A wide moon cake
By VicentaLakin
What's the best gift for Mid-Autumn? I made it myself, of course
Recipe Recommendations
- mooncake premix powder 100 grams
- invert syrup 75 grams
- salad oil 25 grams
- bailianrong 520 grams
- salted egg yolk 8
- whole egg liquid 10g
- sweetening
- baking
- an hour
- ordinary
Steps for A wide moon cake
1
The syrup and salad oil are evenly mixed with an egg-cutting device。
2
And then pour the mooncake premix and mix it in groups and cover the film for half an hour。
3
The salted egg yolk was immersed in oil for the night and placed in the oven with a 180-degree baking tube for six minutes。
4
split the white lotion into a small group of 65 g。
5
scrolling the noodles into 25 g small, spare。
6
Lian Yong squeezed in his hands, put salted egg yolk, pushed it up with the tiger's mouth carefully, closed it, no cracks and rounded it。
7
The skin is squeezed in the hand, the material is put on, and the skin is pushed up with the tiger's mouth as carefully as possible, so that it is organized and closed, there are no cracks, and it is rounded。
8
The moon cakes are covered with some viscos, the powder is swayed in the molds and the extra powder is poured out。
9
The moon cakes are all pressed into the oven, and then in the pre-heated oven (a little water spray before the moon cakes enter the oven) for 5-10 minutes。
10
Mooncakes are baked to the surface and side in light yellow, cooled for 5-8 minutes, drawn out with thin egg yolk, and re-calculated in ovens from 8-10 minutes to the top。