Milk moon cake
By VicentaLakin
This is the second time I've made a moon cake, the first time I've made a skin that's bursting, and the second time I've done it, sprayed some water before the moon cake, so that it doesn't dry, and it's very good
Recipe Recommendations
- low-gluten flour 85 grams
- Jianshui
- mooncake conversion syrup 125 grams
- medium-gluten flour 80 grams
- corn oil 45 ml
- water 6 ml
- salted egg yolk of 8
- eggs 1 piece
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk moon cake
1
It's a low-speed mix between the conversion of syrup, guacamole, and the oil with an egg-beater to make the three better integrated
2
Add flour. I'm using half the Chinese flour, half the lowly wheat flour
3
We'll mix the flour, we'll rub it together, cover it up, put it in two hours
4
I made two flavors, one of milky yellow, one of soy-sanded egg yolk, and then rounded it up in a salty egg yolk
5
It's full
6
When the mooncake skin is ready, it's split into 12 equals, flattens, wraps in a pail, then presses out with a mold. Status
7
Put some water in the oven, bake it for five minutes, brush it on yolk, and then 170 degrees for 10 minutes
8
Is it even bigger with a gift box