A purple moon cake
By VicentaLakin
Every mid-Autumn, the heart of the world is filled with a table, family love, and every year, my sister grows a couple of purple sulfurs, which tastes more pure for mid-Autumn moon cakes。
Recipe Recommendations
- Yixiao Baked Cantonese mooncake premixed powder 200g
- invert syrup 150g
- salad oil 50g
- Perilla peanut stuffing 600g
- egg yolk one
- sweetening
- roast
- an hour
- ordinary
Steps for A purple moon cake
1
Materials ready2
Put transformation syrup, salad oil in the container and mix it fully to emulsify3
Scan the premix powder4
We're gonna have to put it in a food bag5
the vermin is 30 g, and the static pasta is swirled in 20 g. circle6
Bring a single glove, take a face flat and wrap it up, slowly move the mouth up, so that the skin is evenly wrapped in the material and the mouth is rounded7
Squeeze the mold into shape. If you don't get rid of it, put it in thin paint8
Scatter a little water on the grill9
180 degrees preheat on the oven, 10 minutes in the middle of the oven10
A little less water on the yolk, take out the moon cakes, a thin brush of yolk, don't brush around, go back to the oven for about 10 minutes11
Out of the oven, covered in cold seals, waiting for the oil to become soft to eat。A purple moon cake Make Tips
A small amount of water is sprayed in the plate code to prevent dry cracks in the baking. 2. The oven varies in temperature and time, for reference purposes only。