Traditional moon cakes
By VicentaLakin
This month's cake is almost non-existent. There's no technology. You can do anything you want. Take over
Recipe Recommendations
- bean paste 300g
- invert syrup 250g
- oil 80g
- Jianshui 5g
- milk powder 20g
- salted duck eggs of 30
- flour 350g
- egg white of 2
Steps for Traditional moon cakes
1
Now we're going to convert the syrup into the sluice, and then we're going to add the powder and the flour to the mix
2
In half an hour, you'll be able to take out the skin and touch it a little bit hard. I'd rather have a skin-to-paint ratio of about one to one
3
When you're done, you spray some water on the moon cake, then you put it in the oven, 250 degrees and 5 minutes after it's in shape, and you brush it with an egg purty, and you're about 180 degrees and 20 minutes on the grill
4
It tastes good