A wide-range Penang

1

Prepare all the material, all the powder can be sifted together。

2

Conversion of syrup and water is placed in the container, oil is added, the egg is mixed to emulsion by hand, the oil is slowly pouring in three times, a little more for the first time, and the mixture is evenly integrated in sequence until full emulsion is smoothed。

3

The sifted flour is poured on the mattress, a small amount of flour is set to adjust the hardness, then the flour is stacked into small slopes, empty in the middle, a second well-doed liquid is poured in, a little bit of the flour is thrown in with a scratchboard, it is slowly integrated until it is slowly integrated into a patch。

4

Pack the noodles with a membrane, with a minimum of two hours of static combing, the best for four hours。

5

the combed pasta is divided into small pieces, 25 g each, and the five beams open, and are divided into ten pieces, each essentially 50 g. (the ratio of a mooncake to a pie: 8, 3:7, depending on the person's preferences)

6

Take out a noodle, rub a ball, flatten it with a scratchboard, take it up to the mouth of a tiger with one hand, put a little flour on his hand, put the pie ready to roll into the centre of the noodle, wrap it around the skin, push it up a little bit, hand it down, don't fall in, try to keep the skin even。

7

Pack it up later and be a ball。

8

Take a light powder on the ball so that it can be removed。

9

All the mooncakes were then made, put directly on the grill, set a gap, put the ball in the mold, press the mooncakes directly on the grill, press out the mooncakes, lift them up immediately。

10

The mooncake surface can be sprayed with light water and then placed in the oven of 190 degrees preheated (with a minimum of 10 minutes of preheat) for approximately eight minutes。

11

take a yolk, add a little salt, 10 g milk, and mix it smooth。

12

After the first roast, the moon cake is stymied, the room temperature is not hotened, a small amount of yolk is brushed with wool, the surface is brushed at speeds, the side is not brushed, and it must be controlled not to flow to the side, as far as possible, so that only one layer of the surface is covered and then the oven is added to 10-12 minutes, depending on its own oven。

13

Once the second roast is completed, it is taken out, tanned on the web, sealed when the hand is warm, or completely cooled and sealed。

1. The acidity of the argon used in the moon cakes is the effect of moderate and syrup. Because if it's sour, it's not easy to bake, and the more alkaline it is, the easier it is to bake. In addition, the platinum can produce a slight flaccid effect on the skin. It is important to note that, because of the differences in production (different levels of syrup, different levels of acids added, etc.), different amounts of ointment required to convert syrup are different, and the amount used in formulations does not necessarily meet your actual requirements. The safest approach would be to try a few first to see the effect of the top colour of the skin, which, if not coloured, would mean that the water is less used, rather, if it is too dark, it would mean that the water is overused. 2. The moon cakes that have just been baked are very dry. After cooling, sealing for a period of time, the pie skin will gradually become soft and the surface will produce a luminous layer of oil, a process called “back oil”. There's a relationship between the oil from the pie skin, the recipe for the pie skin, the formula for the transformation of the syrup and the type of the pie. According to the production of monthly cakes, the time of return may vary, ranging from three to five days to one week. If the moon cakes are delayed returning oil, it means that there is a problem with the production. The process of making wide-range mooncakes is in fact simple, but it is not that simple to keep the pattern clear when the mooncakes are baked. It is important to do a few things: first, the pie skin should not be too thick, and the ratio of the pie should be 2:8 or 3:7. If the pie skin is too thick, it's easy to change when it's baked, then the pattern is gone. Secondly, the quality of transformation of syrup is critical