Five pairs of bagels
By VicentaLakin
It's been a long time, and yesterday we finally made the first monthly cakes. Yesterday, 50 grams of taels and bagels were made, and it worked pretty well when they came back today. Although mooncakes cannot be eaten much, in September in Kim Autumn, they are absolutely rare. Actually, most of the good mooncakes are given to friends. No, they've tasted my mooncakes today. They're so beautiful。
Recipe Recommendations
- medium-gluten flour 250g
- invert syrup 175g
- Jianshui 3g
- sunflower oil 65ML
- salt 5g
- five-kernel stuffing 300g
- Fruit stuffing 300g
- egg yolk liquid appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Five pairs of bagels
1
Quantification of the food for making the mooncake skin, transformation of the syrup and the water were done a few days earlier。
2
Put the converted syrup in the bowl, and add guacamole and sunflower oil。
3
Sift in flour and salt。
4
Scratches are used to form the noodles, half an hour after they wake up, rub them again, and for another 20 minutes。
5
Eggregation in the wake: an egg yolk with an appropriate amount of protein smoothing, filtering, and producing a densely dense egg fluid。
6
Call it 35 grams each for five beams and centipede and 20 grams each for the face. (50 grams of mold)
7
Take a piece of pastry, flatten。
8
Put it on the quint。
9
Turn it around and push the skin down with your finger。
10
The skin was pushed over half, which in turn continued slowly upwards with the mouth position until the whole skin was brought together。
11
And wrap the moon cakes with a little dry flour and rub them in a slightly longer elliptical shape。
12
Put it in the mold。
13
The moon cakes were crushed with idle simulators。
14
Take the moon cake off the grinder。
15
Toasters are put on oilpapers and stripped mooncakes are placed on the grill。
16
The oven is pre-heated at 200 degrees and fired at 220 degrees. Put it in the oven for eight minutes。
17
After the patterning of the bouquet, it is taken out and painted with egg yolk。
18
Put it in the oven for about 10 minutes until the surface is yellow。
19
It's dry, it's cold, it's sealed for two to three days, it's soft, and it's called "back oil," so don't rush to eat it and eat it when it's back。
20
Pack it up for your friend。