A broad yolk

By VicentaLakin

A broad yolk
A couple of years of mooncake without a month's recipe. It's a good month's cake. We'll be back in the next day! It's a good thing the more the bags are made! It's still a while before Mid-Autumn

Recipe Recommendations

Steps for A broad yolk

  • 1
    It's pouring into the bowl to convert peanut oil。
  • 2
    Smash it evenly with an egg。
  • 3
    Sift in middle-band flour。
  • 4
    Scratches or razor blades were used to form groups, which were put into the fresh bags for two to three hours。
  • 5
    The time of the loose noodles is allocated to the pie. The yolk and the soy sauce together are 43 grams
  • 6
    There's no gap between the soybean and the yolk。
  • 7
    Pumpkin, about 19 grams。
  • 8
    On average, the waking noodles are divided into 10。
  • 9
    Take a noodle and crush it into a circle and put it on the soybean egg。
  • 10
    Use the mouth of the tiger to push the package up evenly, so that there is no gap between skin and pie。
  • 11
    A light and thin roll of corn starch。
  • 12
    Take the extra starch off your hands and put it in the mooncake mold。
  • 13
    The pressure was evenly down, pressing out a month's cake and spraying some water in front of the oven。
  • 14
    The oven is preheated at 180°C mid-level for about five minutes, and the moon cake is stylished。
  • 15
    The yolk and a little water mix. No silica brushes for egg yolk。
  • 16
    The soft hair brushes the extra yogurt on the side of the bowl, the thin brush on the mooncake
  • 17
    Re-enter the oven at about 15 minutes in the middle of 180°C
  • 18
    Freshly baked mooncakes are soft, they become hard when they are cold, they are completely cooled and sealed for oil。
  • 19
    It'll be a better color when the moon cake comes back。
  • 20
    The egg yolk sand is delicious
  • 21
    It's still a while before Mid-Autumn
  • A broad yolk Make Tips

    It's good to have a soft, thin egg cream brush. Don't be greedy. With regard to the yolk, I bought fresh salted duck eggs, which I had to wash with water, or bake for seven to eight minutes with an oven 150°C