The potato moon cake

1

Two days in advance to convert the syrup (two years old) into a finished product of 500 grams: 400 grams of fine sugar, 280 grams of water, 45-50 grams of fresh lemon juice (if not, replaced by vinegar) with water in stainless steel or porcelain pans, with a slight mixing, with heat in the middle, without mixing。

2

When the sugar boils, it pours into the lemon juice, then boils again and turns the fire, and does not mix it, otherwise the sugar is glued to the wall of the pot which is about to wash back。

3

If the moisture is volatile too fast, but the colour is not in place, the water can be added, so that the moisture is not run out, the syrup is too hot and the cooling becomes hard (to be covered when boiled). The longer the syrup is boiled, the deeper it is, the 40-60 minutes it becomes amber colour (near honey colour), and the more sticky than honey. When the syrup cools, such as when the fire is off, it is loaded in a clean container and placed for one day (which becomes dense when cooled). Note: Don't heat the bottle, because if you get through it, it's hard to fix it. It must wait for complete cooling to confirm success in reloading, failure to re-cook directly with appropriate quantities of water and evenly mix。

4

Make pie pies one day earlier: the potatoes are baked in microwave ovens and skins are broken。

5

Add powdered milk and butter and mix it into potatoes。

6

the cooling is divided into 70 g and 40 g in size. try not to sew, put the freezer on. note: square mooncakes are shaped close to squares when they're best divided, because they're not hard to push, but they're hard to crush。

7

conversion of magma 204g of cortex 3g and 50 g of vegetable oil。

8

flour 245 grams, milk 6g and gish 5g were mixed with syrup。

9

It's mixed and placed in the fridge for an hour。

10

the pasta is composed of 30 g and 14 g pasta (a monthly cake of 100 g square and 44 g round, respectively)。

11

The pasta is flat, the centre is plastered, the pasta is slowly wiped up, the pie is packed thinly, and extra cakes are thrown out。

12

Scrambling in high powder, the shape of the moon cake is slightly smaller than the shape of the moon cake, and it is placed in a powdered mooncake。

13

Toaster mats, crushing out the moon cakes (scratch, dismut)。

14

After preheating the oven at 200°C, five minutes of mid-level roasting takes water out of the surface, 180°C continues to roast for 10 minutes, and egg fluids are brushed on the skin ( yolk/protein = 4:1)。

15

When you return to the oven, you will observe that 150°C will be baked to yellow and fragrance。

16

Move to the grill, completely cool。

17

A day or two to wait for the oil to come back。

the january pies must be dried, otherwise it will be difficult to form, and the roasted cakes will crack or separate. 2. the pie skin of the wide moon cakes is soft and sticky at the right time, in response to freezing in the fridge with the use of disposable gloves and, if it is glued to the point where it cannot be used, a little flour. three, loosely fertilized lunar pies, oily morose, and harder than just when it's a good time to make peace, with a good stretch, and if too dry it breaks, then add some oil. the ratio of pies and pies in square 100g cakes is 3:7 and the proportion of cakes is larger. 5. the left hand is held tight to prevent movement, the right hand is pressed to the handle, and the line on the surface of the moon cake is perfectly clear. it is okay to have small cracks when the moon cake comes out of the oven, which are automatically repaired after cooling and disappear the next day. 7. the transformation of the syrup can be put in the previous year, so the amount of one-time cooking is two years ' worth. eight, the pie skin waits for the oil to dry up, and the different mass transformation syrups, different formulations lead to different speeds, and i usually do half a day。