Lian Yong Mooncake
By VicentaLakin
Mooncakes -- food for the Mid-Autumn Festival. The broad moon cakes are soft, oily, colourful, yellow, flower-coloured and fine. Homemade lurk, not too sweet。
Recipe Recommendations
- medium-gluten flour 100 grams
- milk powder 5 grams
- Homemade lotus paste filling 300 grams
- invert syrup 75 grams
- salad oil 25 grams
- Jianshui 1 gram
- sweetening
- roast
- several hours
- ordinary
Steps for Lian Yong Mooncake
1
The 75 g g of glucose is evenly mixed with 1 g of platinum and 25 g of salad。
2
Add flour and milk powder。
3
The mix is flat and the dough weighs about 200 grams and makes 10 mooncakes. Noodles are frozen in refrigerators for 2-3 hours。
4
Homemade lotus plaque around 300 grams。
5
Split the lotus into 10 pieces, round about 30 grams each。
6
Take the noodles out and split them into 20 small ones。
7
Take a noodle, put a lotion in it. Put your hands where you can and push them up。
8
The skin was completely wrapped in the material, rounded, rolled around the flour, rubbed in the hand and removed the surplus flour。
9
Put 50 grams in the mooncake mold。
10
Pumping out the flowers on a board of tin paper, doing everything, emptying the distance. The surface is sprayed with fresh water。
11
The oven is preheated at 180 degrees, the mid-level of the oven is placed, the top and bottom of the oven is baked for 5-8 minutes, the pattern is taken out and a thin yogurt is smoothed on the surface of the moon cake and continues to bake for about 18 minutes。
12
The baked mooncakes are dry and without light。
13
Once the oil is put back for 1-2 days, the skin is soft and the surface is oily. You can't finish the moon cake, you can eat it as soon as you can。Lian Yong Mooncake Make Tips
1. Adjust the oven temperature and time according to your specific oven.
2. The surface of freshly baked mooncakes is dry, hard, and dull. After resting for 1-2 days, the skin will soften and the surface will become shiny.
3. Homemade mooncakes contain no additives and have a short shelf life. Please store them in the refrigerator and consume them as soon as possible.
4. For 50g mooncakes, I use a ratio of 2:3 for the dough to the filling.