Lian Yuen Yuen
By VicentaLakin
It's Mid-Autumn. I've been trying to see a lot of people making mooncakes. It's the first time this year that I've learned to make a broad moon cake, and today I've made a omelet
Recipe Recommendations
- low powder 130 grams
- invert syrup 112 grams
- high powder 14 grams
- lotus seed paste 500 grams
- salted egg yolk of 19
- Jianshui 2 grams
- peanut oil 38 grams
- custard powder 4 grams
- eggs one
- cooking wine 1 scoop
- salty and sweet
- roast
- several hours
- simple
Steps for Lian Yuen Yuen
1
Take a bowl and add the transformation syrup
2
Add a little water
3
Join the peanut oil to be fully synchronized
4
And then add the powder mixed with the powder
5
Add a little cheese powder
6
♪ And the powdered packs in a fresh bag ♪
7
Pick up the salty yolk
8
Prepare the material for the salty yolk
9
Pack up the salty yolk and add up to 35 grams
10
15 grams of platinum powder to flatten the bag of lron yolk
11
Climb up slowly with the tiger's mouth and wrap it up
12
Put the moon cake in the moon cake mold
13
Put the mooncakes straight on the tarp and put them in the oven for five minutes at 200 degrees and take out a thin egg fluid
14
Once again in the preheat oven, 180 degrees and 15 minutesLian Yuen Yuen Make Tips
After baking and cooling, place the mooncakes in an airtight box and let them sit for 2-3 days to let the oils absorb. The taste will be much better then!