It's a wide-range omelet

By VicentaLakin

It's a wide-range omelet
Seeing a moon cake means mid-fall is coming, and this year is the first time I have started making a moon cake. It's a traditional lotus yolk. It's delicious. It's a little hard on the skin. It's better to wait two or three days for oil. Eat

Recipe Recommendations

  • Yixiao baking flour 100 grams
  • invert syrup 75 grams
  • oil 25 grams
  • egg yolk of 8
  • Lotus paste filling 520 grams

Steps for It's a wide-range omelet

  • 1
    The mix of syrup and oil is even with the manual omelet
  • 2
    Add sifted flour
  • 3
    Pressing a razor and evening it, and wrapping the face with a shampoo for half an hour
  • 4
    The yolk poached one night with oil, and then put it in the oven for five to eight minutes, and it's 180 degrees up and down
  • 5
    Split the lantern into a pack of 65 grams each, and then wrap the yolk with the lantern, the spare, the 25 grams of small potion in each of the sequestered pies, wrap the pie in the mooncakes, and crush the shape in the moulds
  • 6
    Put it in a pre-heat oven, 170 degrees up and down, 10 minutes to bake, take out some egg fluid, and then we'll have another 10 minutes
  • 7
    You can pack it when you're out
  • 8
    It'll be better if you wait for two or three days
  • 9
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