- fillings 500G
Steps for A wide moon cake
1
The syrup and the water
2
Add salad oil to mix
3
I'm going to put in a low-frozen noodle group
4
split the skin and the pie into 50 g of a month cake, for example
5
Wrap the skin into the pap and take it down with the tiger's mouth until it's all wrapped up. Paper
6
Use the moon cake to crush the shape
7
The surface sprays a little bit of water up to 170 degrees, so it's a little colory until the moon cakes are not too hot to be painted with yolk8
Just keep baking to the surface