A wide moon cake

By VicentaLakin

A wide moon cake
Mooncakes, or mid-autumn cakes, are mid-autumn foods throughout East Asia. The practice of eating moon cakes for the Mid-Autumn Festival began in Tang Dynasty, when, in North Song, they were known as “magic cakes”, which were popular in the palace and popular, commonly known as “breads” and “lunar groups”. And then it turns into a circle, and it's a great reunion. The moon cakes are initially full of moon cakes, with a circular look, indicating a sense of unity, and later squares or other shapes. It is a traditional Chinese custom to eat moon cakes in mid-autumn seasons, as well as sorghums at mid-day festivals and soup round at night。

Recipe Recommendations

  • flour 200g
  • invert syrup 150g
  • inkwater 4g
  • peanut oil 50g
  • moon cake stuffing appropriate amount
  • egg yolk liquid appropriate amount
  • starch appropriate amount

Steps for A wide moon cake

  • 1
    The transformation syrup mixes with the water
  • 2
    Add peanut oil evenly
  • 3
    Add Flour
  • 4
    Scratch it and put it in the bag for an hour
  • 5
    A small group of 15 grams
  • 6
    Split the moon cake into 35 grams
  • 7
    Put the little noodles down
  • 8
    Pack it in
  • 9
    The user's mouth was pushed up a little bit, and the trap was wrapped in a cake. Perry
  • 10
    The mold spreads a small amount of starch to protect it
  • 11
    We'll put oil paper on the grill, and we'll put pasta on the oil paper
  • 12
    Light press the pressure mold, roll out the moon cake, spray a little water in the pie skin. Move
  • 13
    The oven is 200 degrees preheated, baked for five minutes, brushed a little bit of yolk and continued to bake for about 20 minutes, and the moon cake is yellow。

    • A wide moon cake Make Tips

    It's hard to dry a baked moon cake. It's got to be in a bag

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