A wide-range egg soy saloon

Recipe Recommendations

• peanut oil 40g
• salted egg yolk appropriate amount
• Jianshui 4g
• red bean paste appropriate amount
• invert syrup 140g
• Xinliang Chinese flour
• egg yolk water small amount

• salty and sweet
• roast
• several hours
• ordinary

Steps for A wide-range egg soy saloon

1

In order to prepare the material..

2

Start making pie skins, starting with syrup, peanut oil, and water to be added to the flour basins with a uniform manual omelet mix, sifting into Chinese powder。

3

Add sifted powder mixed in groups (started with a sticky face, preferably with gloves), so that the face is smooth and not sticky gloves are covered with lax membranes, which is usually two hours loose (in the meantime, a wet towel can be placed on it in order to prevent it from drying up)

4

I can start processing yolk during the waffles, with fresh duck eggs now peeled, and the membrane removed from the yolk wrap was placed on a board with tin paper and sprayed with high white wine into a preheated oven for 200 degrees 7 minutes. You'll get warmed up。

5

Prepare to make the pie. Bean sand and yolk scales to the required weight (on the basis of the mooncake mold, at 3:7,4:6), and new hands or the ones who like to have a thicker pie, 4:6, according to their preferences, like I like a thicker pie

6

I've also made a lantern yolk and a homemade quint

7

When the material is ready, prepare to start packing! Take out the waking face and round it up, in order to do it separately. (Remember to cover the film), flatten it in the hand, put it on the roll, push it up with the tiger's mouth carefully, wrap it up, round it up. (There is no picture because a person can't do a photo while doing a photo at home). I'd like to remind you that this step should be easier to handle with gloves

8

Packed moon cakes

9

And then there's the plastic. Put the moon cake in a cylindrical form and put it in a cylindrical form (for the sake of distillation, the moon cake can roll in corn starch and then throw some dry powder in the mold; also paint a thin layer of oil in the mold, be careful to be light!) I like the latter, to prevent the cake skin from drying out。

10

The mooncakes are all pressed into the grill. The oven is 200 degrees preheated and 200 degrees baked (based on the temper of the individual oven). In the oven for seven minutes, after the patterning, take it out and brush a thin yolk and put it in the oven

11

keep an eye on the colours and get out! the fresh-out moon cake is soft and hot, and then it's cold and completely cool on the net

12

After the mooncake is completely cool on the net, the chamber is warmed up, waiting for two to three days, and the skin will gradually become soft and soft (this is called oil) and then eat it later

13

it's a 63g square

14

This is the cut of the next day

A wide-range egg soy saloon Make Tips

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