A yellow moon cake

By VicentaLakin

A yellow moon cake
It's really hard, but it's really time-consuming because it's been a long time since I've had a failed experience! It took all day! That's 30 50 grams. I've made half of 15 yellow-cream moon cakes

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Steps for A yellow moon cake

  • 1
    First, put the salted egg brush on a rose bar, put it in the oven, about 180 degrees and eight minutes
  • 2
    Put the salted egg yellow in a bag, crush it with a cane
  • 3
    Emerald: All egg fluid mixed with sugar
  • 4
    Then we'll mix the cream with the milk
  • 5
    And then we mix it into low powder, corn starch and milk powder, and we mix it even to the dustless paste
  • 6
    Sift your face in the pot and add salted yolk and butter
  • 7
    Smuggle evenly, boil with a little fire into a thick noodle, wrap it up in the freezer after cooling
  • 8
    Flowing heart: light cream and sugar pour into the pot, evenly mixed, boiled with little fire
  • 9
    Put corn starch and coconut in a small bowl before it's too late
  • 10
    And then we'll add salty yolk to it and mix it evenly
  • 11
    In advance, get the glitting out of the water with a cold-opened bubble and add it to the paste, quickly mix it to full melting and evenly, boil it with a small fire to thicken it, and have a half-flow state to shut it down
  • 12
    For convenience, I used a silica mold, about five grams each. When it's cool, cover it up with a membrane, put it in a freezer and keep it in the fridge, so it takes at least an hour for the next operation
  • 13
    Mooncake skin production: Butter should be put in a room so that it can be fully soft, with sugar and egg-cutting, evenly mixed
  • 14
    Add egg fluid and light cream and mix it with a razor or a hand-beater
  • 15
    And sift in low-banded flour and cheese
  • 16
    Scramble it with your hands into smooth ones... and wrap it up with a shampoo and put it in the freezer for 0.5-1 hours or more
  • 17
    Mooncake production: take the flow of heart out of the freezer and put about 20 grams of milk in a frozen flow of heart
  • 18
    Wrap it up and keep your mouth shut so it doesn't flow. Paper
  • 19
    When you're done, recap it and put it in the freezer for at least an hour before proceeding
  • 20
    Take out the pie skin and split it into 15 equals, about 25 grams each
  • 21
    Take out a mooncake skin and squeeze a nest with a thumb
  • 22
    Wrap In Heart
  • 23
    The seals must be tightened, so try not to leave a gap between the skin and the pap
  • 24
    Don't rush to make a mark on the bagel
  • 25
    And then take out the moonbread and put a layer of corn starch on the surface and take out the extra powder
  • 26
    We'll have to clean up the moon cake. We'll put the moon cake in
  • 27
    Put the skin film back in the fridge for about an hour or more
  • 28
    The preheat oven is 200 degrees, then the moon cakes are frozen hard and sprayed with fog
  • 29
    Put it in the oven for five minutes, make the moon cake look a little stylish
  • 30
    One yolk to one spoon of water is evened, sifted once or twice, made the egg fluid smoother, taken out a thin egg fluid after the first styling of the moon cake, then put it back in the oven, turned 180 degrees, baked for five minutes
  • 31
    One spoonful of honey water is mixed with one spoon of water, and then it's taken five minutes after the omelet has been cooked, then another layer of honey water, and then it's back in the oven for six to eight minutes at 180 degrees
  • 32
    Eat

    • A yellow moon cake Make Tips

    I can put it in the microwave when I have 25 grams of pie, 20 grams of milk, 5 grams of heart dry and eat. 10-15 seconds, you'll see the flow of a full heart while it's hot! It's probably a little hard to eat like a cookie when it's done, because it's soothing, a little like a cookie, but if it's packed in seal and oiled back for two days, the pie will be soft

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