A wide moon cake

By VicentaLakin

A wide moon cake
Remember the five beauties when I was a kid? I remember when I was a kid, except for the omelet and the yolk

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Steps for A wide moon cake

  • 1
    In a clean basin, it's blended with transformation syrup and water
  • 2
    Put in peanut oil and mix it into emulsion
  • 3
    Pour flour
  • 4
    Scratch it, mix it with flour and syrup
  • 5
    Load a single bag at constant temperature for 3 hours
  • 6
    High white wine sprayed and put in the oven for 180 degrees and 5 minutes
  • 7
    It's cooling
  • 8
    Pumps: The total weight of yogurt and soy sauce is 43 grams, and if you don't use yolk, then it's 43 grams
  • 9
    The bean sands round and flattened the yolk in the middle
  • 10
    Shut up slowly with the tiger
  • 11
    Round to be used
  • 12
    Next up, 20 grams of pasta will be 63 grams
  • 13
    All kinds of materials are completed in sequence
  • 14
    Take the skin and flatten it and close it up
  • 15
    Take your time
  • 16
    Completed
  • 17
    The moon cake rolls in corn starch
  • 18
    It's a lot of corn starch
  • 19
    When they're gone, spray the cool water into the preheat oven, 10 degrees, 10 minutes
  • 20
    Scratch a lot of yogurt after the mooncake. No more brushing and baking, 180 degrees and 15 minutes
  • 21
    Out of the oven, sealed and sealed for three days, so you can eat it when you return
  • 22
    Three days later, go back to the moon cake
  • 23
    Internal
  • 24
    The dates

    • A wide moon cake Make Tips

    Eggregated: A fresh egg yolk with a spoon of cold water should not be too cold for a moon cake to be baked equally, prone to collapse of the cortex not too wet, and better to free feet with peanut oil

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