A broad yolk
By VicentaLakin
There are two kinds of lantern yolk and soy-saloon moon cakes, as well as two kinds of pictures. The lanterns and soy-salves are cooked early with a high-pressure pan, broken with a cuisine bar, and the sugar and corn oil don't stick in the pan. This month's oil is very good. You can eat it every day。
Recipe Recommendations
- invert syrup 180G
- peanut oil 65g
- Jianshui 5g
- custard powder 13g
- low-gluten flour 130g
- medium-gluten flour 90g
- salted duck egg yellow of 20
- Lotus paste filling 250g
- bean paste 250g
- sweetening
- roast
- several hours
- ordinary
Steps for A broad yolk
1
We'll mix the transformation syrup with the water, the peanut oil, and then we'll sift the flour and make the dough, and we'll pack it in a bag for three hours2
Half an hour of salt duck egg yolk in white and corn oil3
The oven is 170 degrees preheated for 5 minutes, and the egg yolk is roasted in the middle of the oven for 5 minutes and removed from the cold reserve。4
Lian or bean salves are divided into about 25 grams each, and the egg yolk is wrapped in, made into moon cakes, about 39 grams each5
We split the mooncake into 23 grams6
It's better to wear gloves。7
I use 63 grams of molds to be suppressed, which can be easily distilled with a bit of fine rice. The oven warms 200 degrees and 5 minutes8
Take out the cool for three minutes, the temperature drops down, and a glass of yogurt is painted only at the bump, and the oven continues to bake for 15 minutes at 180 degrees。9
The baked mooncake is kept in a cold and sealed, and one or two days after returning oil, the mooncake is softened。