A broad yolk

By VicentaLakin

A broad yolk
It is a product of the ancient Mid-Autumn Festival and worships the Moon God, and it is passed down to the custom of eating it in mid-Autumn. It is a traditional holiday food that is popular with the Chinese people. It is round and round, and it is shared by the family. It is therefore a symbol of unity and harmony, a necessity for the day of Mid-Autumn。

Recipe Recommendations

  • Cantonese mooncake premix powder 100 grams
  • invert syrup 75 grams
  • corn oil 25 grams
  • salted egg yolk of 9
  • mung bean paste stuffing 150 grams
  • Red bean paste stuffing 150 grams

Steps for A broad yolk

  • 1
    Salted egg yolk is soaked with corn oil for a day or two
  • 2
    Prepare to make the material for the moon cake. The transformation of the syrup is done by itself
  • 3
    I used peanut oil, and I had no peanut oil, so I replaced it with corn oil
  • 4
    It doesn't matter if you're sifting in mooncake
  • 5
    The plattered noodles were packed in a fresh bag and the room warmed up for about two hours
  • 6
    Put the smelt in the oven. It's about eight minutes at 170 degrees
  • 7
    Split the bean sand round, about 35 grams a month, about 23 grams a month
  • 8
    The soy sauce wraps the yolk
  • 9
    The mooncakes are squeezing and holding the pie and pushing it up and down
  • 10
    Let's roll the powder in the starch
  • 11
    The moon cakes are on the grill, and they're plastered in the mold
  • 12
    One yolk, one spoonful of clean, a big spoon of water, and it's turned into a brush of yolk
  • 13
    The lower tube above the oven is 200 degrees preheat. The oven is in the middle of the preheated oven for five minutes
  • 14
    In five minutes, take out the grill, a thin layer of yolk on the moon cake, and put it in the oven and bake for about 15 minutes
  • 15
    When the baked mooncake is cool, it's loaded in a box waiting to be refueled

    • A broad yolk Make Tips

    You have to wake up for two to three hours, not for a long time in the fridge, not for a maximum of four hours, or you'll cause a fit; the oven can't be too hot, otherwise the skin of the moon cakes will be sticky, and the side of the moon cakes will be easily drummed, i.e. the drums don't brush too much of their backs, or the bouquets will not be clearly painted

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