A wide moon cake
By VicentaLakin
In the southern part of China, especially in Guangdong, Guangxi and Jiangxi, the popular Chinese Autumn Festival Food is a form of Mid-Autumn Moon cake, which is known to the world. The most basic is its selection and production skills, which are characterized by thin skin, stylish appearances, fine drawings, well-dressed, non-breakable, well-packaged, easy to carry, a good gift for people during the Mid-Autumn Festival and an indispensable food for people on the middle autumn night。
Recipe Recommendations
- low-gluten flour 110g
- Jianshui 2g
- invert syrup 70g
- peanut oil 30g
- egg yolk appropriate amount
- red bean paste appropriate amount
- bailianrong appropriate amount
- salt 1g
- sweetening
- roast
- an hour
- ordinary
Steps for A wide moon cake
1
Call the syrup and mix it evenly
2
Then you add peanut oil salt to the syrup and you can't see peanut oil floating on it
3
It's a mixed state
4
Put low-banded flour in the syrup
5
Scratch to blind dry powder
6
The blended pie skin is wrapped with a shampoo
7
I'm using red bean sand and white lotion to wrap the yolk and the platinum and cover it with a membrane to prevent the break
8
The waking skin says the number of grams you want, and mine is a 63-gram model, with a 3:7 ratio
9
Put a piece of pie skin on the palm of your hand, then put the pie on the skin and tighten it with the mouth
10
I'll close my mouth and round it up
11
Make the powder, put it in the mold and crush the moon cake. Remember, don't push it too hard
12
Isn't it clear that you're pressing
13
Preheat ovens are 10 minutes up and down at 170 degrees, 7 minutes down
14
It's only clear when you put out the egg fluid and brush it with a brush
15
Send it back to the oven, up to 170 degrees and down to 12 minutes
16
It's completely cool, and it's sealed and waiting for the oil back
17
It's a great moon cake when the product comes back
18
It's a great moon cake when the product comes backA wide moon cake Make Tips
So if you don't look at the state, see the state, see the state, talk about the important thing three times, then you have to look at the state, because the amount of the powder is different from that of the slurry, so you have to reconcile it with the soft, non-sticky, egg yolk treatment: if you want the butter to work better, it's two to three hours with peanut butter, or overnight bubbles, and then 150 degrees - 160 temperatures are baked for five to seven minutes, and the temperature is cool (the temperature depends on the temperature of the oven, which is only for reference)