Lian Ying's yolk mooncake

By VicentaLakin

Lian Ying's yolk mooncake
ICE-COVERED MOON CAKES ARE TRADITIONAL CHINESE FOODS OF CHINA ' S CHINESE CUISINE, AND ARE MADE WHITE, WITH LOW SUGARED LIQUEFIES AND A SALTY YOLK, WHICH WILL BE FROZEN IN THE FRIDGE FOR A FEW HOURS. TAKE A BITE OF QQQ, SOFT, SALTY, SALTY

Recipe Recommendations

  • ice crust mix 200 grams
  • Lotus paste filling 200 grams
  • boiling water 200 grams
  • fragrant and salted egg yolk of 6

Steps for Lian Ying's yolk mooncake

  • 1
    First to deal with the yolk: to soak the salty yolk with edible oil for at least an hour, so that the yolk doesn't taste bad. (Figure: Quinchea salted egg yellow)
  • 2
    Oilpaper in the oven and the required amount of yolk。
  • 3
    The oven is pre-heated: 180 degrees up and down, mid-level, baked for eight minutes, cooled。
  • 4
    Flour in the bowl, 200 grams of water。
  • 5
    The water boils until it boils into flour, which is mixed with the pouring。
  • 6
    Scrambled into smooth noodles while drying the heat. It's starting to get a little sticky
  • 7
    The roasted yolk, the proper amount of lantern, the moon cake model works. (Figure: 75 grams of lunar mold)
  • 8
    Lian Yong put 35 grams in a small ball. Pi55 grams a round-up。
  • 9
    The lantern is flattened in his hand and put in an egg yolk。
  • 10
    Slip it up with the tiger。
  • 11
    Pump it in the bag。
  • 12
    Slip it up with the tiger。
  • 13
    The mold is painted with thin edible oil, and a small ball is packed with a little long shape and easily placed in the mould so that the surroundings do not touch the skin。
  • 14
    Just press the pressure mold and get it off the plate。
  • 15
    After a few hours of cooling in the fridge, it tastes better。
  • 16
    The finished chart。
  • 17
    THE SKIN Q IS SOFT。
  • 18
    Sweat and salty。
  • 19
    The fragrance of the egg is not greasy。
  • 20
    It's easy. It's delicious

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