It's a colored broad moon cake
By VicentaLakin
When you bring up the moon cake, you always think of the broad moon cake, and you've always loved it. But the traditional broad moon cake looks mostly yellow, and this time I've added fruit and vegetable powder, and I've made it a colorful wide mooncake, which is worth a lot more。
Recipe Recommendations
- Xinliang Cantonese mooncake powder 120g
- invert syrup 70g
- peanut oil 30g
- Jianshui 2g
- red rice flour 0.5g
- matcha powder 1g
- purple sweet potato powder 2g
- Golden cheese powder 1g
- Rose filling
- salted duck egg yellow the 12
- sweetening
- baking
- an hour
- ordinary
Steps for It's a colored broad moon cake
1
The new broad monthly bread powder is divided into four copies, each of which is replaced by different fruit and vegetable powder。
2
...to mix the syrup, peanut oil, and water with an egg-beater。
3
Each of the syrup mixtures is divided into four。
4
Flour is added separately and evenly mixed with razors until dry powder is not seen。
5
They're covered with a filament for two hours。
6
The egg yolk of salt duck is immersed overnight with edible oil。
7
then we'll prepare the pie. the roses are divided into 27 g, rounded。
8
remember the weight of the pate plus yolk is 35g。
9
Pump the rose into a tortilla, put it in the middle, wrap it up and put it aside。
10
quite a piece of cake。
11
Take out a month's pie skin, crush it, put the pie in the middle. Turn it over, wrap it up, put it close to the material。
12
Put one thumb on the material and the other to push the pie skin up the mouth so that it reaches the material and climbs up slowly. Finally shut up and roll it around。
13
Pack all the mooncakes。
14
It's a bouquet. You can start the preheat oven before the moon cakes
15
All of the made mooncakes are sent to pre-heated ovens, 200°C, mid-level, baked for five minutes, and the mooncakes are stymied. When the time has elapsed, the moon cakes are taken out, and they are dry for five minutes before being sent to the oven for fire at 180°C, mid-level, baked for 15 minutes and baked for five minutes with tin paper。
16
When the made mooncake is dry, it's sealed, and you can eat it the next dayIt's a colored broad moon cake Make Tips
a rose pie may be replaced by other materials of its own liking. 2. i use a 50g monthly cuisine mold, leather: the ratio of 3:7, which is easier to wrap. you can adjust it to 2:8. 3. a roasted moon cake is ready to be eaten after the oil has returned in one day and can be kept in a cold seal for about a week. cube can make 12 wide-range moon cakes. 5. once the skin is ready, it must be relaxed for two hours. 6. the timing and temperature of the roast should be adjusted according to the temper of the oven. 7. you can add different fruit and vegetable powder to make different colours of pie skin。