A wide moon cake
By VicentaLakin
The broad mooncakes are thick, sweet and not tired. This is a full-blown monthcake premix, which is not prepared on its own, does not require water, and is simple to make, but tastes no less。
Recipe Recommendations
- Cantonese mooncake premix powder 300 grams
- salad oil 75 grams
- fillings appropriate amount
- invert syrup 225 grams
- salted egg yolk of 30
- sweetening
- roast
- several hours
- ordinary
Steps for A wide moon cake
1
Material preparation。
2
The conversion of syrup and salad oil are combined and are fully modulated to lactation at a time when the syrup is slightly white。
3
Half of the wide-sized mooncake prep is sifted into the blended syrup and swiped with a razor. Still 30 minutes。
4
It's time to make the pie. Take an egg yolk plus a total of 37 grams for a mass of a material。
5
Wrap yolk in soy sauce, roll round。
6
In 30 minutes, the rest of the mooncake premix will be sifted into the noodles for 20 minutes。
7
We'll wrap the stuff up, cover it with a membrane。
8
The moon cakes were split into 13 grams, rounded and covered with a spare film。
9
Take a mooncake noodle, flatten, round. Put in a piece of pie。
10
Shut up and roll around。
11
Put the cake in the moon cake。
12
Fill up the florist, put your hands back on the table, squeeze out the flowers, take out the moon cake。
13
The prepared mooncake is placed in the oven, sprayed with water, placed in a pre-heated oven, 190 degrees in a minute, removed, cooled to room temperature and brushed with an egg yolk and continued to be placed in the oven。
14
Keep cooking for about 15 minutes。
15
The product appreciates it。
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The product appreciates it。
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The product appreciates it。
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The product appreciates it。
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The product appreciates it。