A broad yolk
By VicentaLakin
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
- medium-gluten flour 100g
- Swire invert syrup 70g
- peanut oil 17g
- Chen Village Jianshui 2g
- red bean paste 300g
- salted egg yolk of 10
- egg yolk liquid appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
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 grams6
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 mooncake17
Re-enter the oven at about 15 minutes in the middle of 180°C18
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 delicious21
It's still a while before Mid-AutumnA 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