A wide veal beef mooncake
By VicentaLakin
This mid-Autumn has been making a lot of sweet moon cakes, trying to try the salty moon cake, and then trying to make this wide veal pretzels, smelts, it's easy to do。
Recipe Recommendations
- milk powder 10 grams
- salt 1 gram
- Jianshui 1 gram
- corn oil 25 grams
- invert syrup 75 grams
- medium-gluten flour 100 grams
- hand powder appropriate amount
- egg yolk liquid appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for A wide veal beef mooncake
1
Prepare all raw materials and equipment。
2
I chose the new mooncake flour
3
The selection used the Sowan family pepper beef
4
One-time addition of oil, syrup, water, salt, etc。
5
Smash it evenly with an eggbeater
6
The oil is no longer separated
7
Flour and milk powder are sifted in two and evenly mixed
8
The hysteria, which is evenly mixed, is covered with a protective film and is sealed for two hours。
9
The tumbled face is split into 10 little balls, each weighing about 21 grams. Vegetable beef plattered to 10 balls at 30 grams apiece. The ball has to be filled with fresh in time。
10
The face of the face was crushed with the palm of the hand on the board into a thin circle skin, which was then shoveled back from the side。
11
Pie and pie in your left hand
12
The left hand places the skin and the pie in the hand, the right hand pushes the pie in the right hand, and the left hand turns the skin evenly around the pie until it wraps the whole pie。
13
In the end, the left-handed tiger closes his mouth and his hands are covered in a smooth moon cake。
14
A five metre of starch on both hands and a smooth face to the moon cakes will be sent into the mold。
15
I like to make thin pies, so I use 63 grams of molds and press them with my hands。
16
The molds were applied to both sides of the grill with a flat and vertical pressure, lifting up the moon cake and putting out the moon cake。
17
In front of the oven
18
The oven is 200 degrees preheated for 10 minutes, the oven is sent into the oven and sprays mist water into the oven, leaving the steam on the skin. The oven then sets up a 180 degree fire, 150 degrees fire, and the mid-level is baked for five minutes and then takes out the egg brush。
19
The monthly cake, which is brushed with egg fluid, is then sent to the middle layer of the oven at 170 degrees and 15 minutes of roasting on the surface and then taken out for cooling。
20
The moon cakes are sealed after cooling and then re-eating in two days, returning to the oiled mooncake sauce, chewing on the soft skin, fragrance of veal beef, and stuttering。