Katie's wide moon cake

1

Cleaning the raw eggs out of salted egg yolk, washing the membranes lightly in the water and removing them, putting them on a board with tin paper, in a pre-heated oven for 10 minutes at 150 degrees。

2

They are baked until oil beads come out of the yolk surface and are released cold for use。

3

The container was filled with syrup, which was then added to the vegetable oil, and the hand was pumped into the small gas。

4

Inverted into wide-range mooncake premix powder, using razors and smooth noodles to cover the membranes with a 30-minute passover。

5

The appropriate amount of the material and an egg yolk are referred to as 60 grams each。

6

When the material is rounded, flatten, put the whole egg yolk in the middle, and round the mouth。

7

Once the pie skin has been set still, it's divided into 15 grams and rounded to be used。

8

We'll get the moon cakes ready, and we'll put the flowers inside。

9

Take a pie pelt, flatten in the palm of your hand, thick in the middle, and probably wrap half a piece of pie。

10

It is then placed in the middle of the pie skin。

11

In turn, the pie skin is on the pie。

12

The left hand grabs the bottom of the moon cake covered with the skin, and the right thumb pushs the skin slightly up to 90 per cent of the material covered with the skin。

13

Then the right-hand tiger pushes the skin gently up, and turns around until the skin covers the whole material。

14

Finally, slowly closing, gently rounding。

15

Mooncake embryos roll around in corn starch, mooncakes paint a layer of powder and place the mooncake embryos in the mold。

16

It's on a non-gluceous grill, flattening the mooncake and pressing out the mooncake。

17

A small amount of water is sprayed on the surface, sent to the middle of a pre-heated oven, a fire of 180 degrees up and down, and baked for five minutes (with egg yolk, a yolk, a membrane, a little water, a little water, evenly)。

18

After five minutes, the moon cake is taken out and a thin yolk is painted。

19

The return furnace continues to bake for 10 to 12 minutes until the surface is in good color。

20

Once out of the oven, it is ready to wait for cooling to be placed in a sealed box waiting to return oil。

1. I used a 2:8 ratio, i.e., 75g per mooncake, with a 15g crust and 60g filling (including yolk), but this is difficult to handle; a 3:7 ratio would be easier. 2. Corn oil can also be substituted with peanut oil. 3. The mooncake premix used is Liangrun Yixiaobei; no separate alkaline water is needed. This improves the success rate, and the mooncakes start to return oil the next day. Alkaline water mainly affects the browning and oil-return speed of the mooncakes; if adding it yourself, you need to pay close attention to its concentration and dosage. 4. The salted egg yolks used in this recipe are freshly peeled and do not need to be soaked in oil. 5. When making the egg wash, the yolk membrane must be removed; when brushing the mooncakes, be sure to apply a very, very thin layer. 6. Do not move the mooncakes immediately after taking them out of the oven, as they can easily deform. Wait until they are completely cool and the crust has hardened before moving them. 7. 75g mooncakes are suitable for salted egg yolks under 15g. 8. The crust dough in this recipe can make 26 mooncakes with a 2:8 ratio.