It's a wide-range omelet
By VicentaLakin
Make good food with love for the health of the family! You can make good mooncakes with your own hands. Here's about ten hundred and seventy-five grams, double it
Recipe Recommendations
- salted egg yolk 10g
- Xinliang Zhongfen 115g
- Jianshui 3g
- Lotus paste filling 380g
- invert syrup 80g
- peanut oil 35g
- egg yolk liquid a little
- salty and sweet
- roast
- several hours
- ordinary
Steps for It's a wide-range omelet
1
Turning peanut oil into syrup, glucose, evenly mixed, mixing it in one direction with a hand-pumping egg
2
Sift in the fresh, swipeded flour, swipe it with a razor and roll it to thin dry powder
3
Handle the yolk! Remember that fresh yolk tastes better than vacuum-packed yolk! I used to use oil for one night, spray some high wine while I was cooking, 180 degrees and six minutes
4
Lian Yon plus egg yolk amounting to 52 grams or can use soybean with egg yolk to add up to 23 grams of mooncake skin to 75 grams! You can also use 25 grams of skin, 50 grams of pie, and now there's a lot of people who like to eat skin. They can split it into about 10 months' pie。
5
Smash the skin of the moon with the palm of the palm into the middle of the thinness around it like a dumpling, put it in the center, turn it up a little bit, push it up, and then put it in the mouth. Press the moon cake with a 75-gram mold. It is easy to remove the molds from the surroundings and flowers before they are painted with oil or with corn starch。
6
The oven is preheated at 200 degrees, and a little water is sprayed on the moon cake to prevent the cracking of the oven. Mid-level, 200 degrees for seven minutes, removing egg brush from the oven. It's about 15 minutes to the moon cake, 180 degrees up and down
7
The moon cake is soft. Don't touch it. It'll be warmed up in the oven in a sealed bag
8
We're gonna have to eat our own moon cakes without additivesIt's a wide-range omelet Make Tips
Master a few small tips and you can make professional-looking Cantonese mooncakes! Today I'd like to share some tips with you: First, the dough must be rested sufficiently, for at least two hours. Wearing disposable sterile gloves will make it feel less sticky and easier to wrap. If you want clear patterns, it's important to bake at a high temperature for a few minutes at the start to set the shape. Also, use a very small amount of egg wash, just a quick sweep over the raised parts. Finally, let them cool completely before sealing to let the oil return! Happy Mid-Autumn Festival to everyone!