A wide moon cake
By VicentaLakin
To make beautiful and delicious mooncakes, the steps are described in detail. Eat your own moon cakes for the Mid-Autumn Festival
Recipe Recommendations
- ordinary flour 115 grams
- syrup 80 grams
- Jianshui 2 grams
- peanut oil 30 grams
- sweetening
- roast
- ten minutes
- simple
Steps for A wide moon cake
1
Sugar, oil, water in containers
2
Smuggle evenly
3
Add Flour
4
Smash it in a powder-free platter. Noodles
5
Pack it up and warm up to over an hour
6
Scratch your favorite pies and skins in your own taste
7
Take a pie skin and crush it
8
Put the pie on
9
Push the skin up with the tiger's mouth
10
Finally
11
Round
12
Simulator in small amount of starch
13
Powdering inside the mold, pouring out the extra powder, pressing two of the molds, just stick it to a thin powder
14
Pack up the cake ball and press it
15
We'll make all the moon cakes in turn
16
Before you go into the oven, spray a little fog with a bottle, so don't spray on the moon cake. Spray from the top will spread on the mooncake. The water won't spray too much, or it'll stick. Hands
17
The oven is preheated with a 180-degree mid-level seven-minute roasted surface, and it's almost 60-70 degrees of mooncake, and then it's covered with a scalding egg yolk
18
It'll be about 10 minutes till the moon cake is cold and a thin peanut oil on the surface. Okay. Look
19
It's a recent product. Figure
20
Completed Chart
21
Pack it up and make it decent
22
I can't wait to see it
23
It's a good bite
24
How many of these can you eatA wide moon cake Make Tips
When brushing the egg wash, squeeze out the excess liquid from the brush first. If wrapping salted egg yolks, generally wrap half a yolk for 50g and a whole yolk for 63g or more. The yolk should not be too large. Surface cracking or collapsing is basically related to the filling; the filling is too wet or there is too little oil.