Classic broad moon cake

By VicentaLakin

Classic broad moon cake
When you bring up the moon cake, you can always think of the broad moon cake, the most favorite of which is the omelet yolk, which has always been the only thing you love since you were a child. That's why I made a lantern yolk. It's a cook's month cake model. I love that cute rabbit. You like it

Recipe Recommendations

  • medium-gluten flour
  • invert syrup
  • peanut oil 50g
  • Jianshui 4g
  • Low-sugar lotus paste 500G
  • salted duck egg yellow of 20
  • egg yolk liquid appropriate amount

Steps for Classic broad moon cake

  • 1
    • Combination of syrup, peanut oil and water with hand-plugs。
  • 2
    Add flour and tumble it evenly with a razor until no dry powder is seen。
  • 3
    Cover the face with a filament for two hours。
  • 4
    then we'll prepare the pie. the lotus is divided into 25 g, rounded, and salted duck egg yellow ready。
  • 5
    Pumping the lantern into a tulip, putting it in the middle, wrapping it up。
  • 6
    When all the yolk is packed, put it aside。
  • 7
    quite a piece of cake。
  • 8
    Take out a month's pie skin, crush it, put the pie in the middle. Turn it over, wrap it up, put it close to the material。
  • 9
    Put one thumb on the material and the other to push the pie skin up the mouth so that it reaches the material and climbs up slowly. Finally shut up and roll it around。
  • 10
    Pack all the mooncakes, take out the mooncakes, and stick them in flowers. Draw a thin oil around the flowers and molds. The moon cakes are thawed, placed in the moon cake model, pressed slightly, so that the transfer does not fall。
  • 11
    The moon cakes were transferred to the grill, and the moon cakes were erected, with a little pressure。
  • 12
    It's a month's work。
  • 13
    All mooncakes are pressed in this way. (The preheat oven can start before the moon cake, up and down at 220°C)。
  • 14
    All of the made mooncakes are sent to pre-heated ovens, 200°C, mid-level, baked for five minutes, and the mooncakes are stymied。
  • 15
    The moon cakes are removed, the surface thinly brushed with an egg yolk and continue to be sent into the oven, with a fire of 180°C, mid-level, baked for 15 minutes。
  • 16
    When the made mooncake is dry, it's sealed, and you can eat it the next day
  • 17
    - The whole yolk

    • Classic broad moon cake Make Tips

    1. the lichen is replaced by other materials that you like. 2. i use a 50g monthly cuisine mold, leather: the ratio of 3:7, which is easier to wrap. you can adjust it to 2:8. 3. a roasted moon cake is ready to be eaten after the oil has returned in one day and can be kept in a cold seal for about a week. cube can make 20 50 g wide monthly cakes. 5. once the skin is ready, it must be relaxed for two hours. 6. the timing and temperature of the roast should be adjusted according to the temper of the oven。

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