A broad yogurt
By VicentaLakin
I finally ate my own moon cake in mid-autumn. I made a couple of mooncakes, and I felt like this square was the most practical. I made 50 grams of mooncake, because it's new, it's thick, and I made 18。
Recipe Recommendations
- medium-gluten flour 165 grams
- Converting sugar paddle 116 grams
- peanut oil 50 grams
- Jianshui 4 grams
- custard powder 4 grams
- salted egg yolk of 18
- chestnut paste 400 grams
- egg yolk one
- protein 3 grams
- sweetening
- roast
- several hours
- ordinary
Steps for A broad yogurt
1
First put oil, transform sugar oars, and water in the basin, and mix it with eggs, remember to mix it。
2
Add flour, a slight flip。
3
Don't mix too much, just blend it up. Too much mixing can easily cause the skin to rise。
4
We'll wrap the pies with a membrane. Room temperature is 2-3 hours。
5
The egg yolk evaporates for 10 minutes, then drys it and cools it。
6
Plus, it weighs 30 grams. And wrap the yolk in the mashed. Put all the pies on the side, cover them with a membrane, and put them aside。
7
Take 20 grams of pie skin. Squeeze the skin with your hands on the middle thin, side by side。
8
Add a trap and slowly push the pie peel up。
9
Put the cakes away and the cakes round with their hands。
10
Put a little flour in the mold and shake it out. To protect against contamination. And put the cake in the mold. Press it with your hands。
11
Just press the cake in the oven。
12
Do all the mooncake embryos in turn. Microwater sprayed on the surface. In the middle of the pre-heated oven, up and down the fire, 200 degrees for five minutes first, and in the shape。
13
This is where you can make yolk. One yolk, one quarter of the protein, a few drops of water, and mix。
14
Put the brush on the side of the bowl and brush the egg fluid on the surface of the fixed moon cake, remember, it must be a thin layer。
15
Put it in the oven 180 degrees and burn it for another 15 minutes. Seeing a little drumming up next to the mooncake, and at the same time a little coloring on the surface means that the mooncake is ready。
16
After roasting, the moon cakes are taken out for cooling on the grill。
17
The cold mooncakes are sealed in a box and awaiting return oil. It was taken 30 hours after it was finished. We're almost thereA broad yogurt Make Tips
If you are skilled, I recommend making the dough 15g and the filling 35g. Doing so will make the mooncakes more delicious. I personally think you should definitely add custard powder if you have it, as the mooncakes will be more glossy. My salted egg yolks weigh between 7 and 8 grams each.