A broad yogurt
By VicentaLakin
A friend's mother runs a pastry shop teaching Fong
Recipe Recommendations
- low-gluten flour 300 grams
- invert syrup 210 grams
- corn oil 90 grams
- egg yolk of 30
- lotus seed paste
- Jianshuifen 1.2 grams
- egg yolk liquid 1 teaspoon
- salty and sweet
- roast
- ten minutes
- ordinary
Steps for A broad yogurt
1
Turning the syrup and corn oil evenly mixed into a low-coated flour, mixed it all up, not over-mixed, folded into a bag, folded like a blanket, placed for an hour or two, and the pie skin was ready
2
In the case of 100 grams of heavy moon cakes, the plating ratio is 3.7, with a skill of 2:8, 30 grams of pie skin. Okay
3
The egg yolk weighs 13 grams each, so the lotus splits 57 grams each, which brings together 70 grams in total
4
Lian Yuen, which is the moon cake pie, the pie skin is flattened, it's on the ball, it's upside down, it's tight with the tiger's mouth and it's all packed in
5
Put the mold to the end. Don't push too hard
6
An egg yolk with a small spoon of egg rinding, a moon cake sprayed into the oven, baked five minutes later, brushed the egg fluid with a hairbrush, not a silica brush, scratched on the side of the bowl, just a thin, thin omelet on the bouquet, and messed up the pattern
7
It's said it's easier to get some oil out of the oven. It takes two days to eat the moon cake. It'll be softer if it's too dryA broad yogurt Make Tips
Mnemonic: 1 jin flour, 7 liang syrup, 3 liang oil.