a wide-range violet moon cake
By VicentaLakin
Having been busy for a while, the mooncake season has stopped to sort out the most favorite of its kind this year, for the first time in the food world. Since it had not been known in advance, only finished maps, no process maps, would be improved。
Recipe Recommendations
- Jinsha milk yellow stuffing appropriate amount
- medium-gluten flour 150g
- condensed milk 20ml
- light cream 90ml
- egg yolk of 2
- corn starch 50g
- butter 50g
- custard powder 20g
- powdered sugar 30g
- purple sweet potato stuffing appropriate amount
- salt 1g
- peanut oil 27g
- invert syrup
- Jianshui 2g
- sweetening
- roast
- several hours
- ordinary
Steps for a wide-range violet moon cake
1
1. Conversion of syrup, oil, water, salt in bowls, and addition of barbed flour, evenly mixed (note that the amount of barbed flour can be adjusted to control the face of the face)2
Put the made noodles in the freezer for over an hour3
the potato pie is divided into 50 g, the skin is divided into 13g, the skin is rinsed, a piece of skin is flattened, the material is put on the skin with one hand to carry the material, the other hand is pushed up, and finally the thumb is sealed。4
The moon cake model is covered with enough flour to knock and roll out the extra flour and press the mooncake directly on the grill。5
Following the above method, all monthly cakes are made and appropriate quantities of water are sprayed before the furnace。6
Two hundred degrees for five minutes, take out the moon cake. Draw a little bit of egg fluid on the top surface (must not be too much, otherwise the dents are full of egg fluid, which seriously affects beauty) and continue to bake for about 15 minutes。7
(a) The practice of yellow-loan cakes: making skins: barbed flour, corn starch, gish powder, sugar powder, salt even, with cut butter, with palms dispersed and powder covered in butter。8
The yolk, the cream, the milk mixed evenly. Inverted into a powdered mixture of coarse corn flour. Slightly blended, without dry powder, and must not overwrite to prevent spasms。9
then we start packing mooncakes. the material is all pellets, each 25g and the skins, and each 25g。10
Take a piece of skin and flatten it, put it on the skin with one hand and turn it on the skin, the other hand push the skin up, and then seal it with the thumb. Use some corn starch to be sticky and press into the mold。11
Using a mix of egg yolk and a spoon of water, brushing on the surface of the moon cake, spraying a little water into a pre-heated oven with an upper and lower tube 180 degrees baked for 20 minutes。