It's a wide-range omelet

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1. Add glucose to the magma conversion, mix it evenly, then add peanut oil and mix it evenly。

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2. Sifting into flour and rubbing it into flour。

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3. One hour ' s silence of the film on the covered bag。

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4. When the noodle is still, it is divided into small pieces (10 g) according to the size of the mould

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5. Called processed salted egg yolk and pate (saltered egg yolk = 40 g), (the ratio of skin to platinum is 1:4. I made 50 grams a month cake, so I split the pasta into 10 grams and the pate into 40 grams)

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6. Squeeze the lignore, wrap it around salted egg yolk, round it up。

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7. All of them are plastered, pellets are to be used, and some potatoes are made。

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8. Pick up a pastry, flatten it on the palm

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Put the pie in the middle of the dough, push the pie skin up with two hands and wrap it up until it's completely wrapped

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When it's packed, make it a ball, put a little flour on it, so it'll be easier to get rid of it

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11. Put the sphere in the moon cake mold

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The 12th moon cake mold was pressed directly on the grill, the lunar bouquet was pressed, and it was fine

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13. When the moon cake surface is sprayed with some water, baked in a pre-heated oven for about five minutes, etc. (200 degrees above fire, 190 degrees below mid-level bakery) etc., the moon cake graft is stylished in an even-smalled egg yolk on the surface (the proportion of egg yolk is 20 grams plus 10 grams, filter)

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14. To roast in the oven around the waist drums, with the pie skin evenly coloured, for about 20 minutes

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Once completely laid, sealed and stored, awaiting return of oil

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Not bad

1. Treatment of salted egg yolk: 1. Buffling with high white wine, evaporation of the steam pan for 15 minutes and complete cooling of the surface with oil-suction paper. 2. 20 minutes of edible oil, entering the grill, spraying some white wine on salted egg yolk, approximately 180 degrees for five minutes, and then drying the surface with suction paper after cooling. — A dryer, tougher skin, cooled, sealed for a period of time, the skin becomes softer and the surface produces a luminous radiance, a process called “back oil”. The return oil of the pie skin is related to the pie skin formulation, the formula for the transformation of the syrup and the type of the pie. According to the monthly pie production, the time of return may vary, ranging from three or five days to one week, and if the moon cake is delayed, it means that the production is in trouble