It's a wide-range omelet
By VicentaLakin
The traditional broad moon cakes, the colored gold, the colored flowers are clear and sweet。
Recipe Recommendations
- mooncake premix powder 100 grams
- corn oil 25 grams
- invert syrup 75 grams
- Lotus paste filling 250 grams
- salted egg yolk 10 teeth
- sweetening
- roast
- half an hour
- ordinary
Steps for It's a wide-range omelet
1
The above squares apply to the amount of 50 grams of molds for 10 monthly cakes2
Taking a clean container, pouring corn oil and transformation syrup together, fully evenly blended, two minutes still, looking at the mixed state, it's very sticky, rowing through an egg-beater that can lead to a tattoo3
The mooncake prep is sifted4
You mix flour and sugar oil with a machete, and you can't see dry powder5
Take out the noodles, wrap them up with a membrane. The room is cold for one to two hours6
The salty yolk rolls around in the white wine, fragrances in the oven for eight minutes at 150 degrees7
We'll weigh the lantern and the yolk and split it into 35 grams8
Lian Yong's flattened and covered in salted egg yellow9
Scrambling into a ball. It's an inner trap10
The loosely good pasta is cut to 15 grams and tumbled into circles11
Press the skin to the middle thick, thin skin around it and put it in the lotus. Paper12
The right hand presses the pressure, turns the left hand on the pie skin and closes the door13
A small amount of flour on the inside wall of the mold, a smooth side of the baget, a smooth side of the mold, a softly pressed and flatted with your hands, and a softly squeezed out the mooncake14
The oven is preheated at 200 degrees and baked in five minutes. Brush a thin yolk15
It'll be 15 minutes in the oven again16
Patience waits for oil。It's a wide-range omelet Make Tips
I used 3.7 for the January pies and the pies, and I like the size of the skin. Tastes