A wide moon cake
By VicentaLakin
The broad mooncake is the most common practice of our monthcakes, with thin and soft skin, stylish beauty, fine pattern, non-fragile, well-packaged, easy to carry, and indispensable for people on the mid-autumn full night. Today, we are going to give you a detailed account of the wide-range moon cakes of the yolk。
Recipe Recommendations
- high-gluten flour 15 grams
- low-gluten flour 135 grams
- peanut oil 38 grams
- invert syrup 112 grams
- Jianshui 2 grams
- cooked powder 20 grams
- egg yolk liquid 21 grams
- lotus seed 300 grams
- white granulated sugar 150 grams
- salted egg yolk of 20
- edible oil 150 grams
- liquor 30 ml
- sweetening
- baking
- several hours
- senior
Steps for A wide moon cake
1
Monthly bread-skin raw materials: high-weather flour, low-weather flour, transformation syrup, water, etc。
2
Lotus seed: Lotus, white sugar, peanut oil。
3
Pyrotechnics: salty yolk, white wine, edible oil。
4
The salty yolk rolls in white wine, puts it on the grill, puts it in a preheated oven, 150 degrees for seven minutes。
5
After the drying is removed, it is placed in a container, oils are poured, no salted egg yolk is covered with a film, and it is frozen and immersed for one day。
6
Lotus immersed in hot water for an hour。
7
Lotus to the core。
8
Put it in a high pressure pan, with 600 ml of water and 30 minutes pressure。
9
When it's cooled, put in a food machine, add a little water and make it muddy。
10
Lotus mud goes into the frying pan, the fire goes on and on and on and on, and when it's sticky, it's soothing。
11
High-banded flour mixed with low-banded flour。
12
Conversion of syrup, water, mixing, including peanut oil, continues to be smoothed and mixed flour in two stages of step 1, mixing to almost dry powder. Scratch it with your hands and freeze it for two hours。
13
The lotus is divided into 35 grams and the pie is divided into 15 grams。
14
Take a pie, flatten it, wrap it in yolk, round it up。
15
Push it up with the tiger's mouth. Wrap it up。
16
Round it up。
17
再取一份饼皮，压扁，放上一份馅，Round it up。
18
A little powdered, placed in 63 grams of mold。
19
Press harder, lift it gently, press one by one。
20
Put it in a pre-heat oven, mid-level, 200 degrees for five minutes, take it out, dry it
21
(a) A small amount of smooth egg fluid, softly brushed on the lunar bouquet
22
180 degrees continues to bake for five minutes, takes out five minutes of drying, brushes the egg
23
Five minutes to get out, five minutes to get out, and five minutes to get out。A wide moon cake Make Tips
With regard to refuelling: in broad-range mooncakes, raw materials such as oil, transformation of syrup, low-banded powder, etc., are mixed to form a temporary emulsion system; when the skin is baked, the moisture content of the skin is low at about 5 per cent, but the water content of the pie is still high at around 20 per cent; so that during its placement, the water in the pie will move into the skin, and the dry pie skin, after smoking enough water, will be destroyed because the oil is not soluble, the original emulsion system will be destroyed, and the oil will naturally permeate outward, and the impression is that the pie is softer, oily, light, permeable, or “oil back”. That's when the mooncake tastes the best. Refuelling generally takes 1-3 days to complete。