Lian Yong Mooncake
By VicentaLakin
Mid-Autumn moon cakes, made more of their own。
Recipe Recommendations
- invert syrup 70 grams
- Jianshui 2 grams
- corn oil 30 grams
- medium-gluten flour 110 grams
- Lotus paste filling appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Lian Yong Mooncake
1
Conversion of syrup with ooze mixing evenly。
2
Add corn oil and mix it evenly。
3
Scavengered into the barbed-dough flour, tuned with hands, covered with a protective film for an hour or so, and the lilies were split into 46 grams of a ball, and the face was split into 19 grams of one。
4
The noodles are flattened and slowly pushed up with the tiger's mouth, wrapped in the omelet, put the mooncake chip in the mooncake mold, then spread a little flour, press the bouquet, and put it on a non-gludted grill。
5
A little water spray。
6
The oven is preheated, up and down, mid-level, 190 degrees, first baked for five minutes。
7
Take out the whole egg fluid, just a thin layer of egg fluid。
8
Go back to the oven for 15 minutes。
9
It's cool when you're out of the oven and it's sealed back for about two days。Lian Yong Mooncake Make Tips
The parchment-to-pump ratio is freely chosen. The temperature and time of the oven should be adjusted to the condition of the oven itself。