A wide moon cake

By VicentaLakin

A wide moon cake
I've done a lot of mooncakes last year, I've had some experience, and this year I'll share it with you

Recipe Recommendations

  • mooncake powder 100g
  • invert syrup 75g
  • peanut oil 25g
  • fillings 400g
  • Jianshui 2g
  • egg yolk one

Steps for A wide moon cake

  • 1
    Conversion of syrup, peanut oil, poaching water, evenly mixed until the color micro-hairs White
  • 2
    Falling into mooncake powder, evenly mixed, non-sticked razors, smoothing on the surface, which means the ratio is right
  • 3
    Pack it with a membrane. Put it in half an hour or so. Don't put it too long
  • 4
    I've given you eight 75 grams, 25 grams of skin and 50 grams of pie。
  • 5
    Wrap it up and roll it down, put it on the grill, press it with a mold, and it's easier to get off
  • 6
    If there's dry flour on the surface, spray some water with a thin kettle, otherwise it's not pretty, of course not too much spray, and it'll affect the tectonic shape
  • 7
    180 degrees baked for 10 minutes. The oven has to be preheated early, otherwise it's not hot enough to be deformed
  • 8
    You brush the yolk after a while cold, not too hot, sticky, spoiling flowers, yolk, a little eggnog, a little oil, a little soft brush, evenly on the rise of the flower
  • 9
    Fifteen minutes at 150 degrees, the moon cakes are baked, and then they are placed mainly for two days, waiting for the oil back to eat. It's a hard skin, waiting for the internal oil to come back. Eat
  • 10
    After a day or two, the skin gets soft, you can eat it

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