Crabs

1

Prepare the material for the moon cake. The material here is the material for the moon cake skin. Okay

2

Pie peels make transformation syrup, quench water, peanut oil is evenly mixed with an eggmaker

3

Falling into the middle-band flour and sifting it with a razor, then sifting the powder into the basin again, which is twice, and sifting the flour with a razor and even smoothing it out

4

It's two hours or more before the freezer freezes

5

Producing yolk to pick salted yolk and tossing it on a board of oilpapers with high white spray. The oven is eight minutes cold at 180 degrees. To be used later

6

Pumping material. Plot round to use. The yolk can fit another layer outside, and the baked mooncake will look good

7

Take a small piece of skin in your hand, flatten it up, push it up with the tiger's mouth, wrap it up, don't have any cracks and round it up。

8

A nice round and light pressure on the crab. Just a little flat. Don't squeeze it too round. Use your toothpicks to crush the hull

9

Take some skin and squeeze out eight crab feet and two big pliers and put them in a good position on the tarp

10

Put your body on the well-released crab feet, press it gently, and your eyes can be covered with black beans or a little skin with cocoa powder, and if you like black eyes, you can use a little skin with black carbon powder, and you can paint it with chocolate sauce until the bake is finished

11

The crab moon cakes are all pressed into the grill. The oven is 200 degrees preheat and 200 degrees baked. A little water spray on the mooncake surface

12

Four or five minutes to roast in the oven, after the patterning of the bouquet, take out a thin egg yolk, then put it in the oven for about 10-15 minutes, watch yourself, don't burn it, remind me that the yolk of the moonbrush is 15 grams plus a single yolk. Water

13

When the mooncakes cool, the room is sealed, waiting for two or three days, the skins will become softer, and then the oil will come back

14

It's nice to make a plate

15

Isn't this a better poetic atmosphere for the holidays

16

I can't take it anymore

1. If the amount of oil in the mooncake pastry is insufficient, you can appropriately increase the amount of oil. 2. Mooncakes may collapse after being taken out of the oven. The main reasons are: (1) baking time is too long; (2) the filling contains too much sugar; (3) the filling contains too much moisture; (4) the texture of the pastry and filling is inconsistent. For shaped mooncakes, the filling must not be too soft, otherwise it will lose its shape after baking. 3. If the mooncake pastry is too hard and the top heat of the oven is too intense, the surface of the mooncake will crack after baking. 4. The filling should not be too wet or soft, otherwise it will be difficult to handle and prone to deformation or breaking. You can shape the filling, freeze it in the refrigerator, and then take it out to wrap; this will make it easier to shape the mooncake pastry. 5. The texture of the pastry varies with room temperature when wrapping. If it is too soft, be sure to chill it in the refrigerator for a while; this will make it easier to wrap. 6. Beginners wrapping fillings can use slightly less filling and more pastry, which makes it easier to wrap. 7. There is no limit to the amount of pastry needed for each crab's body. Making crabs of different sizes will look better when arranged on a plate.