A wide moon cake

By VicentaLakin

A wide moon cake
The family likes moon cakes, and they do it together, and it's fun. Give it a try

Recipe Recommendations

  • invert syrup
  • apparent water 2g
  • peanut oil 26g
  • low-gluten flour
  • moon cake stuffing
  • starch appropriate amount
  • egg yolk liquid appropriate amount

Steps for A wide moon cake

  • 1
    It'll convert the syrup, the water, the peanut oil, evenly mixed。
  • 2
    I'm pouring in low-banded flour and making noodles
  • 3
    Cover the lids or the membranes for an hour
  • 4
    A small group of 19 grammes of pasta, with a ball of 12. Cover the film。
  • 5
    The moon cakes are divided into 31 grammes, 12 of them
  • 6
    Put the mooncake on the skin
  • 7
    Push it up a little bit, wrap it up
  • 8
    And then you're going to have a big ball
  • 9
    Put a little starch on the mold and lighten the ball
  • 10
    Put it back on the grill, gently press the pressure mold, throw out the moon cake and spray a little water
  • 11
    200 degrees preheat, 5 minutes roast, shape
  • 12
    Brush the egg yolk and keep it in the oven 180 degrees and 20 minutes
  • 13
    Take out the dryer
  • 14
    Put it back in a plastic bag because the baked mooncake is hard to eat
  • 15
    About one night, the moon cake will go soft
  • 16
    It smells good
  • 17
    But don't eat too much every time

    • A wide moon cake Make Tips

    I'm using a 50-gram mold, from 15 to 25-gram pie, and the rookies suggest 25-gram pie. I don't like too thin pie, so use 19 grams. The more the skin is thicker, the shorter it is, the more the month cake is yellow and the more the oven's scent is almost shut down. Don't brush too much omelet. Just a little bit thin, or it'll affect the image

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