It's a broad lilies
By VicentaLakin
At the end of mid-autumn, you've been busy making mooncakes, and you've been a northerner in love with the wide mooncakes, and your friends have bought low-sweet lubes, and you've made this wide-sweet omelet。
Recipe Recommendations
- flour 150 grams
- invert syrup 110 grams
- Jianshui 4 grams
- Lotus paste filling 450 grams
- edible oil 35 grams
- egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for It's a broad lilies
1
Conversion of syrup, edible oil, flour, rinds, lilies, molds. Okay
2
You know, oil for consumption, sugar-slubber for conversion
3
Use a hand-to-eat
4
It's like this
5
The flour must be sifted
6
And a noodle, with an hour of cooling in the film room
7
Put the lilies in 30 grams each. The dough is 20 grams
8
Take a pie skin and crush it with your hands
9
Put on the lantern and start packing
10
Put your hands up and shut up
11
Rolling round, don't show up
12
Roll in the flour. It's so easy
13
Put it in the mold. The way out
14
Push out the flowers
15
Cooked mooncake embryos, 200 degrees preheat in the oven, sprayed on the mooncake surface and put it in the oven
16
It's five minutes. After the styling, take out the egg brush
17
Keep it in the oven. Fifteen more minutes
18
You can eat the baked mooncake when you get the oil backIt's a broad lilies Make Tips
1. Prepare the alkaline water yourself with a 1:3 ratio of alkaline powder to water; for example, mix 10g of alkaline powder with 30g of cooled boiled water and stir well.
2. I let the dough rest for an hour; this recipe is spot on, as the mooncakes won't sag or crack while baking.
3. To achieve a better color for the mooncakes, you can add an extra gram of alkaline water; this also prevents them from becoming too hard and helps them oil out nicely.
4. The egg wash ratio is one egg yolk plus one-quarter egg white plus 15g of water; be sure to brush it on thinly so it does not obscure the mooncake patterns.