Flower mooncake
By VicentaLakin
It's another month's cake season — last year's recipes for egg yolk and twigs, and this year's recipes for roses. It's just roses don't know if they can handle them, so just buy them. When you're doing it, it's nice to have a nice cup of tea
Recipe Recommendations
- invert syrup 105 grams
- corn oil 40 grams
- Jianshui 5 grams
- low powder 170 grams
- milk powder 10 grams
- Rose filling 440 grams
- egg yolk a
- qingshui a little
- sweetening
- roast
- several hours
- ordinary
Steps for Flower mooncake
1
Preparation material。2
First into the basin, conversion syrup, water and corn oil are evenly mixed。3
Sift milk powder and low-banded flour。4
And put it in the freezer for one hour。5
The roses are divided into 40 grams6
After the time, the skin splits into a group of 30 grams。7
Take a bag and a pack。8
When conjunction is rounded, dry powder is thrown into the mould。9
Press it hard. The cake will be out in a month。10
When they're done, water is sprayed on the surface of the moon cake in order to prevent it from cracking。11
The 200-degree oven is baked for five minutes. The oven has to be preheated。12
After the moon cake is cool, the surface is painted with yolk, even, not too much, or the line is not clear。13
Continue 180 degrees for 15 minutes。14
The moon cake's out of the oven. It's not very nice because it's fresh on the day. Two or three days, the color will deepen and the taste will change。