A wide moon cake
By VicentaLakin
In the southern part of China, especially in Guangdong, Guangxi and Jiangxi, which is a popular form of mid-Autumn bread, the most important of which is its selection and production skills, which are characterized by thin skin, stylishness, stylish beauty, fine pattern, coloured, non-fragile, packaged and easy to carry, are a good gift for people during the Mid-Autumn Festival and an indispensable food for people on the middle-Autumn night. Pumps made of wheat powder, transformation syrup, vegetable oils, alkaline water, etc., made of soft-sweet mooncakes made of packaging, forming, brushing eggs, etc. After the mooncake is baked, the stripes are not clear. The temperature is too low. 3. The syrup contains too much water. 4. There is not enough time to wake up. After the mooncake comes back in oil, it's pasta, it's not baked. The moon cakes are kept in a cold seal, as soon as possible, for a week or so. Instead of replacing peanut oil with other oils, peanut oils in pie skins affect the return of oil. Don't put it in the fridge for long. Pumps are separated because too much fried pasta is better done in 2 1/2 hours to 3 hours. The oil is stored in a hot seal for no more than four hours. Can't freeze back the oil. It's not bad for Chenmura. It's too cold for the moon cakes. That's what they call a drum
Recipe Recommendations
- medium-gluten flour 200 grams
- invert syrup 140 grams
- peanut oil 50 grams
- Jianshui 4 grams
- egg yolk water
- light cream 15 grams
- butter 25 grams
- white bean paste 250 grams
- mochi appropriate amount
- sweet fragrance
- roast
- an hour
- ordinary
Steps for A wide moon cake
1
Quantification converts the syrup, guacamole, peanut oil, evenly mixed with a manual omelet, which is emulsed。2
It is then rewinded into a band of condensed flour and covered with a lax temperature in the membrane chamber for more than two hours。3
When the white beans are fertilized, they're smoothed with a cuisine machine and poured into a non-clattering pan. Paper4
It's a bit boring. Get the shovel and mix it up. Bottom5
If you're lucky, you'll be fine6
Prepare the moon cake molds, electron scales and potatoes! Here's a 50-gram moon cake mold7
Potato, 10 grams, white bean, 20 grams. Feeds8
A white soybean and a potato, like a map! You can also pack yolk, lotion, ham, wo-in, whatever you want. Paper9
i'm a 50g mold, 30 grams of pie。10
Squeeze the skin in the hand. Put it on just packed potatoes and soybeans, push the skin up with the tiger's mouth, wrap it up, no cracks, and round it up。11
The moon cakes are cylindrical, thrown into the corn starch and rolled into the mold. Or you can put a little sticky in the moon cake12
Put it in the moon cake. Just a little pressure. A month13
The mooncakes are all pressed into the grill. The oven is 200 degrees pre-heat, 200 degrees, and the surface of the mid-level moon cake is sprayed with a canteen rather than directly to the mooncake and with trace water. In the oven for five minutes. After the patterning, take it out and brush a thin eggnog14
Put it in the oven for about 15 minutes。15
It's just a moon cake with no oil, sandy white beans covered in big potatoes, delicious16
The fresh-out mooncake, which is dry, is kept in a hot seal for two to three days when it cools, and is gradually softened and then eaten when the oil returns. Put on a suction box, put a label on a box and send people away17
The salty soybeans are also delicious. Let's do itA wide moon cake Make Tips
1: The moon cake collapses when it comes out: the reason is that it contains too much sugar. Too long to bake. 2: The moon cake comes out of the oven, but it's not cooked yet. There's not enough sugar in the pie. 3: The surface cracks when the moon cake comes out of the oven: the skin is too hard because of the long awakening and the loss of water in the long skin. Too much fire in the oven will affect cracks. 4: The moon cakes return slowly: the stove is overfired while cooking the syrup. There's too little water in the syrup. Too much lemon acid. 5: If you want to pack yogurt, how do you make yogurt for salty yolk and put it on a tarp-painted grill? (The yolk can also pass in a bowl filled with white wine) The oven is baked at 180 degrees for eight minutes before it cools。