Lian Yuen Yuen
By VicentaLakin
The first monthly cakes worked well through the oil return, confirming that the proportion of the monthly cakes used was good, and then the “bulk” cakes could be boldly made from the existing skin. So-called lots, which means that most of the moon cakes made during mid-autumn are for family and friends. At the Mid-Autumn Festival, my friends ate the moon cakes that I made with my own hands。
Recipe Recommendations
- invert syrup 210g
- low powder 300g
- sunflower oil
- Jianshui 4g
- salt 6G
- Lotus paste filling appropriate amount
- duck egg yolk appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Lian Yuen Yuen
1
Producing lignon yolks, first of all fertilizing raw salt yolk. Put the egg yolk in white for a while before it's evaporated. Steamed duck egg yolk, fixed to 10 grams of egg yolk.
2
Next, the diets for making the mooncakes, the transformation of the syrup and the water were prepared a few days earlier。
3
Put the converted syrup in the bowl, and add guacamole and sunflower oil。
4
Sift in flour and salt。
5
Scratches are used to form the noodles, half an hour after they wake up, rub them again, and for another 20 minutes。
6
Eggregation in the wake: an egg yolk with an appropriate amount of protein smoothing, filtering, adding a little salt, and producing a densely dense egg fluid。
7
It's made early. It's divided into 70 grams。
8
Split 70 grams of lichen in two。
9
And half of them put 10 grams of yolk。
10
And the other half of the lotus is rounded and evened。
11
The mass of the material is 70 grams of lron + 10 grams of yolk = 80 grams。
12
Wake up, mooncake, 30 grams each. The moon cake weighs 110 grams, and it's right in 100 grams of mold
13
Take a piece of pastry, flatten。
14
Put it in the tarmac, pull it back and push it down with your finger。
15
The skin was pushed over half, which in turn continued slowly upwards with the mouth position until the whole skin was brought together。
16
And wrap the moon cakes with a little dry flour and rub them in a slightly longer elliptical shape。
17
Put it in the mould, and crush the moon cake with an idle piece of mold aid。
18
Demolition of the moon cakes from the grinding gear, putting oil on the grills, and putting it on the grills。
19
The oven is pre-heated at 200 degrees and fired at 220 degrees. Put it in the oven for eight minutes, and after the patterning of the flowers, take it out and brush it with yolk and put it in the oven for about 10 minutes until the surface is yellow。
20
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。
21
Figure 1
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Figure 2
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Figure 3Lian Yuen Yuen Make Tips
When brushing with egg wash, gently apply it to the raised parts of the pattern. This mooncake recipe does not require spraying water. If the production time is particularly long, you can spray a little mist of water.