A wide-range date tart
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 100 grams
- milk powder 5 grams
- invert sugar 75 grams
- Jianshui 1 gram
- peanut oil 25 grams
- red dates 500 grams
- white granulated sugar 200 grams
- Cooked glutinous rice flour 80 grams
- egg yolk one
- sweetening
- roast
- several hours
- ordinary
Steps for A wide-range date tart
1
First we'll make dates. The date is washed with water and the date cores are removed while it is wet。
2
Wet red dates at the core, put them in the steam pan
3
The evaporated date shall be placed in a food machine, filled with sufficient amount of clean water, and shall be made into date mud (the amount of water added shall be adjusted according to the circumstances, in order to be able to be soaked). The more fresh water is added and the longer it takes to get fired)。
4
IN THE MIDDLE OF THIS PERIOD, WE'RE GOING TO USE THE ACA NICKNAME TO PRODUCE PEANUT OIL, SUGAR AND REFINED RICE POWDER。
5
Put the date mud in the pot, add fine sugar and fire it with a small fire。
6
During the course of the defoliation, peanut oil was added three times and the oil was completely absorbed by the date-soil as a result of the continuous defoliation。
7
It's almost volatilized until the water's ready to go. And it is not dry enough, and do not mention it, that it must be made dry, dry, dry, and important。
8
HERE WE GO TO MAKE PIE SKINS. WE'RE GOING TO USE ALL THE MATERIALS WE NEED。
9
Combination of converted sugar, water and peanut oil. And evenly with an eggbeater。
10
Flour powder is then sifted and evened with a razor。
11
We'll wrap it up with a shampoo and put it in the fridge for about an hour。
12
When the noodle wakes up, we take it out and weigh it. I do 50 grams. Cake peel, 15 grams, papi, 50 grams we call it。
13
Put the rounded skin on the palm, and then put it on the skin. Because the package was the same, I didn't film it, and I just used another recipe of my monthly cake
14
Use the right hand to move up slowly, and the left hand to hold the bottom and the upper side slowly, (because the package was the same, I didn't film it, and I used another recipe for making the moon cake.)
15
As shown in the figure, the skin is slowly pushed upwards until it is fully wrapped. Because the package was the same, I didn't film it, and I just used another recipe of my monthly cake
16
Packed mooncakes, can be gently rounded。
17
Scrambled in fine rice powder and then pressed in the mould. Or put some well-established rice powder in the mold, sway it with your hands over its mouth, so that the powder is attached to it, and then pour out the extra powder. You can put the moon cake in it again. See how convenient you feel。
18
Put the powdered mooncake in the mold。
19
Use the mold to crush your favorite line. (Can put oil paper on the grill and press it directly)
20
The moon cake is sprayed on top of the moon cake before it is sent into the oven. "Forgot to take a picture, I used another one of my moon cakes."
21
THE MADE MOON CAKE WAS DELIVERED INTO THE ACA OVEN, WHICH WAS SET AT A TEMPERATURE OF 175 AND 140 FOR FIVE MINUTES, COOLED FOR A LITTLE WHILE AND PAINTED WITH AN EGG YOLK. IT'LL BE FINE IN 20 MINUTES
22
Boiled mooncake. When the moon cakes are baked, they're sealed and kept for two to three days, and the skins become softer and softer
23
A map of the finished oil is attached。A wide-range date tart Make Tips
1: When applying the egg wash, try to use a bristle brush. When brushing, use the tip of the brush and do not brush with the side. 2: When mixing the dough, be sure not to over-mix. 3: Before putting the mooncakes in the oven, try to spray a layer of water over them; this effectively prevents the mooncakes from cracking. 4: When making the filling, cooked glutinous rice flour is used. If you cannot buy it, you can fry the glutinous rice flour directly. Heat the wok, add the glutinous rice flour, and stir-fry continuously until the flour turns slightly yellow and no longer tastes raw.