Suzuko's moon cake
By VicentaLakin
Last year a friend sent a suco mooncake. It's almost unforgettable. This year, I brought my son's son from my sister's house. I started work early in Mid-Autumn. I made a big plate for my best friend
Recipe Recommendations
- Medium gluten flour 350g
- invert syrup 250g
- Jianshui 4g
- olive oil 85g
- milk powder 15g
- perilla fillings 700g
- Cooked glutinous rice flour 10g
- egg yolk one
- sweetening
- roast
- several hours
- senior
Steps for Suzuko's moon cake
1
Materials ready
2
We'll mix the transformation syrup, olive oil, and water in the container
3
Sifting flour and powdered milk
4
We're gonna have to put it in a food bag
5
suzuko's got a 30g, a static pasta split into 25gs, a little swirl. circle
6
WITH ONE-TIME GLOVES, A LASAGNA FLATTENED, AND THE TIGER'S MOUTH MOVED UP, SO THAT THE SKIN WAS EVENLY WRAPPED UP IN THE MATERIAL, CLOSED THE MOUTH, PUT THE MOLD IN A SQUEEZING FORM, AND IF IT WASN'T EASY TO REMOVE IT, THE TOP OF THE LASAGNA WOULD BE FINE
7
Scatter a little water on the grill
8
200 degrees, 180 degrees, 10 minutes in the oven
9
A little less water on the yolk, take out the moon cake, a thin brush of yolk, not around
10
Get in the oven and bake for about 10 minutes
11
Out
12
It is kept in a cold seal and can be eaten until the oil gets softer。Suzuko's moon cake Make Tips
1. The filling, invert syrup, and lye water are all homemade; recipes will be provided separately.
2. The cooked glutinous rice flour must be stir-fried in advance.
3. Spraying a little water after arranging them on the baking tray prevents cracking during baking.