It's a wide-range omelet

By VicentaLakin

It's a wide-range omelet
my family's favorite one of the annual mooncake seasons comes from the broad moon cakes, so it's made every year. this time it's made of 75 g

Recipe Recommendations

Steps for It's a wide-range omelet

  • 1
    It's a mixture of syrup, water, salad oil
  • 2
    Rolling into flour, slashing it with a razor and rubbing it in the face
  • 3
    I'll cover it for 2-3 hours
  • 4
    Picked salted egg yolk and put it on a board of oilpapers, sprayed high white wine and baked the oven 180 degrees for eight minutes. To be used later
  • 5
    52 g for the pie
  • 6
    Put the lilies in the middle
  • 7
    Slowly wraps the lilies around the yolk, roll round. Pumps ready for use
  • 8
    split the pie peels to 23 grams. (52 grams, monthly cake weight 75g)
  • 9
    Put your hands on one-time gloves, take a pie-covered paste and crush it on your palms (or put a skin-covered film on the skin, wrap the pie-covered skin into a pie-like pie with a cane, so that it is evenly thick); put the pie in the middle of the dough, push the pie-cover slowly up to wrap the pie-covered material with your hands and close the mouth
  • 10
    Spill the powder in the mold, turn it around and pour out the extra powder and put it in the moon cake
  • 11
    Press it hard, push out the moonbread line, and lightly mention the moonbread model
  • 12
    All done
  • 13
    The oven preheats 200 degrees, the oven preheats, sprays some water on the mooncake surface
  • 14
    Put it in the oven
  • 15
    It's time to make a brush. One yolk plus one fourth of the protein and 15 grams of water
  • 16
    When the moon cakes are patterned, they are taken out and brushed on the surface
  • 17
    Go on into the oven, bake for about 15 minutes, and the skin will be evenly coloured
  • 18
    When they cool, the room is sealed for two or three days, the skin will become soft and soft, and then the oil will come back

    • Recipe Categories

    Recipe recommendation