The bear's funny broad moon cake
By VicentaLakin
For those who love one-size-fits-all lunar cakes, it's fun to make all kinds of lunar cakes, which, in their traditional way, incorporate the look and taste of non-traditional lunar cakes, not only make them fun without molds and to attract children, but also cocoa-flavored lunar skins, where children's shoes can find their own fragrances, and where the pines are covered. Let's try it
Recipe Recommendations
- medium-gluten flour 200 grams
- moon cake stuffing appropriate amount
- invert syrup 150 grams
- egg liquid appropriate amount
- peanut oil 50 grams
- Jianshui 4 grams
- meat floss appropriate amount
- cocoa powder 8 grams
- sweetening
- baking
- several hours
- ordinary
Steps for The bear's funny broad moon cake
1
The material for making moon cakes, the material here, is the material for the moon cakes, the material for the internals, the transformation of the syrup, the water, the peanut oil, the mix with the egg
2
Roll in the middle-banded flour and mix it with a razor, and then use a razor to blind the flour and smooth it
3
Take 310 grams of covered pasta into the cocoa powder so that it can see for itself the colours and increase or decrease it as appropriate, and then wrap the two pieces together for at least two or three hours
4
I'll pack my own favorite internals with a piece of pie. Mine's too sweet for a piece of pine
5
Take 90 per cent of the chocolate skin (the other 10 per cent for bear ears) and break it into small spherical sphericals to make mooncakes, and pack it in (as thin as possible, too much skin to collapse, if too soft, to put it in the freezer. I've got 29 grams each
6
Scratch some of the remaining cocoa skins for ears and noses, make the original pie skins for bear mouths and eyes, and watch that the ears don't fall when they're too big
7
Every well-prepared bear can easily be moved to the grill on a piece of oil paper, and the rest of the skin and the pie can be made with another mold
8
The oven warms up and down at 200 degrees for five minutes, a little bit of water spray before roasting, and then it's in the middle for about three to five minutes
9
Brush the egg fluid (recognizing that the omelet of the moonbrusher is used with a yolk plus one fourth of protein and 15 grams of water) and put the lunar cake in the oven for 10 to 15 minutes, which is not precise enough, so that you can watch the moonbread's surface without burning. The moonbread will always feel soft, it's okay, it'll get tougher when it's out. Individual shapes can be deformed and squeezed in the hand before it gets cold. It's a good shape. Be careful not to get burned
10
When the mooncake is completely frozen, the mooncake becomes hard, and the chocolate pen is put in the boiler for a while, and the eye, nose and mouth of the bear is drawn on each month's cake, so watch that the chocolate pen is cold, if it's cold, it can't be condensed and squeeze, and then the lid can be broken and then burned in the hot pot
11
You can't eat a full moon cake. You can't eat it in three or four days
12
Come on, turn your little faces around and see if our little bears are all cute
13
Group-sellered picturesThe bear's funny broad moon cake Make Tips
1. You can adjust the amount of cocoa powder appropriately based on the color.
2. Try to make the pastry as thin as possible; if it is too thick, it will easily collapse. If the filling is too soft to wrap, put it in the freezer until hard before wrapping. I use 29g of filling and 21g of pastry for each one.
3. Be careful not to make the bear ears too big, or they will easily droop during baking. It is best to place the ears directly on top of the sphere so they will not droop or deform.
4. Pay attention to the mooncake baking time and adjust it appropriately by referring to the step-by-step pictures.
5. The chocolate pen needs to be soaked in a pot of boiling water for a while before drawing; if it gets cold, you can put it back in the boiling water.