The traditional yogurt

By VicentaLakin

The traditional yogurt
This mid-Autumn coach has learned to make mooncakes, reaps full, eats their own mooncakes, and decides to make them himself every year

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Steps for The traditional yogurt

  • Make The traditional yogurt step 0
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    The oil, the syrup, the water pour into a slightly larger container, and it's evenly mixed
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    Sift to low powder (sift avoidance powder with particles, easy to mix)
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    Smuggle evenly
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    Put the film in the freezer for an hour
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    We'll take care of the yolk
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    The yolk goes into the oven, and it's 150 degrees for six minutes
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    The roasted yolk smells good
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    The yolk I chose was around 10 grams
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    Take the right amount of lotion, or approximately 30 grams
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    Lian Yong is skinned
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    Put the yolk in the lotus, make sure it doesn't get in the air, no matter how it's wrapped. Move
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    I'll take 20 grams of frozen pie
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    The pie and the pie are fine
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    Pumps of pie. Pack the pie in. Same, same, same
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    When the skin and the pie are packed, roll in the flour and remove the extra powder
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    Get inside the mold carefully
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    Put the lunar cake in the baker with oil
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    Before entering the oven, 30 cm from the moon cake, the mist comes out
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    Into the oven, 170 degrees up and down. Six minutes
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    The surface is slightly coloured out
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    Take an egg yellow, add a little spoon of water, evenly
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    When the moonbread does not burn, brushes the surface of the moonbread and its surroundings thinly, drys it, brushes it thinly
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    Once again in the oven, about 10 minutes of a 170-degree roast
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    Go back to the oily moon cakes and a cup of tea. Enjoy
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    You can also make soy sauce. You can replace it with soy sauce. Volume
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    Soybeans

    • The traditional yogurt Make Tips

    1. The ratio of dough to filling in the recipe is 2:3. 2. The finished mooncakes must be baked for a few minutes before brushing with the egg yolk liquid to avoid damaging the pattern or burning. 3. Finished mooncakes are best consumed within a week. Store them in an airtight container in the refrigerator to keep for about 14 days. 4. Oven temperatures vary, so adjust the temperature and time accordingly.

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