Traditional moon cakes
By VicentaLakin
Recipe Recommendations
- acaroid 105g
- invert syrup 73g
- vegetable oil 26g
- Jianshui 1g
- salted egg yolk of 10
- red bean paste 200g
- egg yolk one
- qingshui 20g
- sweetening
- roast
- ten minutes
- ordinary
Steps for Traditional moon cakes
1
the above formulation is 10 50 g monthly cakes. conversion of syrup, vegetable oils, platinum, mixing evenly。2
You can mix it with a hand and you don't have to hit the egg。3
.4
At this point, the yolk is wrapped in soybeans and each is wrapped in 20 grams of soybean。5
Ten packs of yolk to the side。6
quietly set mooncake, divided by 10 weights, about 20 g skin。7
The door was pushed to the top to the full。8
A small amount of flour will be on the plaques of the lunar cake and a small amount of flour will also be on the lunar cakes once they are rounded up in order to avoid a connection。9
Press it down directly to the grill, which reduces movement and avoids distortion。10
A small amount of water mist is sprayed on the surface to prevent cracking during the roasting process. There's 170 degrees of fire on the oven and five minutes of toast。11
Take out a thin egg fluid in five minutes! Each time the brush is covered with egg fluid, the extra egg fluid is scraped by the bowl and then softly brushed onto the mooncake line。12
Up and down to the bottom of 160 degrees and roast to 20 minutes。13
In the remaining five minutes, I swiped the second egg fluid and put it in the lower middle. "If you don't think it's good enough to paint it again, then it's good enough."14
The finished chart。Traditional moon cakes Make Tips
The moon cakes are ready for cooling, and it's not easy to break the ice skin。