A wide moon cake
By VicentaLakin
IT'S ALMOST AUGUST 15, ALWAYS BUYING MOONCAKES, BUT THAT'S WHAT IT'S ALL ABOUT. THIS YEAR I CHOSE TO MAKE IT MYSELF, EAT IT AT HOME, PRESENT IT, AND HAVE A SENSE OF ACHIEVEMENT! FOR THE FIRST TIME
Recipe Recommendations
- medium-gluten flour 100g
- moon cake fillings 600g
- invert syrup 75g
- Jianshui 1g
- milk powder 5g
- peanut oil 25g
- egg liquid small amount
- sweetening
- roast
- several hours
- ordinary
Steps for A wide moon cake
1
prepare all the material you need! these are, like, 50 g mooncakes, 15, but i make four, 60
2
Make the transformation syrup, the water, the peanut oil evenly. Sift in flour, powdered milk, plattered and plattered into the noodles
3
the ratio of noodles to pies is 50 g month cakes. the ratio of noodles and casserole 3.7. 15 g each, divided into 15. it's 35 g each, divided into 15
4
the noodles were flattened, the material was placed in the middle, the skin was put in a little bit in the mouth, and the skin was wrapped in the body. rounded in flour, evenly glued on powder, pressed in a 50g mold. a nice moon cake comes out. i used plastic and wood。
5
It's a plastic mold
6
This is a wood mold! It's cute
7
Put some water on the moon cake and put it in the preheat oven for five minutes! Take out a thin layer of egg fluid, and go to the oven 200 degrees for 15 minutes, watch the color, just yellow and a little drumming on both sides. Don't take too long to crack。
8
The baked mooncake, beautiful, on the Internet. Put it in a sealed can。A wide moon cake Make Tips
Don't rush to eat the freshly baked mooncakes. They will be very hard once cooled, which is normal because Cantonese mooncakes undergo a process called "returning oil". After cooling, place them in a sealed jar and store for about 3 days. Once they soften through this process, they are ready to eat. If you find them difficult to wrap, you can also adjust the ratio of dough to filling; a 4:6 ratio works too!