A ginseng croquette

1

Prepare raw materials, the yolk freezer takes out the temperature one night in advance, and Jenny's salami is removed from the freezer when used。

2

Four sausages plus four egg yolks are about 180 grams。

3

The oven warms up 150 degrees in advance, fires 130 degrees 8 minutes and places sausage and yolk in a preheated oven for 10 hours。

4

Baked sausages and yolk take out dry。

5

Sausage slices, not too big. The moon cakes are easy to break。

6

Egg yolk crushed。

7

Crushed yolk, sliced sausages, 50 grams of home-made meat pine, 250 grams of low-sweet beryllium beverages, which are placed in containers. These are just 480 grams, can be packed with 50 grams of moon cakes of 16, and the skin and platinum ratio is 4:6, if you like thin skin, 3.7, or 2:8, as you like。

8

Squeeze evenly with gloves and cover the film for 15 minutes。

9

The sanctuary cedar cortex is divided into 30 grams each, 16 in total, covering the film to prevent surface wind drying from affecting the taste。

10

The container is filled with 40 grams of peanut oil, 115 grams of converted syrup, modulated and emulsed。

11

Put it in the mooncake premix

12

It's a shaving band。

13

Room temperature set for one hour。

14

The static noodles are divided into 20 grams, with a 4:6。

15

Take a squirm in the palm of the hand and put it in the fragrance。

16

Use the left-handed tiger to push slowly up and wrap the internals。

17

Roll round and roll in the flour。

18

50 grams of a month cake for the French baker. Put the ball in an elliptical form, and press the wall。

19

The moon cakes are pressed down, a little hard, the moon cakes are buttoned out, and all the mooncakes are ready and put in the gold plate。

20

The oven is preheated 180 degrees, the fire is 170 degrees 10 minutes, the moon cake is sprayed with water and roasted in the middle of the oven for 5 minutes。

21

Take out the whole egg fluid。

22

Put it in the middle of the oven for 15 minutes。

23

The baked mooncakes are taken out, the colours of the baking are uniform, the ovens are laid cold and kept overnight or sealed, and they are better after one night of oil。

24

The bottom color of the moon cake is the right color, and the oven will be satisfied with its temper。

25

Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

Small tip: 1, roast sausage and yolk temperature: 150 degrees of fire, 130 degrees of fire, 10 minutes of mid-level roast. The temperature of the bakery cakes: 180 degrees preheat in the oven, 170 degrees 10 minutes in the oven, 5 minutes in the middle of the oven and 15 minutes in the air. 3 The easy-to-eat wide-range mooncake premix does not require water, but 2-3 grams of water is added to ordinary flour. Four, 50 grams of a month cake mold from a French baker, 4:6, which is exactly 16 moon cakes. Five, each brand has a different level of solucose, a bit of shunning, suggesting that you put 112 grams in this formula. I use 115 grams to feel a little soft, with peanut oil 37-38 grams, with flour 170 grams, with no premix powder, with an extra 2-3 grams. The time and temperature of the bakery is for reference purposes only. My oven is about 20 degrees under fire and 10 degrees above fire, so the time and temperature cannot be replicated, as set by my own oven。